Margarine vs Butter. Difference.

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First of all, let’s take a closer look at Butter.

Butter is a dairy product made by separating fat from milk, stirring it, and then coagulating it.

Butter is made of fat from milk, and the composition ratio is 80 to 82% of milk fat and contains 14 to 17% of water content.

Butter is made by separating the fat layer of milk and hardening it naturally. That’s why it has the rich flavor of milk, so you can feel the flavor of savory milk cream when used for cooking or baking. Since hydrogen is not added artificially to harden oil, such as margarine or shortening, it is recommended to avoid excessive intake because it is relatively less concerned about trans fats, but butter is also made up of saturated fatty acids.

Then, how was margarine made?

Fatty foods made from natural butter.

Margarine is a substitute butter used instead of natural butter and is made by mixing various raw materials such as animal and vegetable fats. When made of vegetable oil, hydrogen is injected to harden the liquid oil, when the unsaturated oil is saturated and hardens, which is margarine or shortening.

At first glance, you may think that vegetable oil is better than animal oil, but if you consume it without processing, you can’t say that vegetable oil rich in unsaturated fat is bad, but the problem is that trans fats are made in the process of injecting hydrogen at high pressure.

In addition, some artificial pigments and spices are added to margarine to realize a taste and flavor similar to butter, and these will not be good for our body, right? Margarine may have the advantage of being inexpensive, but it is difficult to follow butter in terms of taste and aroma, and if you think of health, it is better to use butter than margarine or shortening.

Also, when choosing butter, it is better to purchase a 100% U-cream product marked with butter rather than processed butter. In the case of processed butter, it is also not free from trans fats because it is made by mixing some vegetable fats in milk fat. In the case of processed butter, vegetable fat is mixed to lower the production cost, which may have the advantage of being cheaper than 100% butter of milk cream, but it should also be remembered that various additives, including emulsifiers, are mixed. In fact, when you buy butter at a large mart, the price difference between processed butter and U-cream 100% butter is not a few thousand won. However, the raw material of processed butter contains a lot of vegetable maintenance such as cheap palm oil, so considering the so-called cost-effectiveness, it cannot be said to have a great price advantage. For this reason, I don’t use processed butter.