With butter, everything is simple - it's whipped cream. Remember the parable of the two mice that fell into the jug of cream? One immediately gave up and drowned, and the second floundered for so long that she whipped butter with her paws, climbed on it and got out of the jug. The story is very instructive, yes. And he describes well both the postulate “never give up” and the principle of making butter.
In the twenty-first century, of course, no one whips cream by hand to get a piece of butter; factories have special separator units. But the fact remains: butter is cream. As a rule, from cow's milk. And nothing more. In natural butter, except for milk and salt, there should be no other ingredients.
Margarine
And if butter is animal fats, then margarine is a completely different story. The essence of margarine is that in the production of animal fats are mixed with vegetable. Roughly speaking, if you mix cream with vegetable oil, you get margarine. This is very rude, but the essence, we think, is clear.
In advertising, margarine is often referred to as butter (for example, “light butter”), but in most countries it is forbidden to use the word “butter” - whether light or heavy - on margarine packages at the legislative level. For nefig, as they say, to mislead people.
Margarine is usually added to confectionery and bakery products - it is kneaded into dough at the cooking stage. But in the 90s, advertising for Rama margarine was popular, which manufacturers recommended smearing on bread and eating it as a sandwich. The slogan of this advertisement read: “Bread and Rama. Made for each other". At the same time, no one called “Rama” margarine.
Spread
Spreads are also a mixture of animal and vegetable fats. AT English language the word spread means “to spread” or “spread”, and in the West this word refers to any product that can be spread with a knife on bread or biscuits.
In our country, spreads are called analogues of butter and margarine. The difference between a spread and margarine is that the use of hydrogenated fats is limited in spreads. “Hydrogenated” means that vegetable fat has been treated with hydrogen at high pressure, after which it has turned into a saturated fat. In other words, during this processing, hydrogen is forcibly “pushed” into empty “parking spaces” in fat molecules. And this, as you understand, is not good and good for health. The use of such fats, as we have already said, is strictly limited in spreads.
Also, the content of trans-fatty acids is regulated in spreads (we will not go into boring details, we will only say that this is also harmful). In margarine, there are practically no such restrictions.
As with margarine, the word “butter” should not appear on the spread packaging. And it should be clearly written what kind of product it is, and what is the ratio of vegetable and animal fats in it.
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.
Because vegetable oils are liquid room temperature, food scientists change their chemical structure, making them as hard as 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 milk product which is 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 not found in many other food products.
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 is 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 moderate increase in blood cholesterol levels ( , , ).
Public health authorities have been advocating diets with low level cholesterol.
However, dietary strategies seem to have limited effect in this group ().
Scientists continue to debate the role of dietary cholesterol in the development of cardiovascular disease, but in last years fears are 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, 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 cardiovascular 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 includes the impact high temperatures, high pressure, hydrogen and metal catalyst for vegetable oils.
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 harm 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, the use of too a large number 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 as 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, than more natural 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, 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.
Margarine or butter - what is better to choose for a delicious sandwich, and what for baking? Modern manufacturers have long learned how to mask these products, so it is often difficult to figure out how butter differs from margarine in the range presented. We all remember the famous Rama butter, which was the first sandwich margarine that came to the shelves of our stores from Europe. But still, there is a difference between these products for us, and such a product has not found application for our consumers.
What is the difference between margarine and butter
The main difference between butter and margarine is that they serve different purposes. Margarine has always been an essential ingredient in baking, but it can be easily replaced with regular butter. But spread margarine on a sandwich - and a different taste. So the main quality for the consumer, what distinguishes butter from margarine is the taste of these products.
What is the difference between butter and margarine in baking
The second main feature, how margarine differs from butter, is the variety of baking recipes in which it is used. This is especially true for loose shortcrust pastry which has an airy consistency. This effect can be achieved only with the help of high quality margarine, but it is better to add butter to the dough for pies and buns, where the dough is more elastic.
Many who are losing weight, who are worried, and whether carrot cake too high-calorie, replace butter with margarine in the recipe. This is another fact that distinguishes butter from margarine - if you replace it in baking, you can reduce its fat content.
What is the difference between butter and margarine in composition
So we come to the essence of the issue, how butter differs from margarine in principle. If you've tried spreading margarine on a sandwich, you probably remember this strange taste. It's all about the composition of the product, it has nothing to do.
Margarine was made from animal fats at the very beginning of the invention of this product and was a substitute for butter. To date, it contains palm or sunflower oil, water, emulsifiers and flavor enhancers, that is, nothing useful for nutrition, this product is exclusively for baking.
And butter is made from cream with the addition of cold water, after which whey and natural butter are separated. It is also fatty, but it is a healthy milk fat that contains a lot of vitamins and calcium. This is another point that distinguishes butter from margarine - composition and taste.
Also, it is oil that is used for frying, it gives the finished products a beautiful golden crust. When adding oil, remember that they remain juicy inside and crispy and golden on the outside.
Many people who save their own time make breakfast on hastily. What could be easier, faster and tastier than sandwiches with a delicate creamy spread and a piece of cheese? To prepare them, some housewives buy butter, while others buy a spread similar in taste to it, but more advantageous in price. There is another product that is often put in the same line with the mentioned names. It's about margarine. But how fair is such a comparison? In this article, we will look at the difference between spread and margarine.
Definitions
SpreadSpread- a combined substitute for butter, produced on the basis of animal and vegetable fats. It has a particularly soft and delicate texture. The product appeared on the shelves of Russian stores in the 90s of the last century and was originally called "soft butter". The novelty cost an order of magnitude cheaper than the usual counterpart, due to which it began to enjoy wide popularity among the population. With the onset of a deep agricultural crisis, the amount of raw materials for the manufacture of butter was significantly reduced. This served as an additional incentive not only for the mass distribution of spreads, but also for the creation of low-quality fakes of a scarce product. As a result, the butter substitute came to be seen as a cheap counterfeit, and that attitude continues to this day. By the way, the term "spread" comes from English verb to spread, which means "to spread". In English-speaking countries, this is the name for any product whose layer can be applied to bread.
Margarine Margarine- emulsion product, solid cooking oil, which is made on the basis of vegetable components. It is a surrogate or inferior substitute for butter. It is actively used in cooking: the baking and confectionery industry, as well as in the preparation of homemade pastries. Directly eaten is much less common. In most countries, including Russia, it is forbidden to write the word "butter" on margarine packaging. It is worth noting that the product was first created in 1860 by a French chemist on the orders of Napoleon III himself. The emperor promised a pleasant reward to anyone who came up with a substitute for butter, intended for consumption by soldiers and the lower strata of the population. The product was patented in 1971, and by the end of the decade it was distributed in the Old and New Worlds.
Comparison
Let's talk about the composition and production technology of the items in question. If butter is made on the basis of milk fat, then vegetable components are used in its substitutes. In the case of margarine, their amount can reach up to 100%. That is, the content of milk fat in this product is not regulated by anything. Another thing is a spread that is closer in composition to butter. It must contain at least 15% milk fat. The creamy-vegetable spread is rightfully considered the most natural.
We add that both products of interest to us are obtained from liquid and solid oils. The latter contain transisomers that pose a threat to human health. According to GOST, their spreads contain no more than 8%, while there are no such restrictions for margarine. Therefore, this base oil surrogate should be eaten only in processed form, using it in cooking. Otherwise, the level of cholesterol in the human body will rise, thereby provoking the development of vascular diseases. That is, another difference between the spread and margarine is that the first can be safely spread on bread. Many manufacturers use transesterification technology to fortify the product with positive acids such as Omega-6. This substance normalizes the activity of the cardiovascular system and lowers cholesterol levels.
The amount of total fat in the spread ranges from 39 to 95%. This product is much less caloric than butter. In addition, it is perfectly absorbed by the body and helps to improve metabolism. In the case of margarine, the amount of total fat is at least 20%. Concerning appearance products, the spread may be white or slightly yellowish. Margarine, on the other hand, has a richer color. Its palette ranges from light to bright yellow.
To summarize, what is the difference between spread and margarine.
Table
| Spread | Margarine |
| Must contain at least 15% milk fat | Percentage of milk fat content not established |
| Closer to butter in composition. | It is a solid cooking oil, very vaguely resembling butter. |
| Contains no more than 8% trans isomers | The number of transisomers can be an order of magnitude higher |
| Can be spread on bread | It is recommended to use only in processed form for cooking |
| The amount of total fat is from 39 to 95% | The amount of total fat is not less than 20% |
| Often, it contains positive acids that normalize the activity of the cardiovascular system and lower cholesterol levels. | Increases cholesterol levels, provokes the development of vascular diseases |
| Has a white or slightly yellowish tint | May be pale or bright yellow |