Description:
A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to Margarine is made by emulsifying and hydrogenating a vegetable oil. Its consistency resembles that of butter. It contains 80% fat and 16% water. It may be made with a single oil or a blend of a number of vegetable oils like soya bean, sunflower, palm, rapeseed, safflower and corn.
How to select:
There are several other varieties of margarine commonly available including soft margarine, whipped margarine, liquid margarine, reduced fat margarine, and fat-free margarine. Soft margarine is formulated to be very easy to spread as is whipped margarine. Liquid margarine is packaged in a squeezable bottle, making it easy to use as a condiment for such foods as corn on the cob. It is also convenient to use as a basting medium. Reduced fat margarine has as much as 65% less fat than regular margarine making it a healthier alternative, Fat-free margarine is a much healthier spread than regular margarine when used as a condiment.
Use:
It is used as a topping for many foods, such as bread, crackers, baked goods, vegetables, and snacks and it is also useful as an ingredient in a variety of baked goods. Margarine can substituted in almost any recipe requiring butter.
How to store:
Margarine should be stored in the refrigerator where it will keep for 2 months or more and for long term storage, it may be kept in the freezer for a half year or longer. Like butter and other solid fats, margarine will absorb the flavours and odours of other foods, so it should be tightly wrapped or covered when storing.
Health benefits:
Produced from vegetable oils such as soybean and corn, Margarine is a cholesterol free fat.
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