Margarine is a food product created on the basis of water, vegetable oil and emulsifiers with flavors. Margarine is widely used in cooking.
Sometimes margarine is used instead of butter, but this should not be done. This product is made from various fats: animals and refined, additionally hydrogenated. In order for this product to acquire its characteristic taste qualities, flavor additives such as whey, milk powder, sugar, salt, as well as other food additives and flavors are added to its composition.
What make margarine - composition
The main raw material for the production of this product is a mixture of vegetable and animal fats. Most often, animal fats use the fat of whales. The vegetable composition of margarine includes cotton, sunflower and soybean oil . These fats are subjected to hydrogenation, that is, transferring them from the liquid state to the solid state. By deodorizing, eliminate the specific odor and flavor of the product, which is typical for the fat of marine animals and certain vegetable oils.
According to the state standard, margarine can be for industrial processing, table and sandwich.
Table margarine composition
Depending on the composition of margarine, the methods of its processing, taste and culinary purpose, margarine is a kitchen and table. Also, margarine is divided into creamy, dairy-free, dairy and dairy animals. This separation occurs depending on the use of the feedstock.
Table margarine is higher, first and second grade. Also, it is fat. High-fat margarine contains 80-82%, low fat content - up to 72% and low-fat margarine - from 40 to 60%. To margarine low-calorie also include halvarin and paste-spreads.
The composition of lean margarine
The composition of lean margarine includes emulsified fats and water. Margarine for fasting is considered a dairy-free dairy product. On this margarine stands the designation "In the post". Creamy, table milk and table milk dairy margarine in fasting is not consumed.
Ingredients of creamy margarine
Such margarine is obtained by emulsification, that is, mixing of vegetable natural fats and fats, transformed from liquid to solid with milk fermented, pasteurized and with the addition of butter 25%.
Table composition of dairy margarine and table margarine
Unlike creamy margarine, milk table does not contain butter.
Margarine table milk contains up to 25% of the hydrogenated whale fat. This fat is different from other animal fats and vegetable oils better digestibility and higher calorie. Thanks to careful deodorization and refining, this nutritional fat is released from a specific smell and taste.
Quality table margarine has a homogeneous, dense and plastic consistency. It should not have a foreign taste and smell.
Ingredients of kitchen margarine
The raw material for cooking margarine is animal and vegetable fat. For its preparation, all fats are first melted, and then mixed in a different ratio, according to the recipe. Depending on the raw materials used, margarine can be vegetable and combined.
To vegetable kitchen margarines include vegetable fat and hydrofat. The latter is prepared on the basis of vegetable refined oil, which is converted into a solid state by hydrogenation. With regard to vegetable fat, it includes 20% of a mixture of natural vegetable oil and 80% hydrogenated vegetable oil.