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The benefits and harms of Margarine

Margarine is a product which is produced using vegetable oils and animal fats. He is considered to be a substitute for butter and is used for culinary purposes both at home and in bakeries. Perhaps its use in food.

Often called margarine butter, but this is not true. It's two different products and in some countries there is even a law prohibiting producers of margarine on the package with the products to indicate the word "oil".

Properties of margarine

Overall, margarine is largely similar to natural butter. They have similar chemical composition, taste, smell and, of course, consistency. There are several types of margarine: sandwich (bar and soft), table and improved quality. Buyers often choose sandwich margarine, which has a pale yellow color.

To create margarine, we use two types of raw materials. The main fatty base. Properties and qualities will depend on the quality of the finished margarine. As this framework has been used refined sunflower oil, in which there are no indicators such as smell and taste. They can serve as soybean, rapeseed, coconut, palm vegetable oils. The choice of oil depends on the country of manufacture and the level of calorie margarine.

Secondary raw material is milk, salt, sugar, emulsifiers and other additives that give the product taste. It is also possible the manufacture of margarine and without added milk in there. Sometimes there you can find cream or sodium Caseinate.

To prepare this product in different countries, you are allowed to use different types of preservatives. It can be benzoic, sorbic or citric acid. In addition, there are added and oxidizing agents.

On the market today, you can find not only margarine is the classic yellow color, but chocolate, pink and other colors of this product.

If you compare margarine and genuine butter, the first not so high in calories — about 750 kcal.

Use margarine

It should be immediately noted that the "nature" of the usefulness of this product. That is, all nutrients were added artificially.

Margarine can be considered an excellent source of fats, and also minerals and vitamins. Since margarine is based on vegetable origin, it does not contain cholesterol.

In General you cannot judge the usefulness of margarine, as the quality of the usefulness depends on what materials were used for its production.

The use of margarine

Often margarine is used in the confectionery, baking and dairy industries. It also added to the composition of ice cream. The population uses household purposes only a small fraction of total production of this products.

Depending on the type of margarine use may be different. There are types exclusively for the food industry, bakery, frying and for food.

The dangers of margarine

The composition of this product includes a variety of harmful substances such as TRANS fatty acid (abbreviated as TFA) and excess of various chemical substances. In the composition of margarine is present and different artificial elements that are not digested in our body.

If you eat hydrogenated fat, be it even small amounts, can disrupt metabolism, compromise the immune system. Also increases the risk of developing diabetes, cancer or cardiovascular disease. In nursing mothers who consume margarine, breast milk becomes less quality and if you use margarine systematically during pregnancy, that is, the risk of delivering a premature baby.

For men regular use of margarine no less dangerous. They have a deteriorating quality of seminal fluid, slowing down the production of testosterone and increases the risk of infertility.