Ingredient

Traditional margarine

The Classic Butter Alternative

Traditional margarine is a plant-based spread made from vegetable oils, water, and emulsifiers. It has a smooth and creamy texture, similar to butter, and a mild, slightly salty flavor. Traditional margarine is commonly used as a substitute for butter in baking, cooking, and spreading on bread or toast.

Isolated purified ingredients (including mineral or synthetic)› Animal and vegetable fats and oils and primary derivatives thereof› Fat emulsions and blended fats› Margarines and similar

Smooth, creamy, mild, slightly salty.

Origins and history

The concept of margarine dates back to the 19th century when it was developed as a cheaper alternative to butter. It gained popularity during World War II when butter was scarce. Over the years, traditional margarine has evolved to cater to different dietary preferences, with options available for vegan, lactose-free, and cholesterol-free diets.

Nutritional information

Traditional margarine is lower in saturated fat compared to butter and contains no cholesterol. It is often fortified with vitamins A and D. However, it is important to note that traditional margarine may contain trans fats, so it is advisable to check the label for the presence of hydrogenated oils.

Allergens

May contain soy or other allergens depending on the brand and formulation.

How to select

When selecting traditional margarine, look for options that are made from high-quality vegetable oils and do not contain hydrogenated or partially hydrogenated oils. Opt for brands that are free from artificial additives and preservatives.

Storage recommendations

To maintain freshness, traditional margarine should be stored in the refrigerator. It is important to keep it tightly sealed to prevent absorption of odors from other foods. Avoid exposing it to direct sunlight or high temperatures, as it can cause the margarine to melt or spoil.

How to produce

Traditional margarine is produced by blending vegetable oils with water and emulsifiers to create a smooth and spreadable consistency. The process may vary depending on the manufacturer, but it generally involves mixing, chilling, and packaging the margarine.

Preparation tips

Traditional margarine can be used as a substitute for butter in baking, cooking, and spreading. It is commonly used in cakes, cookies, pastries, and as a spread on bread, toast, or pancakes. It can also be used for sautéing and frying.

Substitutions

Butter, vegan butter substitutes

Culinary uses

Traditional margarine is commonly used in baking, cooking, and spreading. It is a versatile ingredient that can be incorporated into a wide range of recipes.