Creamy margarine

Such a type of culinary fat as creamy margarine has long occupied one of the important places in the international culinary tradition. In its production essence, margarine cream, like other types of product, is an emulsion food product, which is most often used as a replacement for butter. Creamy margarine is widely used in the preparation of various culinary products, including pastries, sweets and confectionery.

Composition of butter margarine

The composition of butter margarine includes vegetable oils, as well as animal fats. During production of butter margarine, natural vegetable fats are emulsified or mixed with pasteurized cow's milk. In addition to the above components, the butter margarine composition should contain no more than 25% butter.

Although food manufacturers assure that butter margarine can be safely called a high-quality food product, it is still not butter. The official history of margarine began in the 19th century, when one scientist discovered the so-called margaric acid, which, as it turned out, was nothing more than a mixture of the previously known oleic as well as stearic acids.

For the first time, mass production of margarine was established in France. Then the Emperor was Napoleon III, who promised a generous reward for the invention of a budget analogue of butter. It was then that the first margarine was produced, which began to be used for the provisions of soldiers of the French army. It is worth noting that depending on the type of margarine, not only the taste and consumer characteristics of the product change, as well as its purpose and scope.

There are also various types of creamy margarine, which can be used for heat treatment of food, as well as in baking or in confectionery. For example, solid creamy margarine is used in the food industry as a whole, and the liquid product is suitable exclusively for bakery products as well as confectionery creams.

It is worth noting that in addition to the distinctive consumer characteristics, creamy margarine boasts its vitamin-mineral composition. The composition of creamy margarine contains vitamins such as A, B, E, as well as PP. In addition, creamy margarine is enriched with biologically active compounds such as magnesium, sodium, potassium, as well as phosphorus and choline.

Butter margarine, like other varieties of oil, contains a significant amount of saturated and unsaturated fatty acids. Butter margarine is used for any type of culinary heat treatment, as well as butter for making sandwiches, as well as snacks. For quite a long time, creamy margarine retains its distinctive taste and consumer characteristics.