Butter is made from cream and, according to GOST, the amount of fat in this product should not be less than 72.5%, including saturated fats. Often these same saturated fats are considered harmful, believing that they can affect the increase in cholesterol levels in the body. However, it is worth remembering: saturated fats are only harmful if you are already prone to atherosclerosis, and your diet is low in vitamins and antioxidants. Otherwise, cholesterol, on the contrary, will be useful for immunity.
Margarine
Margarine uses 70-80% unsaturated fats and is often not used due to fear of trans fats. However, this fear in the modern world is in vain: now the law regulates the amount of trans fats in this product - they cannot be more than 2% (just like in ordinary butter). But do not forget that manufacturers should not be trusted unconditionally. Margarine is able to replace butter in atherosclerosis or the presence of risk factors for the development of this disease: obesity, smoking, alcoholism, hormonal failure. But remember: margarine cannot be heated above 180 degrees - it is after this mark that it begins to release harmful aldehydes.
Spread
A spread is often called a "mixture" of margarine and butter: a creamy-vegetable spread in its composition includes 58.9% saturated acids and 36.6% unsaturated acids. As for vegetable-creamy, here the combination is 54.2% / 44.3%, and in vegetable-fat - 36.3% / 63.1%. Also, compared to margarine, the spread is more like butter. But just like the previous product, the spread cannot be used during heat treatment due to the release of harmful substances. It is worth summing up: if you are prone to atherosclerosis, you are better off opting for a spread or margarine, but do not forget that you cannot cook with these products. Otherwise, they will do more harm than good.
Fats are necessary for a person as a source of energy. They provide a person with natural thermal insulation, provide protection from the cold. Vitamins such as A, C, E, K are taken by the body in the presence of fats. Fat-free diets can be harmful. With an insufficient amount of fat, the skin becomes dry, the hair grows dull, the muscles weaken. High-quality fats in reasonable quantities will only benefit a person. Fats are not produced by the human body, they come with food.
Food fried in butter or margarine, cereals with butter, flour products with added fats are included in the daily diet. Butter and margarine are used in cooking as an ingredient for the manufacture of products; they are not consumed as a separate dish.
Oil
Butter is a natural product of animal origin, the basis for its manufacture is cow's milk. Butter has the taste and aroma of cream, it retains all the microelements and vitamins present in milk. The color of the produced oil is white and light yellow. There are several varieties of butter, differing from each other in fat content. from 72 to 82.5%.: creamy, peasant, amateur. There are two methods for obtaining the product: churning cream and converting heavy cream. 
The production of butter by the method of churning cream consists of several stages:
- Separation of milk - as a result, cream with 35-45% fat content is obtained.
- Pasteurization of cream - at a temperature of 85-95 degrees, the present microflora is destroyed.
- Deodorization - foreign feed impurities are removed.
- Cooling and ripening of cream - raw materials ripen for 2-4 hours at a low temperature of 1-8 degrees, the consistency becomes thick.
- Knocking down - the process takes place in a rotating wooden barrel or metal cylinder. Cream is separated into a butter grain and a liquid part (buttermilk). The oil part is separated from the buttermilk, washed 1-2 times and pressed with special rollers.
The resulting dense oil layer is packaged in a specific container. The color of the oil is light yellow, there may be small droplets of liquid on the cut. This method is rarely used due to low performance.
Butter production by converting high-fat cream:
- Separation of milk and then cream - during double processing, the fat content of the cream rises to 72.0-82.0%.
- The maturation of the resulting mass, which has a thick consistency, occurs within 2-3 days at a temperature of 12-15 degrees. In the process of thermomechanical processing of raw materials, a temperature of 60-95 degrees is maintained. The resulting oil has a homogeneous consistency, a pleasant creamy taste.
Margarine is a product based on vegetable oil. The fat portion is 82 %
, the remaining 18% are various additives. Mandatory components are an emulsifier, water, salt, sugar, preservatives. Flavors, dyes, milk powder, animal fats are used depending on the type of product. 
Margarine was created in the 19th century as a cheap substitute for butter. In the developing Soviet Union, the production of margarine began in 1928, and this product is still in demand today. By consistency, margarine is divided into hard, soft and liquid. By appointment, it can be divided into 3 varieties: table, sandwich and for industrial production.
Margarine production technology:
- Oil hydrogenation is the process of saturation of fatty acids with hydrogen atoms. In the course of saturation, the formula of vegetable fat cells changes. During the process, the temperature is maintained from 190 to 220 degrees, as a result, a hardened mass - lard is formed. Nickel salt is used as catalysts, which increases the contact surface of fat with hydrogen atoms.
- Emulsification - the combination of the resulting mass with emulsifiers to create a uniform, dense texture. During the processing of vegetable oil, trans fats are formed, the excessive consumption of which increases the level of cholesterol in the body. When deciding to use margarine in your diet, you should opt for a soft variety that contains 8% trans fats. The color of margarine depends on the dyes, a yellowish tint is produced.
Main indicators for comparison in 100 gr
- Caloric content k / cal - 661
- Fat % (average) - 73.0
- Proteins % - 0.74
- Carbohydrates % - 1.3
- Water % - 24.5
- Vitamins, trace elements % - 0.46
- Cholesterol mg - 170
- Caloric content k / cal - 740
- Fat % (average) - 82.0
- Proteins % - 0.3
- Carbohydrates % - 1.0
- Water % - 16.2
- Vitamins, trace elements % - 0.5
- Cholesterol mg - 0
When visually inspected, butter and margarine differ little from each other. In the food industry and cooking, these fats have the same purpose.
Differences
- Differences are revealed with a deeper analysis of butter and margarine.
- Price difference. Margarine is much cheaper than butter. Products made with the addition of margarine are available to all segments of the population.
- Organoleptic indicators. In terms of taste sensations, butter wins due to its delicate creamy base. The butter melts in the mouth, emphasizing and softening the taste of the dish. Margarine has a viscous consistency, more noticeable on the tongue during use. Added flavorings give taste and aroma.
- The benefits and harms of oil. Butter supplies the body with useful animal fats, trace elements and vitamins contained in milk. Excessive consumption of oil contributes to the development of atherosclerosis.
- The benefits and harms of margarine. Margarine also provides the body with fats that are hardly healthy. With frequent consumption of margarine, trans fats replace natural fats involved in the structure of the body. The human body receives a fake building material. Violations in the work of the heart, blood vessels, diabetes, weight problems will be the result of changes in the body. It is especially not recommended to use margarine in baby food. Margarine fully justified its assigned secondary role in replacing butter, and is rapidly rushing to the main role.
Discussions among nutritionists about whether butter or margarine are healthier have been going on for decades. More recently, oil was considered the worst enemy. He was accused of high cholesterol levels and the risk of cardiovascular disease.
Today, public opinion has changed to the opposite. And already margarine is perceived as the source of all troubles and problems. You can often find headlines about the deadly danger of margarine. What caused such a drastic change of opinion and how scientifically justified is it? Do we really need to limit oil in our diet to avoid an increased risk of heart and vascular disease? Or is margarine more harmful to our health?
To answer these questions, you need to understand what butter and margarine are, how they differ from each other and consider all the pros and cons of both products.
Butter
Butter is an animal product made from whipped cream of cows. It has a pleasant soft creamy taste. It is used as a fat, for sandwiches, sauces and creams, in various pastries. As a concentrated source of milk fat, it mainly consists of saturated fats, contains a lot of cholesterol. They are associated with an increased risk of cardiovascular disease. Most people should limit their intake.
One tablespoon of butter contains 33 mg of cholesterol and 7 grams of saturated fat. Whereas nutritionists advise limiting cholesterol intake to no more than 200 milligrams per day, and saturated fats to no more than 10-15 grams.
The effect of oil on health is largely dependent on the diet of cows. Animals that eat grass in the wild are much more nutritious than those kept on farms. It contains more:
Vitamin K2. This little-known vitamin may help prevent many serious diseases, including cancer, osteoporosis, and heart disease;
conjugated linoleic acid. Research suggests that this fatty acid may have anti-cancer properties and help reduce body fat percentage;
Butyrate. A short-chain fatty acid found in butter, which is also produced by bacteria in the intestines. This compound may fight inflammation, improve digestion, and help prevent weight gain.
Omega 3. Butter produced from domestic cows contains more omega-3 fatty acids and less omega-6. This is important as most people consume more omega-6s.
It should be noted that butter, as a rule, is not consumed in large quantities. Therefore, the contribution of these nutrients to total intake is not large.
What is harmful in oil? Doctors and nutritionists are concerned about the high content of saturated fat and cholesterol in it. It consists of almost 50 percent of these fats. The rest is water and unsaturated fat.
Not so long ago, scientists argued that saturated fats are unhealthy. But many scientific studies have produced conflicting results. As a result, some nutrition experts have begun to doubt that consuming these fats is actually harmful to health and has a significant impact on rates of cardiovascular disease.
Popular opinion advocates often point to studies showing that saturated fat increases "bad" LDL cholesterol levels. This is a correct statement. Saturated fat helps raise LDL cholesterol levels. But here, too, not everything is clear.
Some scientists believe that eating them may have some benefits, including improving blood lipids.
It can increase “good” HDL cholesterol levels and change the size of LDL cholesterol particles from small and dense to large, which are considered to be of higher quality.
There is no conclusive scientific evidence that there is a direct link between oil consumption and other sources of saturated fat with heart disease.
Butter also has high levels of cholesterol, which has been linked to one of the major risk factors for heart disease. All of these arguments were based on studies showing that high cholesterol levels increase the risk of heart disease.
Today it is already clear that moderate intake of cholesterol from food does not significantly affect its blood levels in most people. Although it is not denied that too much consumption of foods high in cholesterol can cause it to increase.
Discussions on this issue continue in the scientific community. But the problem is no longer so acute.
Margarine
Margarine was first produced in France as a substitute for butter for the army and the lowest strata of the population. It is made from vegetable oils, emulsifiers, salt, flavorings, colorants and other ingredients that can enhance color, texture and flavor.
Modern margarine is made from various types of oils that contain polyunsaturated fats that can lower cholesterol. It is similar to butter and is often used as a substitute for it.
Since most vegetable oils are liquid at room temperature, they undergo a special treatment called hydrogenation to make them solid.
Hydrogenation increases the saturated fat content of the oil, producing unhealthy trans fats as a by-product. The harder the margarine, the more trans fats it contains.
Today, the interesterfication method is mainly used, which gives the same result, but without the formation of trans fats.
Simply put, modern margarine is a highly processed food product made from vegetable oils with the addition of other ingredients, including vitamin supplements. 
The health benefits of margarine depend on what vegetable oils it contains and how it is processed.
Most types of margarine contain a lot of polyunsaturated fat. The exact amount depends on what vegetable oils were used to produce it.
For example, margarine based on soybean oil may contain approximately 20%.
Polyunsaturated fats are generally considered healthier than saturated fats. From this, conclusions are drawn that such fat is more useful for preventing the risks of heart disease.
Studies have shown that replacing saturated fat with polyunsaturated fat reduces this risk by 17 percent.
Contains plant phytosterols. The vegetable oils themselves, from which margarine is made, contain these compounds. They are thought to have an effect on cholesterol levels, increase high strength lithoproteins and decrease low strength lithoproteins. But most of the studies conducted on this topic have not found any noticeable association with the presence of phytosterols and the risk of cardiovascular disease.
The main harm of margarine is associated with the presence of trans fats. In the past technology, he did contain a lot of them. They are formed as a by-product during the hydrogenation of liquid vegetable oils. The new method of hydrogenation makes it possible to completely exclude their formation or to have a minimum content. In addition, in many countries, including ours, the standards clearly limit their availability.
Speaking about the benefits of margarine, it should be noted that:
It has more polyunsaturated fats, which are considered more beneficial for human health;
Enriched with useful vitamin and mineral supplements;
Less calorie compared to butter;
The harm of margarine can be:
Increased content of Omega-6.
Read
Even professionals can give you information that seems to directly contradict what you read the other day.
A good example of controversy is the health effects of butter and margarine (spread).
This article compares the two products, looking at both sides of the debate.
What is butter and margarine?
Butter is a traditional product made from whipped cream.
It is mainly added to side dishes such as mashed potatoes, cereals, pasta, or is an ingredient in sauces, cakes and pastries.
As a concentrated source of milk fat, it mainly consists of saturated fats.
Longstanding research linked high saturated fat intake to an increased risk of heart disease, which is why public health authorities in the 1970s began recommending that people limit their butter intake.
Margarine is a processed product that has a similar taste and appearance to butter. It is often recommended as a heart-healthy substitute for butter.
Modern types of margarine are made from vegetable oils, which can lower "bad" LDL cholesterol when used in place of saturated fat.
Since vegetable oils are liquid at room temperature, food scientists change their chemical structure, making them solid like butter.
For the past few decades, a process called hydrogenation has been used to solidify vegetable oils into margarine.
Hydrogenation increases the content in the oil, but it also produces unhealthy trans fats ().
A more modern process called interesterification gives similar results without the formation of trans fats ().
In addition to hydrogenated (hydrogenated) or interesterified vegetable oils, modern margarine may contain several food additives, including emulsifiers and colorants.
Simply put, modern margarine is a highly processed food product made from vegetable oils, while butter contains mostly milk fat.
Summary:
Butter is a dairy product made from whipped cream. Conversely, margarine is a product designed to mimic butter. While butter is primarily made from milk fat, margarine is usually made from vegetable oils.
Useful properties of butter
Butter may contain several nutrients that are not found in many other foods.
For example, butter derived from the milk of grass-fed cows may provide some vitamin K2, which has been linked to improved bone health ( , ).
In fact, such butter appears to be a better source of many nutrients than grain-fed butter.
Butter's health effects largely depend on the diet of the cows from whose milk it is produced.
Cows in their natural habitat are grass-fed, but in many countries their menu is heavily based on grain-based feed.
Butter from the milk of grass-fed cows is much more nutritious. It contains more:
- Vitamin AK2: This little-known vitamin may help prevent many serious diseases, including cancer, osteoporosis, and cardiovascular disease ( , , ).
- Conjugated Linoleic Acid (CLA): Research suggests that this fatty acid may have anti-cancer properties and help reduce body fat ( , , ).
- Butyrate: A short-chain fatty acid found in butter that is also produced by bacteria in the intestines. It can fight inflammation, improve digestion, and may help prevent weight gain ( , , ).
- Omega 3: Butter made from the milk of grass-fed cows contains less and more. This is important since most people consume too many omega-6 fats ().
However, butter is generally consumed in small amounts and contributes little to the overall intake of these nutrients.
Summary:
Butter made from the milk of grass-fed cows contains many more heart-healthy nutrients than butter made from the milk of grain-fed cows.
Risks of eating butter
Some experts are concerned about the high amount of saturated fat and cholesterol in butter and advise people to limit their consumption.
High levels of saturated fat
For decades, butter has been demonized for its high saturated fat content.
It is about 50% saturated fat, with the rest being mostly water and unsaturated fat.
Observational studies investigating the association between saturated fat and the development of cardiovascular disease have produced mixed results ( , , , , ).
A recent review of studies concluded that eating fewer saturated fats is associated with a 17% lower risk of cardiovascular disease when they are replaced with polyunsaturated fat ().
As far as switching saturated fat intake to carbs or protein, it doesn't seem to have an effect ().
As a result, some experts doubt that saturated fat intake is really a concern. Others remain convinced that excessive consumption of saturated fat is a risk factor for the development of cardiovascular disease ().
Proponents of this popular notion often point to studies showing that saturated fat increases "bad" LDL cholesterol levels.
While it's true that saturated fat helps raise LDL cholesterol levels, it's actually a bit more complicated ().
Interestingly, some scientists believe that eating saturated fat may actually have some benefits, including improved blood lipids.
This type of fat can increase levels of “good” HDL cholesterol and change the size of LDL cholesterol particles from small and dense to large, which are considered more harmless ( , , ).
No conclusive evidence supports claims that high consumption of butter or other dietary sources of saturated fat is directly responsible for the development of cardiovascular disease ().
However, better research is needed before scientists can fully understand saturated fat metabolism and its implications for heart health.
Summary:
A high intake of saturated fat is associated with an increased risk of cardiovascular disease, but evidence is conflicting. This question is one of the most controversial in the science of nutrition.
high cholesterol
Butter also has high cholesterol levels.
High cholesterol intake has been considered a major risk factor for cardiovascular disease.
This concern was based on studies showing that high blood cholesterol levels are associated with an increased risk of developing cardiovascular disease ().
However, it is now clear that getting moderate amounts of cholesterol from the diet does not increase blood levels in most people. The body compensates by producing less of its own cholesterol.
This generally keeps blood cholesterol levels in the normal range, although very high intake may still cause a mild increase in blood cholesterol levels ( , , ).
Public health authorities have been advocating low-cholesterol diets for decades.
However, dietary strategies seem to have limited effect in this group ().
Scientists continue to discuss the role of dietary cholesterol in the development of cardiovascular disease, but in recent years, concerns have been reduced (,).
Summary:
Butter has high cholesterol levels. However, it has a limited effect on blood cholesterol levels in most people.
Useful properties of margarine
The health benefits of margarine (spread) depend on what vegetable oils it contains and how it is processed.
May be high in polyunsaturated fats
Most types of margarine are rich in polyunsaturated fats. The exact amount depends on what vegetable oils were used to produce it.
For example, a margarine-based may contain approximately 20% polyunsaturated fat ().
Polyunsaturated fats are generally considered to be good for health. They may even offer heart health benefits compared to saturated fats.
For example, replacing saturated fat with polyunsaturated fat is associated with a 17% reduction in the risk of heart disease but no significant effect on the risk of death from cardiovascular disease ( , ).
Summary:
Margarine is often rich in polyunsaturated fat. Studies show that eating polyunsaturated fat instead of saturated fat may reduce the risk of heart problems.
May contain plant sterols and stanols
Some margarines are fortified with phytosterols or stanols. Vegetable oils are also naturally rich in these compounds.
Phytosterol-enriched margarines lower total cholesterol and “bad” LDL cholesterol, at least in the short term, but they can also lower “good” HDL cholesterol ( , ).
However, most studies have not found a significant association between total phytosterol intake and risk of cardiovascular disease ( , ).
Summary:
Margarine is made from vegetable oils and is often rich in phytosterols. Although phytosterols may lower LDL cholesterol levels, they do not appear to affect the risk of cardiovascular disease.
Risks of eating margarine
While margarine may contain some heart-healthy nutrients, it often contains trans fat, which has been linked to an increased risk of heart disease and other chronic health problems ().
Vegetable oils are not solid at room temperature like butter is.
To make them hard for use as margarine, chemists chemically change their structure using a process called hydrogenation.
This process involves exposing vegetable oils to high temperatures, high pressures, hydrogen and a metal catalyst.
Hydrogenation changes some of the unsaturated fat to saturated fat, which remains solid at room temperature, and also increases the shelf life of the product.
Unfortunately, trans fat is produced as a byproduct of the hydrogenation process. A high intake of these trans fats is associated with an increased risk of chronic disease ().
For this reason, health authorities strongly advise people to limit their intake.
In addition, the FDA is implementing a ban on trans fat in all processed foods, although food manufacturers can apply for an exemption.
As a result, many food manufacturers have begun to use a new technique for curing vegetable oils to produce margarine.
This method is called interesterification. It replaces some of the unsaturated fats in butter with saturated fat ().
Interesterified vegetable oils are considered healthier than hydrogenated oils because they do not contain trans fats.
If you prefer margarine (spread), try opting for options without trans fats. If you see the words "hydrogenated" or "hydrogenated" anywhere on the ingredient list, avoid this margarine.
Summary:
Many margarines are high in trans fats, which have been linked to an increased risk of chronic disease. However, due to the spread of information about their dangers and new laws, margarines without trans fats are becoming more common.
There are many types of polyunsaturated fats.
They are often divided into categories based on their chemical structure. The two most common are omega-3 and omega-6 fatty acids.
Omega-3 fats are considered anti-inflammatory, which means they have the ability to reduce inflammation in the body. Conversely, eating too much omega-6 fatty acids can contribute to chronic inflammation.
The optimal ratio of omega-6 to omega-3 is estimated to be approximately 1:1.
Nowadays, people are eating way too many omega-6 fats. In fact, in developed countries the ratio is estimated at 20:1 ().
Observational studies have linked a high intake of omega-6 fats to an increased risk of obesity and the development of chronic diseases such as cardiovascular disease and inflammatory bowel disease ().
However, an analysis of controlled studies concludes that linoleic acid (the most abundant omega-6 fat) does not affect blood levels of inflammatory markers ( , ).
Because of this inconsistency, it's unclear whether increased consumption of omega-6 fats actually causes problems. For this reason, more research is needed.
Vegetable oils that are particularly high in omega-6s include sunflower oil, soybean oil, and cottonseed oil.
If you're worried about eating too many omega-6 fatty acids, avoid margarine made with these vegetable oils.
Summary:
Margarine is often high in omega-6 polyunsaturated fatty acids. Some scientists believe that excessive consumption of omega-6s may contribute to inflammation, but controlled studies do not support this theory.
Summarize
- Butter and margarine look almost the same and are used for the same purposes in the kitchen.
- However, their nutritional profiles differ. While butter contains saturated fat, margarine is rich in unsaturated fats and often trans fat.
- The effects of saturated fat on human health are highly controversial, and their role in the development of cardiovascular disease has been reduced in recent years.
- On the contrary, scientists agree that trans fats, which are found in some types of margarine, increase the risk of developing chronic diseases. For this reason, margarines without trans fats are becoming more common.
- If you prefer margarine, make sure you buy trans-fat-free brands made with healthy vegetable oils like .
- If you prefer butter, consider purchasing products made from the milk of grass-fed cows rather than grains.
- It is difficult to say which is more useful, butter or margarine, since there are products of various quality and composition on the market. In any case, the more natural the product, the healthier it will be.
- Whatever you choose, consume these foods in moderation.
As a rule, margarine proponents believe that the difference between butter and margarine is very insignificant, although experts say otherwise. There are several articles on the Internet, the authenticity of which is questionable, which claim that changing just one molecule of margarine can turn it into plastic. The most basic difference between the two products is that butter is derived from animal fat while margarine is derived from hydrogenated vegetable oils.
Butter has been produced for a long time, compared to margarine. It is made from the heavy cream of cow's milk, although milk from other animals can also be used. The fat molecules in cream are usually presented as a suspension, but with constant churning in a churn, the fat molecules cling to each other and eventually turn from cream into a thick mass of butter. Salt is often added to raw butter, but this is not required.
Whipped butter is almost entirely made up of saturated fats, as well as high amounts of cholesterol.
Margarine was developed in 1869 specifically to replace butter. Early margarine products included beef tallow, but most margarine formulas were changed in the early 20th century to use vegetable oils. Typically, liquid vegetable oil solidifies during the process, with the help of hydrogen bubbles passing through the mixture. The result is a solid butter substitute with no cholesterol or minimal saturated fat.
Margarine contains polyunsaturated and trans fatty acids, and many health experts consider them harmful to humans because they can clog arteries.
The shelf life of butter and margarine is also different. To stay fresh for several days, the oil must be stored in the refrigerator. Margarine should also be refrigerated to keep firm, but it stays fresh much longer than butter. Butter, like many other dairy products, can spoil or become rancid if not stored and refrigerated properly. Butter and margarine can be used in a variety of recipes, but butter is more often the choice of professional chefs, while amateurs use margarine. Butter is more expensive than margarine, and the difference in taste and texture can be very subtle, depending on the quality of the brands used.