Does anybody know 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
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
the high priced spread as it used to be called comes from cream which comes from cows the other stuff is mostly oil ,water and styrofoam micro beads ,also called artificial color,and used as a filler to control the consistancy amongst other things !. it can also have oil content as low as 30 % with the remainder of the constituents being things like maltodextrine guar gum ,gum tragicanth ,gum arabic and other fillers!. products like the spreadable tub products can go to 27% oil and the rest ,fillers!. this stuff is not even good to cook with as everything sticks when you try to cook with it !.it is only for spreading on bread or hot corn on the cob and other vegs -butter ,on the other hand is all natural and much healthier than that other glopWww@FoodAQ@Com
First I'd like to say foodiedb Has most of it right on the nose! but many are saying there is no milk in the margarine, but the fact is there is buttermilk in some margarine's, like landolakes!
But the real reason I decided to answer your question and Not to Take the Points from foodiedb, which he does deserve them!
But the fact is, all butters may be some what the same! just a little different, margarine's are not the same, there are many different brands today, and many are far from the same! Each brand of margarine's have there own different and same ingredients, so to be able to go in greater details then foodiedb did, well yahoo wouldn't like the mile long answer post! You can see for yourself what I mean, by just going to the grocery store and reading all the different brands of butter and margarine's and you will see, just how different they all are! I myself only buy landolakes butter and margarine! And have since I was 19 years old, and grew up on them! And I'm 53 now! Butter can be heated to a much higher temp, then margarine can! Many Pro Chef's will not cook with margarine's, they say margarine's ruin the food taste, they also say cooking should only be done with butter or oil!Www@FoodAQ@Com
But the real reason I decided to answer your question and Not to Take the Points from foodiedb, which he does deserve them!
But the fact is, all butters may be some what the same! just a little different, margarine's are not the same, there are many different brands today, and many are far from the same! Each brand of margarine's have there own different and same ingredients, so to be able to go in greater details then foodiedb did, well yahoo wouldn't like the mile long answer post! You can see for yourself what I mean, by just going to the grocery store and reading all the different brands of butter and margarine's and you will see, just how different they all are! I myself only buy landolakes butter and margarine! And have since I was 19 years old, and grew up on them! And I'm 53 now! Butter can be heated to a much higher temp, then margarine can! Many Pro Chef's will not cook with margarine's, they say margarine's ruin the food taste, they also say cooking should only be done with butter or oil!Www@FoodAQ@Com
yes margerine is really really really bad for you and butter is really really really good for you!. butter make you skinny and margerine makes you FAT! and margerine can kill you!!!!!!!!! it gives you cancer!. butter keeps you nice and healthy!. Its the truth!.Www@FoodAQ@Com
Butter is a milk product!.
Margarine is made from oil of things like vegetables!. Often it is hydrogenated which means trans-fats!.Www@FoodAQ@Com
Margarine is made from oil of things like vegetables!. Often it is hydrogenated which means trans-fats!.Www@FoodAQ@Com
Butter comes from cream, a dairy product!. Margerine is made from vegatable oil and it's not a dairy product at all!.Www@FoodAQ@Com
Margarine is made from vegtable oil and animal fat!.Butter is from real cream!. Butter makes ever thing taste betterWww@FoodAQ@Com
butter comes from the fat from milk while margerine is oil like vegetable and olive condensedWww@FoodAQ@Com
none, margerine is just a fancy name for itWww@FoodAQ@Com