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| | Margarine - Wikipedia, the free encyclopedia |
 | | Margarines high in mono- or poly-unsaturated fats, which are made from safflower, sunflower, soybean, cottonseed, or olive oil, and which are said to be healthier than butter or other types of margarine. | | | Modern margarine can be made from any of a wide variety of animal or vegetable fats, and is often mixed with skimmed milk, salt, and emulsifiers. | | | Margarine is an ingredient in the preparation of many other foods. |
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http://en.wikipedia.org/wiki/Margerine
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| | C&EN: WHAT'S THAT STUFF? MARGARINE |
| | From its inception, margarine was an attempt to mimic the taste and texture of butter. | | | By law, regular stick margarine must be 80% fat and 20% water or milk (with added vitamin A). | | | Some are even mixtures of butter and margarine. |
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http://pubs.acs.org/cen/whatstuff/stuff/8233margarine.html
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| | Margarine & Spreads - assignments |
| | Since margarine melts gradually as its temperature is raised, it can be used in gingerbread recipes and once melted, added to whisked sponge mixtures to make a Genoese sponge. | | | Margarines form part of the food commodities known as yellow fats which may also include butter and the more recently introduced low fat and reduced fat spreads. | | | Margarine is very useful in cookery for providing colour, flavour and texture. |
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http://www.margarine.org.uk/pg_app3.htm
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| | Butter : Margarine |
| | Margarine overtook butter in popularity in the mid 20th century. | | | Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation. | | | Margarine, once far cheaper than butter, is still marginally so, and contains none of the cholesterol and less of the saturated fats that have been implicated in heart disease. |
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http://webexhibits.org/butter/margarine.html
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| | Ingredient: margarine - Gastronomique.org |
| | Margarine was first invented to replace butter in cooking and baking. | | | Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins. | | | Potatoes, mashed, prepared from flakes, without milk, whole milk and margarine |
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http://www.gastronomique.org:8080/term?i=margarine
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| | Hormel Foods - Glossary - Margarine |
| | Reduced fat margarine has as much as 65% less fat than regular margarine making it a healthier alternative, however because of the high water content, it is not as suitable for some baked goods as regular margarine and it isn't as useful for sautéing or frying. | | | Margarine can be used in almost any recipe requiring butter. | | | Margarine is much more spreadable than butter when used directly from the refrigerator so it is much easier to use on soft breads and rolls. |
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http://www.hormel.com/kitchen/glossary.asp?id=33451&catitemid=
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| | margarine Definition in the Food Dictionary at Epicurious.com |
| | Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. | | | The first ingredient listed on reduced-fat margarine labels is water , which means they can't be substituted for regular margarine for baking and frying, and which also means they can make toast soggy. | | | Soft margarine is made with all vegetable oils (no animal fats) and remains soft and spreadable when cold. |
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http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3416
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| | History of Soy Oil Margarine |
| | In the Scandinavian countries and the Netherlands, 68% of the fats were consumed as margarine and 23% as butter, with only 3% as salad and cooking oils (Lesieur 1976). | | | In 1931 a Dutch law was passed requiring the addition of butter to margarine, to assist butter producers. | | | Margarine is a butter-like product that typically contains 80% refined vegetable oils blended and emulsified with approximately 20% milk (whole, skim, or soy), and usually fortified with vitamin A. It is widely used both as a spread and as a cooking fat. |
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http://www.thesoydailyclub.com/SFC/MSPproducts521.asp
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| | Margarine is Deadly, Butter is Better? - BreakTheChain.org |
| | While butter and Margarine have similar caloric values, butter is made from milk fat and is generally is much higher than margarine in saturated fat, which is also known to be detrimental to heart health. | | | Rather, margarine is made from vegetable oils (corn, canola, olive, etc.), which are less susceptible to bacteria and fungi than dairy fats. | | | Margarine, on the other hand, is cholesterol free, lower in saturated fats and is increasingly becoming available in trans-fat free varieties. |
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http://www.breakthechain.org/exclusives/margarine.html
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| | Cooking With Margarine |
| | Margarine works wonderfully in most recipes in place of butter, as long as you use the right margarine product. | | | In a sauté pan in two batches, brown sausages in two tablespoons margarine. | | | Bring broth, milk, and margarine to a boil in medium saucepan. |
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http://www.cookingwithmargarine.com/recipes.html
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| | National Association of Margarine Manufacturers (NAMM) - Fun Facts and Figures |
| | Although it has been around for over a century, margarine was not always the preferred tablespread in the U.S. In 1930, per capita consumption of margarine was only 2.6 pounds (vs. 17.6 pounds of butter). | | | Margarine was created by a Frenchman from Provence, France -- Hippolyte Mège-Mouriez -- in response to an offer by the Emperor Louis Napoleon III for the production of a satisfactory substitute for butter. | | | Today, per capita consumption of margarine in the U.S. is 8.3 pounds (including vegetable oil spreads) whereas butter consumption is down to about 4.2 pounds. |
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http://www.margarine.org/historyofmargarine.html
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| | Mrs. Cubbison's Stuffin', Dressings and Croutons |
| | Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. | | | Combine dressing with melted butter or margarine, celery, and onion. | | | Combine dressing with butter or margarine and vegetables. |
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http://www.mrscubbisons.com/recipes/dresreci.htm
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| | Butter vs Margarine |
| | Butter is made from the fat portion of cow´s milk, by agitating the milk fat in a churn until coagulation (solidification) occurs. | | | Yes, butter does contain less trans fat than margarines, but when the total of trans and saturated fat is compared, traditional vegetable margarines come out ahead of butter. | | | Different Types of Fat in Butter and Margarines (grams/serving) |
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http://www.medicinalfoodnews.com/vol04/issue3/butter.htm
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| | Butter vs. margarine: Which is better for your heart? - MayoClinic.com |
| | Margarine is also higher in "good" fats — polyunsaturated and monounsaturated — than butter is. Polyunsaturated fat helps reduce low-density lipoprotein (LDL) cholesterol, or "bad" cholesterol. | | | Margarine usually tops butter when it comes to heart health. | | | Margarines are made from vegetable oils, so they contain no cholesterol. |
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http://www.mayoclinic.com/health/butter-vs-margarine/AN00835
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| | margarine on Encyclopedia.com |
| | Margarine is similar in composition to butter, yields practically the same number of calories, and is easily digestible. | | | It is commonly fortified with vitamin A and vitamin D. In the 1960s a new type of margarine was developed made of polyunsaturated fats (see cholesterol). | | | After a long period of being out of style in favor of margarine, butter is coming back into popularity with home cooks. |
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http://www.encyclopedia.com/html/m1/margarin.asp
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| | The Margarine Hoax -- trans fat and your health |
| | Margarine is made by adding hydrogen atoms to the fat molecules to make them more saturated, raising the melting point of the fat so it remains a solid at room temperature, i.e., the margarine won't run all over the table. | | | Because the fats in margarine are partially hydrogenated (i.e., not fully saturated), the manufacturers can claim it is "polyunsaturated" and market it to us as a healthy food. | | | Most peanut butter brands contain sugar or corn syrup that stresses the pancreas and is easily converted to fat by the body. |
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http://drcranton.com/nutrition/margarin.htm
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| | Cooking Ingredients Glossary: Margarine |
| | Margarine is a vegetable fat processed to resemble the taste, texture, and appearance of butter. | | | Although lacking the full, rich flavor of butter, margarine is used as a substitute by those who wish to limit animal fats in their diet. |
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http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Margarine
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| | Coloring Cudahy Margarine |
| | Once she took the margarine home, the housewife plunked the contents from the margarine box into a mixing bowl, added yellow food coloring, and stirred it together. | | | The bitter rivals I'm referring to are butter and margarine. | | | Sharing the bag with the margarine was a small orange berry containing the food coloring. |
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http://www.old-time.com/commercials/delrich_margarine.html
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| | CNN - Margarine matters: Research shows low-trans fat spreads may be best - November 10, 1998 |
| | Despite improvements in margarine, doctors say the best way to keep cholesterol in check is still to use as little margarine, butter or other fats as possible. | | | A study presented this week at the American Heart Association's conference in Dallas found a diet that uses low-trans or trans-free margarine, usually sold in tubs or liquid form, is a heart-healthy butter alternative. | | | Walter Willet of Harvard University said trans fat is worse for the heart than saturated fats, but advised choosing margarine low in trans fat rather than butter. |
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http://www.cnn.com/HEALTH/9811/10/butter.vs.margarine
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| | Alicia's Country Kitchen - Candy Recipes |
| | Bring to a boil margarine, butter and sugar. | | | Microwave butter or margarine in 2 quart micro-proof on high (full power) for 1 to 1 1/2 minutes or until melted. | | | Combine sugar, milk, butter and salt, boil 7 minutes. |
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http://www.aliciasrecipes.com/candy_recipes.htm
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| | Margarine Madness! |
| | As for vitamin D, the only place you can get that is from the sun or a multivitamin, milk, fatty fish or fortified foods such as a breakfast cereal. | | | Due to polyunsaturated fat, some of the better-for-you margarine should lower your cholesterol more than low-fat or fat free ones but you may pay a price for that benefit because each tablespoon of a full-fat margarine has about 100 calories. | | | As a result, there are now dozens of margarine's, many called "spreads", which technically means they contain less than 80-percent oil and are low in artery-clogging fats. |
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http://www.fitnessandfreebies.com/food/margarine.html
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| | Cholesterol & Saturated Fat - Ask the Dietitian |
| | Look at the ingredients of the margarine you are using. | | | Is it that important I use margarine because I don't use much butter at all on my food. | | | However, look for a margarine with a liquid oil as the first ingredient on the food label. |
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http://www.dietitian.com/choleste.html
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| | Margarine vs Butter: Soft margarine better for heart health |
| | Eleven recent studies that directly evaluated the health effects of margarine versus butter have all confirmed that soft margarine is healthier. | | | Research continues to clearly show that soft margarines are the best choice compared to butter of when it comes to heart health. | | | When it comes to the margarine versus butter debate, margarine is definitely the winner. |
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http://www.choosemargarine.com
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| | CNN Food Central - Softer margarine helps reduce cholesterol, study says - June 23, 1999 |
| | All spreads produced lower levels of HDL and LDL than butter, but stick margarine lowered HDL so much that it was less healthy than butter, according to the study. | | | Subjects were given either soybean oil, semiliquid margarine, soft margarine, shortening, stick margarine or butter. | | | Researchers at Tufts University in Boston found that semiliquid margarine lowers cholesterol levels better than soft or stick margarines, and stick margarine is worse than butter for cholesterol level reduction. |
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http://www.cnn.com/FOOD/news/9906/23/soft.hard.margarine
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| | NBC 17 - Health Watch - Butter Or Margarine? |
| | From a fat and calorie standpoint, butter and margarine are the same with about 35 calories and 4 grams of fat per teaspoon. | | | Reduced-fat margarine is available, too, but is not suitable for some recipes. | | | Whether you prefer the taste of butter or margarine, enjoy in small portions. |
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http://www.nbc17.com/health/4949902/detail.html
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| | PORecipes2 |
| | Beat eggs with salt, sugar, margarine and cinnamon. | | | Brush cut surfaces with melted margarine and sprinkle with salt and cinnamon. | | | In a large bowl, combine sugar, raisins, pineapple, finely chopped almonds, chopped apples, vanilla and cinnamon. |
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http://www.twingroves.district96.k12.il.us/Passover/PORecipes2.html
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| | Butter Versus Margarine |
| | The vitamin content of butter varies seasonally, depending on the diet of the animals from which it is derived. | | | However, a small amount of butter (1 teaspoon daily) may be eaten by slow oxidizers. | | | The ads and the packaging for margarine are often deceptive. |
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http://www.drlwilson.com/Articles/butter.htm
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| | Butter vs. Margarine |
| | The controversy with margarine lies with its level of trans fat, largely a man-made fat. | | | While no standard intakes of trans fat have been set, one tablespoon of stick margarine packs a whopping 3 grams of trans fat and 2 grams saturated fat. | | | But a little margarine “know-how” will help you reduce the amount of trans fat you eat. |
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http://www.clevelandclinic.org/heartcenter/pub/guide/prevention/askdietician/margarine.htm
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| | Cakes |
| | Beat in the soya milk, vanilla essence and melted margarine. | | | Add the margarine mixture to the dry ingredients and mix well. | | | Cream together the margarine and the sugar, then add the apple purée to make a thick mixture. |
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http://www.vegansociety.com/html/food/recipes/cakes.php
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| | Healing Fats |
| | Margarine is one of the worst foods you can eat. | | | No margarine (margarine is made from hydrogenated fats, and refined oils, that why it is hard). | | | The most dangerous fats are typically found in margarine, shortenings, and heated oils. |
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http://www.healingdaily.com/detoxification-diet/healing-fats.htm
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| | CBC News Indepth: Food |
| | The Newfoundland Butter Company was established in 1925 and, despite the name, produced margarine exclusively. | | | Until then, it was technically illegal for companies to make or sell margarine that was coloured yellow, making it look suspiciously like butter. | | | Unilever had been producing margarine in Europe since 1878, when it was originally made from whale oil. |
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http://www.cbc.ca/news/background/food/margarine.html
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| | July 15 - Margarine, St. Swithin's Day |
| | It seems that by 1877 margarine was spreading into the butter market and the dairy industry responded by introducing protective legislation in various states. | | | Today's consumer may not be aware of the fact that pink milk is milk from a cow with mastitis, but yesterday's consumer would have known that. | | | The market for pink margarine would have been as small as the market for "E Coli-Free Ground Beef" or "Worm-Free Blueberries." |
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http://www.goatview.com/july15margarinepart1.htm
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| | FDA/CFSAN - Trans Fat Now Listed with Saturated Fat and Cholesterol on the Nutrition Facts Label |
| | Vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. | | | Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter. | | | Trans fat can often be found in processed foods made with partially hydrogenated vegetable oils such as vegetable shortenings, some margarines (especially margarines that are harder), crackers, candies, cookies, snack foods, fried foods, and baked goods. |
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http://www.cfsan.fda.gov/~dms/transfat.html
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| | July 16 - Margarine and Math |
| | Average annual per capita consumption of margarine in the US was 9.2 lbs (vs. 4.5 lbs of butter). | | | In keeping with this sort of thing, I have calculated how much margarine it would take to coat a basketball with a one inch layer, given that the basketball is 30" in circumference--just over 14 pounds...about 14.1676 pounds to be more precise. | | | Lower oil content margarine products are labeled "spreads," or low-fat, reduced-fat, etc., margarine. |
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http://www.goatview.com/july16margarinepart2.html
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| | Margarine - Margarine, margarin, hydrogenated fats |
| | Margarine vs. Butter: The Trans Fat Debate - COLORADO STATE | | | Trans fats are in the limelight, and Consumers may be confused about the best recommendations for fat intake and heart disease once again. | | | Is butter better or worse for us than margarine? |
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http://netweblist.com/nws/margarine.html
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| | Margarine: statistic |
| | According to IMACE information, the per capita consumption of margarine and fat spreads in the EU is 5,02 kg, down from 5,18 kg in 1999, 5,45 kg in 1998, 6,16 kg in 1993. | | | In 2003, according to the information of IMACE Member Associations, the total of margarine and fat spreads production in the EU amounted to 2.480.363 MT. The five biggest producing countries are Germany (481.121 MT), United Kingdom (409.200 MT), Poland (296.058 MT), the Netherlands (289.317 MT) and Belgium (267.701 MT). | | | Comparison between the production of margarine and butter in the EU-15 |
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http://www.imace.org/margarine/stat.htm
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| | Health fads from hell: margarine, canola oil, soy foods, green/black tea - RMHI |
| | The public, with the assistance of the dairy industry, initially resisted substituting margarine for butter, and laws and taxes on margarine placed economic handicaps on its sales. | | | When the effects of pure animal fats were distinguished from the effects of hydrogenated oils and poor quality vegetable oils, almost all the negative health effects were attributed to the latter. | | | I have several friends who were born in Europe and have a love of good food; all of these people tell me they can't stand the taste of margarine. |
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http://www.rmhiherbal.org/review/2000-4.html
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| | Debate Continues Over Margarine Versus Butter |
| | Dear Reader: For people on low-cholesterol diets, margarine is superior to butter. | | | Remember to use the softest brand available, because the harder the margarine at room temperature, the more saturated fat it contains. | | | If you wish to reduce your total dietary fat (not just cholesterol), you'll have to go easy on the margarine and other oils in your food. |
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http://www.ediets.com/news/article.cfm/cmi_1103722/cid_7
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| | Hydrogenation and Margarine |
| | Of course, vegetable oil is too soft for margarine or shortening because it is liquid. | | | But unfortunately, Stearic Acid is just too hard a fat to be made into margarine or shortening. | | | Fats that Heal and Fats that Kill pg. |
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http://waltonfeed.com/omega/hydro.html
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| | Benecol: Cholesterol-Fighting Margarine |
| | Most margarines are lower in saturated fat than butter, but they do not directly lower the blood fats associated with heart disease. | | | Which is better for you, margarine or butter? | | | In Finland, the margarine is classified as a "functional food." The United States has no such a classification. |
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http://www.ext.colostate.edu/pubs/columnnn/nn990324.html
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| | Margarine |
| | The stability of the mixture is improved in using mainly lecithin (a mixture of phosphatidylcholines) and/or monoglycerides as emulsifiers. | | | Originally, fats for margarine production were of animal origin, but now they are mainly of vegetal origin. | | | The texture of margarine can be determined by hydrogenation or interesterification of the fatty material. |
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http://www.cyberlipid.org/glycer/glyc0074.htm
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| | Canoleo Margarine |
| | It's an all-purpose margarine ideal for spreading, cooking, sautéing and baking. | | | Every year for the past five years, Canoleo® Premium has grown by over 20% as more natural food consumers discover that when taste and health matter, it has to be Canoleo® 100% Canola Margarine Premium. | | | Canoleo® 100% Canola Margarine Premium, introduced in 1994, is the first margarine made from 100% Canola Oil. |
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http://www.sbamerica.com/Canoleo/canoleo.htm
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| | Cooking and Baking with Margarine |
| | With heart-health research demonstrating that margarine products are a significantly healthier choice than butter, why not use margarines (including vegetable oil spreads) for a topping and spread as well as for all of your cooking and baking needs? | | | This site contains a wealth of information on: the research that confirms margarine is the best choice, as well as healthier recipes and guidelines for using margarine products in all areas of the kitchen. | | | Margarine is clearly the healthier Spread this Spring - and all year long! |
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http://www.cookingwithmargarine.com
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| | Is New Improved Margarine Good for You? |
| | Drink green tea regularly and eat garlic, hot red pepper (chile) and shiitake mushrooms frequently. | | | There's not enough palm oil in Smart Balance to raise cholesterol levels, but it is a saturated fat nonetheless. | | | While Smart Balance may be better than most margarine - if you adhere to the specified "balance" of fats in the rest of your diet - my views about margarine remain unchanged. |
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http://www.drweil.com/u/QA/QA46643
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| | Kitchen Dictionary: Margarine |
| | A butter substitute made from a variety of different vegetable and other oils. | | | Organize your recipes online Recipezaar Premium only $24.95 — Take the Tour | | | The process of hydrogenation (used to make the margarine hard and spreadable) causes the margarine to produce trans-fatty acids in the body. |
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http://www.recipezaar.com/library/getentry.zsp?id=421
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| | CBC News: Keep the lid on yellow margarine: Supreme Court |
| | Former Quebec premier Robert Bourassa passed the law in 1987, saying it protected the dairy industry and ensured consumers would not confuse margarine with butter. | | | Last Updated Fri, 18 Mar 2005 11:04:03 EST | | | OTTAWA - Quebecers will continue to eat white margarine after the Supreme Court rejected Unilever's argument it should be allowed to sell yellow margarine in the province. |
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http://cbc.ca/story/canada/national/2005/03/18/quebec-margarine050318.html
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| | Telkmann Consulting - Margarine, Streichfett + Shortening Industrie u. Rezepturoptimierung Lebensmittelindustrie |
| | Consulting; Margarine; Recipe Optimisation; Food; Quality Assurance; Quality Control; Meat; Cocoabutter Substitutes; Edible Fat; Shortening; Kombinator; Perfector; Chocolate; Confectionery; Sausages; Production; Technology; | | | Recipe Optimisation; Food; Quality Control; Quality Assurance; Ingredients; Additives; Raw Materials; Quality; Cost Optimisation; Margarine; Meat; Sausages; Chocolate; Confectionery; Cocoabutter Substitutes; | | | Beratung; Rezepturoptimierung; Margarine; Qualitätskontrolle; Qualitätssicherung; Shortening; Solid Fat Content SFC; Transfettsäuren; Umesterung; Rohstoffe; |
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http://www.telkmann.de
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| | Chevreul |
| | Of a new substance, called margarine, obtained from the soap made from the fat of pork and potash | | | we shall be compelled to rank margarine among the [acids]; since it reddens turnsole, takes up potash from the carbonic acid, and since its combinations with this base have the greatest analogy with the salts. | | | The fatty substance, separated from the salifiable bases, was dissolved in boiling alcohol: on cooling, it was obtained crystallized and very pure, and in this state it was examined. |
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http://web.lemoyne.edu/~giunta/chevreul.html
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