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Margarine — Ingredient · Foodgeist
Ingredient
Margarine
Margarine can indicate any of a wide range of butter or butter substitutes, typically composed of vegetable oils. Specifically the principle difference between butter and margarine is that butter is derived from animal fats (typically milk fats) while margarine is derived from pl
Cook with Margarine
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Margarine can indicate any of a wide range of butter or butter substitutes, typically composed of vegetable oils. Specifically the principle difference between butter and margarine is that butter is derived from animal fats (typically milk fats) while margarine is derived from plant fats (oils) and skim milk. [Wikipedia]
Highlighted compounds are flavor-active · click to view molecular profile
Leavening agent
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
Trans fats→ should be reduced to →<2% of total fat in vegetable oils and soft (tub)-margarines
“Health Canada called on the food industry to voluntarily reduce levels of Trans fats in vegetable oils and soft (tub)-margarines to <2% of total fat, and in all other foods, to <5%.”
What science says
technique parameter
“The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C)”
organogels and breakfast margarine→were stored at→4 and 20 °C