Margarine is a substitute for butter. Some brands are even coming out with spreads made from coconut and other oils. In the past, margarine was often made of hydrogenated oils and was rich in trans fatty acids. Margarine also has the added benefit of being cholesterol-free! Butter is also the better choice for frying. What is margarine? Originally invented in the 1860s as an inexpensive butter substitute, margarine is a trickier beast to cook with. Margarine is high in trans fatty acids. Nutritionally, margarine is primarily a source of calories. That email doesn't look right. The development of margarine and shortening products resulted from the invention of a successful method for converting low-melting unsaturated fatty acids and glycerides to higher-melting saturated products. A butter substitute made from a variety of different vegetable and other oils. These types of fats help reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat. Margarine is a processed food that is designed to taste and look similar to butter. Smart Balance offers a slightly different blend. By adding your email you agree to get updates about Spoon University Healthier. Margarine and spreads contain unsaturated fatty acids that are important for growth and later life These essential fatty acids cannot be produced by the body and so have to be obtained from food Rama is a vital energy source, highly fortified with 8 GoodStart Vitamins, making it a highly nutritious margarine and spread So it is important to always read labels carefully. Margarine of yester-year earned a less-than-stellar reputation due to its high trans fat content. Margarine – Margarine is typically 80% fat which comes from a vegetable source or is derived from milk fat. You're not alone. His manufacturing method was simplified in the United States into a process in which the melted fat blend was churned with milk and salt, chilled to solidify the mixture, kneaded to a plastic consistency, and packaged, all by means of the standard butter-working equipment of the time. While some people prefer cookies that are thin and crispy, others like them soft and chewy, while still others prefer a combination of the two. It has since changed after scientists determined trans fat to be detrimental to heart heart. But the butter-versus-margarine debate is a slippery subject. Since margarine originates from vegetable sources, it usually contains unsaturated fats , which help … Margarine is a substitute for butter made from vegetable oil. Some margarines have unhealthy trans fats, while others have confusing health claims. It’s flavored to taste like butter (did you know there was a time when coloring margarine to match butter was outlawed in some states? The disadvantage of true margarine is the trans fat level. It should be noted that this is not the margarine your parents grew up with. For decades, margarine was considered a far healthier choice than butter, since it’s much lower in artery-clogging saturated fats. Articles from Britannica Encyclopedias for elementary and high school students. From the standpoint of heart disease, butter remains on the list of foods to use sparingly mostly because it is high in saturated fat. It was developed at the request of an Emperor who wanted something cheap for his poor subjects and his armies. Now that you know what margarine is made out of, you can decide which oil, spread, or butter works best for you and all of your cooking and baking needs. Margarine without trans fat is considered healthier than butter because this type of margarine is low in saturated fat, high in unsaturated fat and devoid of artery-clogging trans fat. 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