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Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. [5] While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water.
The post What Is Margarine, Exactly? appeared first on Reader's Digest. We have the scoop on what’s actually in margarine…and the surprisingly fascinating story of how this butter substitute ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour , home cooking , and complex industrial methods used in the making of convenience foods .
Margarine wasn't invented to fatten turkeys. And not all margarines are the same, so a viral post's claims about its health effects may be wrong. Fact check: Truth about margarine is more ...
The hydrogenation process was widely adopted by the food industry in the early 1900s; first for the production of margarine, a replacement for butter and shortening, [37] and eventually for various other fats used in snack food, packaged baked goods, and deep fried products.
Hippolyte Mège was born on 24 October 1817 in Draguignan to Jean Joseph-Emmanuel Mège and his wife, Marie Marguerite Mouriès. [2] The son of a primary school teacher, he added his mother's surname to his own around 1850 to distinguish himself from others of the same last name.
The development of Chiffon margarine was one result. The Chiffon name and product line has changed hands several times since; the first being in 1985, when Chiffon was sold to Kraft Foods. The Kraft U.S. and Canada tablespreads division subsequently became part of Nabisco in 1995; [6] who then sold the brand to ConAgra Foods in 1998. [7]
It adds big and rich flavor to food, making the food taste really good,” Rizzo says. “In terms of nutrition, butter doesn’t have much upside. It’s high in calories and saturated fat.”