Margarine
Margarines are the direct nondairy equivalent of butter in that they are water-in-oil emulsions containing between 80 and 90% total fat.
Margarines are the direct nondairy equivalent of butter in that they are water-in-oil emulsions containing between 80 and 90% total fat.From: Developing Food Products for Consumers with Specific Dietary Needs, 2016
What is butter and margarine used for?
People commonly use butter in cooking, baking, and as a spread. Margarine is a substitute for butter. Manufacturers make margarine from plant-based oils, such as canola oil, palm fruit oil, and soybean oil. Although butter and margarine have different components, both can contain large amounts of different fats
Margarine vs butter
The most important difference between the two is that butter is derived from dairy and is rich in saturated fats, whereas margarine is made from plant oils. ... If the margarine contains partially hydrogenated oils, it will contain trans fat, even if the label claims that it has 0 g.
Explanation:
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