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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 ...
Hard margarine (sometimes uncolored) for cooking or baking. To produce margarine, first oils and fats are extracted, e.g. by pressing from seeds, and then refined. Oils may undergo a full or partial hydrogenation process to solidify them. The milk/water mixture is kept separate from the oil mixture until the emulsion step.
The standard 140 kPa (20 psi) process of hydrogenation produces a product of about 40% trans fatty acid by weight, compared to about 17% using higher pressures of hydrogen. Blended with unhydrogenated liquid soybean oil, the high-pressure-processed oil produced margarine containing 5 to 6% trans fat.
In addition to a regular and 'light' spread, Unilever also uses the brand name to market a liquid butter substitute contained in a spray-bottle. [11] This product is an emulsion of vegetable oil in water formulated with a 'hint' of butter flavor (derived from buttermilk) and is marketed as having zero calories and zero fat content. [12]
The post What Is Margarine, Exactly? appeared first on Reader's Digest. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...
California restaurants are prohibited from using oil, shortening, and margarine containing artificial trans fats in spreads or for frying, with the exception of deep frying doughnuts. [80] [81] [82] As of 1 January 2011, doughnuts and other baked goods have been prohibited from containing artificial trans fats.
Another dangerous henipavirus is the Hendra virus, which was first detected in Brisbane, Australia and has a fatality rate of 70%, according to Parry. ... Potentially deadly zoonotic virus found ...
She argued that highly heated and chemically modified fats found primarily in margarine were dangerous to human health. In 1951, Budwig was chief expert for pharmaceuticals and fats in the Federal Institute for Fat Research but resigned over controversy due to her critical statements about trans fatty acids. [1]