Monday, January 07, 2019

What is margarine made of?

Margarine was developed to fill both an economic and a nutritional need when it was first made as a butter substitute. Margarine was first invented in France 1869. Napoleon III asked his food chemist to make something which tasted like butter, but did not cost so much.

Originally, margarine was made from oil discharge from solidified fat. After World War II, hydrogenated vegetable oils were adopted as a cheaper source of margarine. Currently, most margarine is made out of partially hydrogenated soybean oil.

Vegetable oils have no natural vitamin A, so margarine is required by law to be “fortified” with at least 9,000 U.S.P. units of vitamin A. Actually about 99% of the margarine made today contains 15,000 units or more.

 
The “butter” flavor of margarine comes from the skim milk that has been cultured by starter bacteria. Some margarine manufacturers add diacetyl, which also produces a butterlike flavor.

In addition, whey, from cheese making, is also used with salt to flavour the margarine. By law, margarine must contain 8% fat and no more than 16% water, Vitamins A and D must be added. Margarine is used for cakes and pastries.
What is margarine made of?
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