What is margarine? Production and composition of margarine "Khozyayushka"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Every housewife wants the dishes on the table to be tasty and he althy. However, not in every case tasty can be useful. At the moment, there is a huge variety of products on store shelves. But in order to eat right and not harm your body, you need to know how the product is made and what it consists of.

Very often, when making pastries at home, they use hostess margarine, the composition of which we do not always read on the package. Is eating it good or bad? This is what we will try to figure out.

What is margarine?

Margarine is a high-quality fat product, which includes animal fats and vegetable oils, plus various additives and dyes. There are two types of margarine: milk margarine, to which emulsified milk is added (it is also part of the Hostess margarine) and culinary, which does not contain milk. They are produced in different ways:

• Milkycool well until the fat is in a crystalline state. Then it is mechanically processed.
• Cooking margarine is a mixture of animal and vegetable fats that undergo crystallization. It is designed specifically for cooking and is often used in industry, in the bakery and in the manufacture of various confectionery products.

These two species are also subdivided into several varieties, where the composition may vary slightly.

How is it prepared?

At the moment, there are two ways to manufacture the described product: batch and continuous. In turn, they themselves consist of several stages or stages.

First you need to prepare raw materials (and these are edible fats, vegetable oil, etc.), then mix them with milk and emulsify at 32-34 °C. After that, the mass is cooled to 3 °C, crystallized and mechanically processed. The products are then packaged, wrapped and stacked.

Another method of preparing margarine is the strong cooling of an emulsion that has previously been homogenized in a cylindrical closed apparatus.

What is margarine made of?

The main components of this product are vegetable and natural oils. It can be peanut, palm, soybean, rapeseed, cottonseed or sunflower oil, beef or lard. Also, water, food coloring, antioxidants, s alt, preservatives, flavorings must be added there.

How can you tell butter from margarine?

Outwardly they may be very similar, but their cost is strikingly different. Of course, butter will be much more expensive than margarine. Let's see why.

Margarine "Khozyayushka" and others include many different cheap animal and vegetable fats, but butter is made only from full-fat milk or cream, which contains exclusively saturated he althy fats. Also, flavors and dyes are not added to the oil, and its shade is usually white or light yellow. Margarine has a more intense color than butter. In general, margarine was created by one of the famous French chemists Hippolyte Mezh-Mourier just as a substitute for butter.

How do you know which product you bought in the store? Let's try some experiments.

1. Leave the pack open for a while at room temperature. If after a while you notice water droplets on the surface, then you bought margarine.
2. Also test with warm water. Place a piece of the product in heated water. If it dissolves evenly, then it's butter, and if it separates, it's margarine.

How to choose a quality margarine?

Very often it is used at home for baking, as few can afford to buy expensive butter. But you need to know that margarine is also different: high-quality and not very good.

First, you need to give preference to a product that is not wrapped inparchment, but in foil, since the shelf life in it will be longer and the margarine will not be exposed to light. Be sure to pay attention to the composition that is written on the package. It should also indicate expiration dates, certificates, manufacturer's name and GOST number. For baking, it is better to take margarine, the fat content of which will be above 60%. As part of the margarine "Hostess", for example, all the ingredients are prescribed, and its fat content is 65%.

Harm or benefit?

Although margarine is very common in cooking, it is added to a large number of different snacks and dishes. But not everyone knows that it has a not very positive effect on the body. What is its harm?

The fact is that in the manufacture of margarine under the influence of high temperatures, the structure of fatty acids changes and can be destroyed. In addition, it uses cheap raw materials, which are produced from refined petroleum products. And if you often eat margarine, your metabolism may worsen, which will lead to obesity, malfunctions of the body, decreased immunity, and an increased risk of developing cancer. And only two years after the last use of margarine in food, the body will be completely cleansed of harmful substances.

Margarine "Khozyayushka" creamy Nizhny Novgorod

Let's consider the composition of margarine using a specific example.

Margarine "Khozyayushka" is wrapped in foil, which already gives it an advantage over other manufacturers. On thethe package contains the number of GOST R 52178-2003, the manufacturer (JSC "Nizhny Novgorod MZhK") and the shelf life is 9 months at T from +1 °C to +6 °C. The barcode of the hostess margarine is clearly printed. Its fat content is 65%, which also indicates the good quality of the product.

What is included? Vegetable deodorized oils (including hydrogenated), s alt, water, "butter" flavor identical to natural, potassium sorbate (preservative), citric acid, dyes. The manufacturer of margarine "Khozyayushka" says that this is a product with the addition of butter, but, as we can see, this is just a flavoring. Despite this, in terms of other characteristics, the product is very good, and you can safely use it for cooking.