Milk margarine

We think all, without exception, modern hostesses are familiar with such a food product as margarine. Many mistakenly believe that margarine is butter. Indeed, this conclusion can be made if you look at the appearance, as well as the main consumer characteristics of the product. However, margarine differs from butter in its chemical composition, as well as in the method of production of the product.

Margarine is a so-called emulsion food product that is obtained by mixing animal fats as well as modified vegetable oils. For the first time such a product as margarine appeared in the middle of the XIX century in France. In those days, Napoleon III ruled the empire, who decided that it would be advisable to replace expensive butter with a cheaper analogue in the allowance of French soldiers.

The emperor decided to allocate a significant monetary reward to those who can offer a more financially profitable version of butter production. As a result, the French chemist Mege-Murier was able to get a food suitable for the emperor, which was later called margarine. Currently, margarine, like other types of culinary fats, is actively used in the production of various culinary products.

Composition of milk margarine

Modern food manufacturers distinguish several main types of product, among which it is worth paying attention to the so-called dairy table margarine. The main distinguishing feature of dairy table margarine can be considered that the product in its appearance, as well as its taste properties, is almost indistinguishable from butter.

The composition of milk margarine differs from other types of product in the absence of milk. Subspecies of milk margarine include the so-called milk-fat product, the composition of which is 25% composed of pre-hydrolyzed whale fat. It is worth noting that the composition of milk margarine is distinguished by the content of vitamins and biologically active compounds.

For example, dairy margarine is enriched with vitamins of group A, B, as well as E and PP. In addition. milk margarine contains such absolutely important substances for the human body as calcium, phosphorus, sodium, choline and magnesium. Milk margarine is not in vain referred to as table subspecies of the product. Culinary professionals believe that it is table milk margarine that is best suited for the preparation of various culinary products.

In addition, dairy margarine can be used for sandwiches so fervently loved by residents of our latitudes. Milk margarine is widely used in the process of making dough for breaking other types of bread and bakery products. Often dairy margarine can be found in confectionery. As a rule, milk margarine is used in the process of making confectionery cream, which is subsequently used as a filling for cakes, as well as cakes and desserts.