"Ernie Sty" wrote in message
...

"Charles Gifford" wrote in message
hlink.net...


You will need to be very careful. Most of what looks like margarine
isn't.
Even Parkay and Bluebonnet. Check the package carefully to see if it
specifically mentions it is margarine or oleomargarine. Most of what is
available is actually fake margarine. Also keep in mind that margarines
and
fake margarines (hydrogenated fats) are much worse for you than butter
fat.

Charlie


Charlie,

Real margarine? Fake margarine? This is news to me. What exactly IS
margarine? I thought it was just whatever fat you used as a substitute
for
butter, but apparently I was wrong...

Here is a good description. Just to add to it, many "margarines" nowadays
also contain a lot of water which changes its cooking properties. Those that
are labeled as margarine, should be the real deal.

Charlie

margarine
[MAHR-juh-rihn, MAHRJ-rihn]
Developed in the late 1800s as a butter substitute, margarine (which is less
expensive but not as flavorful as butter) is made with vegetable oils. In
order for margarine to become solid, the oil must undergo a chemical
transformation known as hydrogenation — indicated as hydrogenated (or
partially hydrogenated) oils on a label. During hydrogenation, extra
hydrogen atoms are pumped into unsaturated fat, a process that creates TRANS
FATTY ACIDS and converts the mixture into a saturated fat, thereby
obliterating any benefits it had as a polyunsaturate. Some researchers
believe that hydrogenated oils may actually be more damaging than regular
saturated fats for those limiting cholesterol in their diets, but the jury's
still out on that debate. Those margarines lowest in cholesterol are made
from a high percentage of polyunsaturated canola, safflower or corn oil. To
make this butter substitute taste and look more like the real thing, cream
or milk is often added. Food coloring, preservatives, emulsifiers and
vitamins A and D are also common additives. Careful label scrutiny is
advised because the ingredients affect everything from flavor to texture to
nutritive value. Regular margarine must contain 80 percent fat. The
remaining 20 percent consists of liquid, coloring, flavoring and other
additives. Margarine is available salted and unsalted. So are
butter-margarine blends, which are usually proportioned 40 to 60 percent
respectively. Soft margarine is made with all vegetable oils (no animal
fats) and remains soft and spreadable when cold. Whipped margarine has had
air (which sometimes can equal half the volume) beaten into it, making it
fluffy and easy to spread. Because of the added air, it cannot be
substituted for regular margarine in baked goods. So-called liquid margarine
is soft enough to be squeezable when cold and comes in pliable bottles made
specifically for that purpose. It's convenient for basting and for foods
such as corn on the cob and waffles. There are also many reduced-fat
margarines on the market today. These products range from about 25 percent
to 65 percent less fat than regular margarine. There's even fat-free
margarine, the ingredients of which include gelatin, rice starch and
lactose. The first ingredient listed on reduced-fat margarine labels is
water , which means they can't be substituted for regular margarine for
baking and frying, and which also means they can make toast soggy. Margarine
comes in 1-pound packages — either in 4 (4-ounce) sticks or in 2 (8-ounce)
tubs. It's also available in 1-pound tubs. All margarine readily absorbs
flavors and therefore should be wrapped airtight for storage. Refrigerate
margarine for up to 2 months; freeze for up to 6 months. In its early days,
margarine was also known as oleomargarine . See also BUTTER; FATS AND OILS;
LABEL TERMS.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.