Margarine

Margarine – the cheap substitute of natural butter similar to it on chemical composition, a consistence, a smell and taste.

Margarine was created in France by the chemist Ippolit Mezh-Murye.

Production and structure of margarine

Now make sandwich-type bar and sandwich-type soft margarine, margarine of the improved quality and table margarine. Among consumers sandwich-type margarine of poorly yellow color is most popular.

In production of this foodstuff use auxiliary and main raw materials. As the main raw materials use a fatty basis. Quality of a ready-made product in many respects depends on physical and chemical indicators and rheological characteristics of a basis.

Hardness, temperature of melting and concentration of a solid phase – the most important indicators of properties of margarine. Accumulation of monoacid raznoplavky glycerides gives to this product softness, and high-melting – the increased hardness.

As a fatty basis of margarine most often use various refined sunflower oil without taste and a smell. In the USA as the main raw materials for production of this product serves soy oil, and in Western Europe – rape.

By production of low-calorie margarine widely use palm, coconut and palm vegetable oils. When using these oils this product turns out more plastic. Germany adds to separate grades of margarine pork fat (smalets).

Bar firm margarine for 80% consists of a salomas and for 20% - of liquid fat (most often vegetable oil). Bulk margarine for 40-50% consists of liquid fat.

Milk, butter, salt, sugar, preservatives, emulsifiers, aromatic and flavoring additives (vanillin, cocoa powder, coffee extract) usually are a part of margarine as auxiliary components. Auxiliary components create a water and milk basis of a product.

Salt as a part of margarine impacts it saltish relish, and also reduces spraying at its use for frying of products.

In addition to milk margarine, make now margarine as a part of which there is no milk. However add skvashenny cream, sodium caseinate to some types of such product.

As preservatives by production of margarine in our country it is authorized to use sorbic, lemon and benzoic acids. Holland and Denmark use sorbic acid and sorbate of potassium. Great Britain and the USA use both sorbic and benzoic acid, and their sodium and potassium salts. Enter milk and lemon acids into a water basis of a product for increase in microbiological firmness. Citric acid has synergy effect on preservatives and oxidizers.

For increase in resistance of solid fats to oxidation in structure of margarine include oxidizers – butyl hydroxyanisol and buthylhydroxytoluene in concentration of 0,02%. Usually they are added to mixes with tocopherol, lecithin and citric acid.

Emulsifiers promote moisture deduction, and also have the anti-spraying properties and provide firmness of this product at storage.

Now make margarine chocolate (brown), pink, yellow and other flowers.

Nutrition value and caloric content of margarine

On caloric content margarine not much more concedes to butter. Caloric content of margarine is equal to 745 kcal on 100 g.

Hundred grams of this product contain 16,5 g of water, 0,5 g of ashes, 3 mg of sincaline, 25 mg of vitamin E, 0,03 mg of B2 vitamin, 0,02 mg of vitamin A, 400 mkg of RR vitamin.

Besides, 7 mkg of phosphorus, 10 mkg of potassium, 187 mg of sodium, 1 mg of magnesium and 11 mg of calcium are a part of margarine.

All useful substances are added to this product artificially.

Advantage of margarine

Energy value of margarine is higher, than at cow oil therefore this product is considered a good source of fats. Besides, it contains a number of microelements and vitamins.

The advantage of margarine consists in its plant origin. For this reason it does not contain cholesterol. Though sometimes add fats of animal origin for improvement of its tastes to structure of this product.

The advantage of margarine directly depends on quality of raw materials from which it is made.

Harm of margarine

In scientific community and the press the question of harm of margarine is quite often discussed.

Trans-isomers of fatty acids (TIZhK) and the remains of various chemicals are a part of a product. For this reason margarine can do considerable harm to the adult, and also a children's organism.

Digestive enzymes of the person cannot process the artificial components which are a part of margarine. For this reason the regular use of TIZhK even in small amounts leads to disbolism, to decrease in immunity, and also increases risk of development of a diabetes mellitus, cardiovascular and oncological diseases. Besides, trans-fats worsen quality of breast milk and lead to the birth of babies with an insufficient weight.

At men the regular and long use of margarine leads to sperm deterioration, and also reduces production of testosterone and increases risk of development of infertility.

Storage conditions

Margarine should be stored in the refrigerator at a temperature from 0 to 4 °C – one and a half months, at a temperature from-10 to -20 °C – about two months. The product period of storage also depends on a type of its packaging.