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Bookmark or Share- Margarine | Definition, Production, & Ingredients | BritannicaMargarine, food product made principally from vegetable or animal fats or oils in which is dispersed an aqueous portion containing milk products, salt, and ingredients such as flavoring agents, yellow food pigments, emulsifiers, preservatives, vitamins A and D, and butter. It is used in cooking and as a spread.
- Margarines: Historical approach, technological aspects, nutritional ...The soft type margarine is packed in plastic pots and are spreadable under refrigeration, while the block margarines are packed in tubs and have a firmer consistency. Bakery margarine usually does not require refrigeration, and its formulation is intended to withstand dough working and provide lubrication (Miskandar, Man, Yusoff, & Rahman, 2005 ...
- Margarine or Butter: The Heart-Healthiest Spreads7. Margarine with phytosterols – 70 calories with 1 gram of saturated fat in one tablespoon. A spread with heart-healthy plant sterols or stanols; 2 grams per day can help lower LDL cholesterol ...
- Butter vs. Margarine - Harvard HealthThe truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Making the switch was a well-intentioned guess, given that margarine had less saturated fat than butter, but it overlooked the dangers of trans fats. Today the butter-versus-margarine issue ...
- What Is Margarine Made Of? Here's What You Should Know - Spoon UniversityIn the past, margarine was often made of hydrogenated oils and was rich in trans fatty acids. In 2015, the FDA banned trans fat in processed foods produced in the US, and now most margarine and similar spreads are made from plant-oils, and are rich in beneficial mono- and poly-unsaturated fatty acids (aka the 'better-for-you' fats), so the fear ...
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