Does anybody know what is the difference between butter and margerine??!
Answers:
There are many differences and similarities between butter and margarine, but there are also many different variations primarily among margarines, and that makes your question a lot more complicated!.
First of all, butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%!. There are some premium butters on the market with 81% up to 85% butterfat!. Water, milk solids, and — often — salt make up the rest!. The amount of salt in salted butter ranges from 1!.5% to 3%!.
Margarine is made from a vegetable oil, although when it was developed in 1869 by HippolyteMèges-Mouriés in France, it was based on beef fat (suet) flavored with milk!. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature!. Most margarine today is made with corn oil or soybean oil!.
Like butter, margarine is 80% fat and 20% water and solids, of which about 3% is salt!. It is often flavored with skim milk or a synthetically produced chemical compound that mimics the flavor of butter!. It is sometimes fortified with vitamins A and D to match the nutritional make-up of butter, and includes salt, artificial color, and preservatives!.
Most solid fats do not melt suddenly at a precise point, but do so gradually over a range of 10 to 20 degrees!. There are different compounds with different characteristics in most fats, and these melt at different temperatures!. So instead of turning instantly from a solid to a liquid, certain compounds melt at a lower temperature, weakening the overall structure (think of butter getting soft at room temperature)!. Eventually, all of the compounds melt and you are left with a liquid!.
The melting point of butter is between 90°F and 95°F (32°C and 35°C)!. The melting point of margarine appears to be a hair warmer, at 94°F to 98°F (34°C to 37°C)!. But margarines can be formulated to have melting points ranging from 91°F to 109°F (33°C to 43°C)!. Many of the higher-melting-point margarines are manufactured for the baking industry!. The presence of salt lowers the melting point of both butter and margarine!.
Spreads do not have a specific amount of fat in them (some are as much as 50% water), and their melting points are all over the map!. Because they are so inconsistent, they are not reliable for cooking!.
Nothing in the vegetable-oil/margarine kingdom can truly match the flavor of butter — although some come quite close!. Butter is not well suited to frying, because the milk solids burn at a low temperature!. The milk solids can be removed by clarifying the butter, though, which makes it a tasty and indulgent medium for frying!. Margarine, again, with 20% mystery ingredients, is also not a great choice for frying!. But in cooking tasks, most recipes let you use butter or margarine interchangeably, and with recipes that do specify butter exclusively, people who prefer margarine generally use it anyway!.
Hope that helped!Www@FoodAQ@Com
First of all, butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%!. There are some premium butters on the market with 81% up to 85% butterfat!. Water, milk solids, and — often — salt make up the rest!. The amount of salt in salted butter ranges from 1!.5% to 3%!.
Margarine is made from a vegetable oil, although when it was developed in 1869 by HippolyteMèges-Mouriés in France, it was based on beef fat (suet) flavored with milk!. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature!. Most margarine today is made with corn oil or soybean oil!.
Like butter, margarine is 80% fat and 20% water and solids, of which about 3% is salt!. It is often flavored with skim milk or a synthetically produced chemical compound that mimics the flavor of butter!. It is sometimes fortified with vitamins A and D to match the nutritional make-up of butter, and includes salt, artificial color, and preservatives!.
Most solid fats do not melt suddenly at a precise point, but do so gradually over a range of 10 to 20 degrees!. There are different compounds with different characteristics in most fats, and these melt at different temperatures!. So instead of turning instantly from a solid to a liquid, certain compounds melt at a lower temperature, weakening the overall structure (think of butter getting soft at room temperature)!. Eventually, all of the compounds melt and you are left with a liquid!.
The melting point of butter is between 90°F and 95°F (32°C and 35°C)!. The melting point of margarine appears to be a hair warmer, at 94°F to 98°F (34°C to 37°C)!. But margarines can be formulated to have melting points ranging from 91°F to 109°F (33°C to 43°C)!. Many of the higher-melting-point margarines are manufactured for the baking industry!. The presence of salt lowers the melting point of both butter and margarine!.
Spreads do not have a specific amount of fat in them (some are as much as 50% water), and their melting points are all over the map!. Because they are so inconsistent, they are not reliable for cooking!.
Nothing in the vegetable-oil/margarine kingdom can truly match the flavor of butter — although some come quite close!. Butter is not well suited to frying, because the milk solids burn at a low temperature!. The milk solids can be removed by clarifying the butter, though, which makes it a tasty and indulgent medium for frying!. Margarine, again, with 20% mystery ingredients, is also not a great choice for frying!. But in cooking tasks, most recipes let you use butter or margarine interchangeably, and with recipes that do specify butter exclusively, people who prefer margarine generally use it anyway!.
Hope that helped!Www@FoodAQ@Com
Butter is derived from animal fat while margarine is derived from hydrogenated vegetable oils!. Butter, like many other dairy-based food products, can become spoiled or rancid without proper storage and refrigeration!. Butter and margarine can both be used in recipes, but butter appears to be the default choice of professional chefs, while margarine is favored by more casual cooks!. Butter is often more expensive than margarine, and the difference in flavor or texture between butter and margarine can be very subtle depending on the quality of the brand names used!.Www@FoodAQ@Com
In the 50s the government wanted everyone to try the new margarine that was supposed to be healthier and was definitely less expensive!. so the marketing game was on!. It overtook the butter sales rapidly!.
http://www!.ochef!.com/864!.htm read here for the difference in butter and margarine!.
Each person should eat that which tastes good to them!. And leave the other person out of the discussion entirely!.Www@FoodAQ@Com
http://www!.ochef!.com/864!.htm read here for the difference in butter and margarine!.
Each person should eat that which tastes good to them!. And leave the other person out of the discussion entirely!.Www@FoodAQ@Com
Butter is made from cow's milk and taste a whole lot better the margerine, which is made usually from partially hydrogonated vegetable oil, which is bad for you!. Choose butter!.Www@FoodAQ@Com
THEY TASTE VERY DIFFERENT AND THE BUTTER HAS A LOT OF CALORIES, THAT MARGERINE DOESN'T HAVE!. BUTTER HAS A VERY GOOD TASTE, BUT I LIKE THE TASTE OF MARGERINE, ESPECIALLY IN MY OATMEAL, I WON'T EAT OATMEAL IF I DON'T HAVE ANY MARGERINE!.Www@FoodAQ@Com
Butter is saturated animal fat, high in cholesterol!.
Margarine is usually made from vegetable oil!.
The bad kind was hydrogenated (trans) fat!.
Either kind will work for most cooking!.
Unsaturated is healthier!.Www@FoodAQ@Com
Margarine is usually made from vegetable oil!.
The bad kind was hydrogenated (trans) fat!.
Either kind will work for most cooking!.
Unsaturated is healthier!.Www@FoodAQ@Com
Real butter is made from milk from a cow!. Margerine is made different ways by different companies, but it is generally vegetable oil - not milk!.Www@FoodAQ@Com
butter easily melts than margarine
butter is more taste good then margarine
butter is expensive than margarine
in baking cakes u must use butter so your cake melts in your mouth!.trust me!.!.!.Www@FoodAQ@Com
butter is more taste good then margarine
butter is expensive than margarine
in baking cakes u must use butter so your cake melts in your mouth!.trust me!.!.!.Www@FoodAQ@Com
Butter = a product of cream from cows (goats) etc!.
Margarine = a product from grease, oil, etc!.Www@FoodAQ@Com
Margarine = a product from grease, oil, etc!.Www@FoodAQ@Com
I believe butter is made from animals whereas margarine is man-made!.Www@FoodAQ@Com