MARGARINE
MARGARINE
Margarine is artificial butter. Can be made from vegetable oil, or animal oil. Can also contain filter milk, salt and emulsifier. Margarine contains less fat than butter, so margarine is widely used instead of butter. There is also low-calorie margarine, which contains less fat.
HISTORY
In 1813, in a chemistry lab, a French scientist Michel Eugene Chevreul discovered a type of fatty acid he called acide margaruite. Because of its form of glittering precipitation like a pearl, so he named it according to the Greek word margarites, which means "pearly - like a pearl."But Emperor Napoleon III wanted a margarine replacement at a cheaper price. So he held a contest, provided a reward for anyone who can create a worthy but cheaper substitute.
Enter the French chemist Hippolyte Mège-Mouriès. In 1869, Mège-Mouriès perfected and patented a mixture of cow and milk fats that resulted in substitutions of margarine, and so he won the prize of the Emperor. Hooray. Still far away. The new product called "oleomargarine" was difficult to market. In 1871, Mège-Mouriès demonstrated the process for a Dutch company that developed its method and helped it in marketing margarine.
These Dutch entrepreneurs realized that if margarine would replace butter it should look like a butter, and they start coloring margarine, which is originally white, into yellow butter. Unfortunately Mège-Mouriès is not privileged for his invention. He even died in poverty in 1880. The Dutch company that developed the recipe worked quite well for the company itself, which, Jurgens, eventually became the world's leading margarine and soap producer who later became part of Unilever.
CHARACTERISTICS
Made from vegetable oil, which is generally derived from oil palm
1. Contains little or no cholesterol at all, but contains lots of unsaturated fats containing omega-3 and omega-6 (this unsaturated fat is often called trans-fat or trans fat);
2. Although margarine does not contain cholesterol, trans fats contained in it can increase LDL cholesterol, as well as saturated fats. However, unlike saturated fats, trans fats can lower levels of HDL cholesterol (good cholesterol). HDL provides defense against fat clogging arteries. Trans fats are considered more harmful to health than saturated fats.
3. The texture is denser and the melting point is higher than butter because there is a hydrogenation process (fatty acid saturation);
4. The color is more yellow than butter due to the addition of natural dyes, such as carotenoids;
5. The smell of margarine is not as good as butter, but the emulsive power is good, so it can produce a good cake texture.
NUTRITION
Margarine contains energy of 720 kilocalories, 0.6 grams of protein, 0.4 gram of carbohydrates, 81 grams of fat, 20 milligrams of calcium, 16 milligrams of phosphorus, and 0 milligrams of iron. Also in the Margarine also contained as much as 2000 IU of vitamin A, vitamin B1 0 milligrams and vitamin C 0 milligrams. The results obtained from doing research on 100 grams of Margarine, with an amount that can be eaten as much as 100%.
FUNCTION
1. Substitute cooking oil or butter
2. Gives a soft texture to the bread
3. Adding flavor to the food
4. Adding aroma to the food
CHOOSE A GOOD MARGARIN
1. Find margarine with trans fat 0 gr
2. Should not choose margarine with information "partially hydrogenated oil"
3. Saturated fat content should be 2 - 2.5 gr only (or less) per serving. If it is higher, it may contain a lot of palm oil
4. Find a more natural material and processed minimally, because often this product experience manipulation.
Margarine is artificial butter. Can be made from vegetable oil, or animal oil. Can also contain filter milk, salt and emulsifier. Margarine contains less fat than butter, so margarine is widely used instead of butter. There is also low-calorie margarine, which contains less fat.
HISTORY
In 1813, in a chemistry lab, a French scientist Michel Eugene Chevreul discovered a type of fatty acid he called acide margaruite. Because of its form of glittering precipitation like a pearl, so he named it according to the Greek word margarites, which means "pearly - like a pearl."But Emperor Napoleon III wanted a margarine replacement at a cheaper price. So he held a contest, provided a reward for anyone who can create a worthy but cheaper substitute.
Enter the French chemist Hippolyte Mège-Mouriès. In 1869, Mège-Mouriès perfected and patented a mixture of cow and milk fats that resulted in substitutions of margarine, and so he won the prize of the Emperor. Hooray. Still far away. The new product called "oleomargarine" was difficult to market. In 1871, Mège-Mouriès demonstrated the process for a Dutch company that developed its method and helped it in marketing margarine.
These Dutch entrepreneurs realized that if margarine would replace butter it should look like a butter, and they start coloring margarine, which is originally white, into yellow butter. Unfortunately Mège-Mouriès is not privileged for his invention. He even died in poverty in 1880. The Dutch company that developed the recipe worked quite well for the company itself, which, Jurgens, eventually became the world's leading margarine and soap producer who later became part of Unilever.
CHARACTERISTICS
Made from vegetable oil, which is generally derived from oil palm
1. Contains little or no cholesterol at all, but contains lots of unsaturated fats containing omega-3 and omega-6 (this unsaturated fat is often called trans-fat or trans fat);
2. Although margarine does not contain cholesterol, trans fats contained in it can increase LDL cholesterol, as well as saturated fats. However, unlike saturated fats, trans fats can lower levels of HDL cholesterol (good cholesterol). HDL provides defense against fat clogging arteries. Trans fats are considered more harmful to health than saturated fats.
3. The texture is denser and the melting point is higher than butter because there is a hydrogenation process (fatty acid saturation);
4. The color is more yellow than butter due to the addition of natural dyes, such as carotenoids;
5. The smell of margarine is not as good as butter, but the emulsive power is good, so it can produce a good cake texture.
NUTRITION
Margarine contains energy of 720 kilocalories, 0.6 grams of protein, 0.4 gram of carbohydrates, 81 grams of fat, 20 milligrams of calcium, 16 milligrams of phosphorus, and 0 milligrams of iron. Also in the Margarine also contained as much as 2000 IU of vitamin A, vitamin B1 0 milligrams and vitamin C 0 milligrams. The results obtained from doing research on 100 grams of Margarine, with an amount that can be eaten as much as 100%.
1. Substitute cooking oil or butter
2. Gives a soft texture to the bread
3. Adding flavor to the food
4. Adding aroma to the food
1. Find margarine with trans fat 0 gr
2. Should not choose margarine with information "partially hydrogenated oil"
3. Saturated fat content should be 2 - 2.5 gr only (or less) per serving. If it is higher, it may contain a lot of palm oil
4. Find a more natural material and processed minimally, because often this product experience manipulation.
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