Once this product has created a real sensation in the grocery market. He became a real salvation for people who endured all the misfortunes of wartime. The acute shortage of food forced to settle for cheap substitutes for elite products. But, despite its value, margarine practically did not lose to butter in taste. Therefore, even having said goodbye to deprivations, the housewives left this product as an ingredient in delicious home-made baking and other dishes. To date, manufacturers have greatly changed the composition of this product, and not for the better.  From here and numerous myths about the danger of seemingly such a harmless product. And where is the truth? With this we will try to figure out the benefits or harm of margarine can be expected by the buyer.

The composition of margarine

A person far from the food industry is unlikely to be able to accurately answer what is contained in a pack with beautiful packaging. According to the standards, margarine is a water-fat emulsion with the addition of auxiliary components. Surprises from manufacturers begin immediately with the basis of the product, and the same excipients in most cases represent a complete mystery to the final buyer.

Margarine is made from a fatty basis - these are oils that do not have any aromatic and taste qualities. In the States, for example, soybean oil is used for making. At the same time, in the open spaces of Western Europe they actively practice production based on rapeseed oil. German manufacturers add lard to some varieties (known to us as lard oil). Low-calorie product is made from palm and coconut oil.

Auxiliary ingredients:

• milk, sour cream or casein sodium as a substitute;
• butter;
• sugar;
• salt to improve taste and prevent splashing during frying;
• preservatives (citric, sorbic, or benzoic acid);
• emulsifiers to increase the shelf life of the finished product;
• oxidizing agents (usually administered together with tocopherol or lecithin);
• in individual varieties may contain flavoring and aromatic additives (coffee and chocolate extract, vanilla).

Using refined products for production is nothing more than a myth. It appeared after unflattering consumer feedback on the taste of the product.

Margarine Variety

To date, produce several varieties. The most common varieties among them are table margarine, soft sandwich and squash. In a separate category listed product "high quality". What and where to use can be determined by the label indicated on the packaging.

• MT is a solid variety used to make other foods;
• MTS - recommended for baking puff pastry;
• MTK is a variety suitable for the preparation of delicate souffles and cream fillings;
• MM is a soft grade recommended for sandwiches (“Rama”);
• MZHP / MZHK - the liquid culinary fat used for baking of bakery products and frying.

Most often, consumers choose a soft variety - table margarine, adding it to pastries or spreading it on bread. Some buyers prefer to replace margarine with a spread.  This is not entirely correct. Since, in addition to low prices, these two products no longer unite anything. In addition, the composition of margarine according to GOST is governed by the relevant standards, while there are no clear guidelines as to the quantity and quality of the ingredients of the spread.

Milk and cream margarine: composition, calorie content and scope

Table is a separate grade which, in turn, is subdivided into two look. Both products differ in taste. Therefore, recommendations for use in the culinary areas for them are different.

Creamy Margarine

In the production of this product are used fats of animal and vegetable origin. A mandatory component of cream margarine is cow's milk, the mass fraction of which should be about 25%. The calorie content of this variety is 743 kcal / 100 g of product. Ideal for making sweet pastries and thick creams. According to reviews, it goes well with sandwiches.

Despite its promising name, milk is not present in it. This is its main difference from its creamy fellow. The basis of the composition are fats of animal origin and protein compounds. Calorie dairy grade 770 kcal / 100 g. The product is suitable for making bread and savory pastries. If necessary, can be used in confectionery.

Useful properties of margarine

The main advantage of margarine is the energy value of the product, which has higher rates in comparison with natural butter. Therefore, it allows you to quickly saturate the body, eliminating the feeling of hunger.

In addition, vegetable margarine does not contain cholesterol. So with moderate consumption, it does not increase bad cholesterol  in the blood and does not provoke the development of diseases of the blood vessels.

As for the dietary features of the margarine product, the opinion of experts in this matter is ambiguous. The calorie content of milk margarine and butter is about the same. The only advantage - the amount of cooking oil that you can eat with bread at a time, will be less than when eating sandwiches with natural butter.

The same can be said about the vitamins, which are allegedly contained in the bars of a light yellow color. They are really present there, as well as some trace elements. But they are added to margarine artificially. So their benefits to the body will be small.

The beneficial properties of margarine will depend on the quality of the raw materials used in its production.

Harm to the body

Possible harm of margarine is the most discussed topic. The product may contain chemicals and trans fats. It is the last component that most scares the buyer. These substances are of artificial origin, for the processing of which there are no enzymes in the body. Therefore, with regular use of trans fat, you can seriously undermine your health:

• reduced immunity;
• increased risk of cardiovascular disease and diabetesthe appearance of malignant neoplasms;
• deterioration in the quality of breast milk;
• low birth weight babies in women who regularly eat low-quality margarine;
• deterioration of the quality of sperm in men, the development of infertility.

So in this matter, the opinion of experts is unequivocal. With regular use in large quantities, margarine has a harmful effect on the human body. Especially if, in order to save, the choice is made in favor of a cheap product of low quality.

Another minus of margarine - palm oil in the composition. Today it is recognized as one of the strongest allergens. The rich composition that was supposed to carry the benefit turned out to be the enemy of the human body. Therefore, be careful when offering margarine to allergies and small children. And be sure to read the composition, which will indicate the type of plant base.

How to choose margarine

When using margarine in baking or for sandwiches, you must be responsible for choosing this product. Knowing some of the rules, you can buy a healthy or at least safe cooking oil. To do this, we propose to read the memo for the buyer.

1. Do not buy cheap product in stores. The cost of margarine increases in proportion to its quality. Therefore, low price is a sure sign of a rich chemical composition and the complete absence of natural ingredients.
2. A quality product is offered only in foil-lined packaging, which does not transmit light rays and excess odors.
3. Always read the composition. Preferably the absence of flavors and emulsifiers.
4. The color of margarine should be evenly yellow, free of smudges and stains. Any discrepancy may indicate a violation of the technology of production or storage of the product.
5. The shelf life of margarine in the refrigerator is not more than one and a half months. In frozen form, the product is valid for only two months.

Do not eat margarine that has a sour or bitter taste. This is a spoiled product that can cause poisoning.

Finally, we return to the main question: is it possible to eat margarine with bread or is it better to abandon an inexpensive alternative to butter? You can eat, use margarine in baking and other dishes. But subject to high Quality  this product.  If there are any doubts about this, do not risk your health. Otherwise, the savings will be questionable.

Margarine- edible fat obtained by emulsifying a mixture of vegetable oils and animal fats that have undergone certain processing (hydrogenation, refining), with fermented milk or water, followed by cooling and machining of the emulsion to obtain a product of the required consistency.

By calorie content, taste, smell, appearance and texture, margarine is similar to butter. Its chemical composition is close to the composition of butter. The digestibility of margarine is 97-98% and is equal to the digestibility of butter and pork melted fat.

Margarine is widely used in confectionery, bakery and other sectors of the food industry, as well as in catering establishments and home cooking for preparing dough products, hot and cold dishes, and is used for sandwiches.

Margarine "Special" sandwich Rosgovgirmaslo Gorky maslozhirkombinat

For the production of margarine in the USSR, vegetable oils (sunflower, cottonseed, sesame, etc.) and animal fats were used as the main raw material: butter  (not lower than 1st grade), melted pork, beef, whale and other fats (not lower than the highest grade). Vegetable oils were used in the natural refined and hydrogenated form. In addition to fats, natural and skimmed milk (fresh and canned) was used, natural fresh pasteurized or dried cream, as well as table salt, beet sugar, flavoring and flavoring substances, food coloring, vitamins and emulsifiers. Purified phosphatides were used as emulsifiers, as well as preparations obtained from compacted glycerol and fatty acids.

Table margarine "ERA" (Soyuzmargarinprom, 1973)

Margarine production consisted of the following basic operations: preparing fats and milk, mixing the raw materials provided for by the recipe, emulsifying fats with milk (or water for non-dairy margarine), cooling, processing the emulsion, packaging and packaging the finished product. Industrial production of margarine in the USSR was mechanized. Margarine factories were equipped with equipment that allows the entire production process to be carried out in closed continuously operating apparatuses, while observing all the necessary sanitary and hygienic conditions.

Margarine

For the production of margarine, vegetable oils, as well as liquid (at normal temperature) animal fats (whale, fish) were subjected to hydrogenation (treatment with hydrogen in the presence of a catalyst) to acquire a fatty or solid consistency. In order to clean, remove impurities and odor, vegetable oils, as well as hydrogenated fats were refined (cleaned). This was done: mechanical and alkaline cleaning, hydration (removal of protein and mucous substances), washing, discoloration, deodorization (removal of aromatic substances) and filtering fats. The quantitative ratio of various fats in the mixture prepared for the production of margarine varied within the limits established by the recipe, depending on the melting point and consistency of the mixture. Dyes, vitamins and emulsifier were introduced into the fat mixture. Milk was used to make margarine fermented with special types of lactic acid bacteria, some of which enrich milk with B vitamins. Salt and sugar were added to fermented milk. Milk gives the taste and aroma of butter to margarine, as well as increases its storage stability..

In the process of emulsification of fats with milk (water), the latter in the form of the smallest beads is distributed in the mass of fat, forming a solid non-stratifying emulsion. The cooling of the emulsion was intended to turn it into a dense mass, which was then machined to give it uniformity.

Margarine. Glavraszhirmaslo Ministry of Light and Food Industry of the USSR (Artist E. Miniovich, 1952.)

Depending on the raw materials used for its production and the process technology, margarine was divided into the following types: dairy, creamy, dairy-free and powdery (dry). Milk and cream margarines, depending on the ratio of fats in the raw mix and flavoring substances added during its manufacture, were divided into chocolate margarine and confectionery margarine, and milk margarine — also animal and table margarine.

The quality of margarine was to meet the requirements of GOST 240-57.

Margarine

In terms of organoleptic characteristics, margarine had to meet the following requirements: the taste and smell are clean, well defined, corresponding to the taste and smell of butter, and in dairy-free margarine the color should be uniform throughout the mass, for unpainted margarine from white to light yellow, for colored - light yellow or yellow; consistency at a temperature of 15 ° dense, uniform, plastic; the cut surface is shiny, dry in appearance.

Evaluation of the quality of margarine by organoleptic indices was carried out using a 100 point system. In accordance with the organoleptic evaluation data, margarine is subdivided into the highest and 1st grade. The distribution of points was made as follows: taste and smell - 50, consistency and appearance - 25, color and coloring - 10, salting - 5, packaging - 10 points. The score was made according to the GOST 240-57 table. Depending on the amount of points received, margarine was assigned to the appropriate variety. The quality assessment for top grade margarine should have been at least 93 points, incl. to taste and smell - at least 44 points, and for the 1st grade, 89 and 41 points, respectively.

Milk animal margarine

Margarine was not allowed to be sold.  with a score according to taste and smell below 41 points or with a total score below 89 points; with a bitter taste or paint; with greasy, rancid, metal, fish or other extraneous taste and smell, as well as with a taste of stearin; pronounced greasy or sour taste and smell, or a pronounced flavor of vegetable oil; with draining moisture, with mealy, cheesy consistency; moldy or contaminated.

The composition of margarine (%)

Margarine packaging in cardboard boxes, as well as plywood drums were not allowed for sea, river and mixed rail-water transport, as well as for transport related to transshipment from a broad gauge to the narrow and back, and for deliveries to the regions of the Far North and the Arctic.

Milk animal margarine

The net weight of the margarine should have been the same in all boxes of the lot. Margarine in small packaging, wrapped in parchment, was produced in net weight of 100, 200, 250 and 500 g. Net weight deviations are allowed for packaging in 100, 200, 250 g ± 1.5%, for packaging in 500 g ± 1, 0%. Prepackaged margarine is packed in wooden, plywood or cardboard boxes. At the bottom of the barrel or the front side of the box was superimposed a stamp indicating: the name of the manufacturer, the name of margarine, its variety, net and gross weight, production date, serial number, location and GOST number.

Board box used for packing margarine (Lviv fat plant)

The labels of the packaged product should have been marked: manufacturer's name, margarine name, variety, net weight, release date, margarine composition (the release date of margarine was stamped with a composter).

It was necessary to store margarine in cooled and darkened rooms or refrigerators, with constant circulation and air inflow, at a temperature of +2 to –2 ° and a relative air humidity of 75-80%. In warehouses, boxes and barrels were laid at a distance of 50-70 cm from the outer walls. When storing margarine, it was necessary to systematically inspect the container; if mold appeared on the surface, it should be thoroughly cleaned with clean rags. With long-term storage in a warehouse, boxes and barrels should be turned every 10-15 days.

For margarine packaged, the warranty period of storage at a temperature from +4 to + 10 ° was established no more than 30 days. In the store, margarine could be stored in the summer no more than 3, in the winter no more than 5 days. For stores where products are stored in cold chambers at temperatures below 8 °, winter storage periods were used throughout the year.

Margarine "Special" sandwich Soyuzmargarinprom WFP USSR Moscow Margarine Factory

Margarine is a food product created on the basis of water, vegetable oil and emulsifiers with flavors. Margarine is widely used in cooking.

Sometimes margarine is used instead of butter, but this should not be done. This product is made from various fats: animals and refined, additionally hydrogenated. In order for this product to acquire its characteristic taste qualities, it includes flavoring agents such as whey, milk powder, sugar, salt, as well as other food additives and flavors.

What make margarine - composition

The main raw material for the production of this product is a mixture of vegetable and animal fats. Most often from animal fats use whale fat. The vegetable composition of margarine include cotton, sunflower and. These fats are subjected to hydrogenation, that is, transfer them from a liquid to a solid state. By deodorization, eliminate the specific smell and taste of the product, which is characteristic of the fat of marine animals and some vegetable oils.

According to the state standard, margarine can be for industrial processing, table and sandwich.

The composition of table margarine

Depending on the composition of margarine, methods of its processing, taste and culinary destination, margarine is the kitchen and dining. Margarine is also divided into creamy, dairy-free, dairy and dairy animals. This separation occurs depending on the use of the feedstock.

Table margarine is the highest, first and second grade. It is also different fat. High-fat margarine contains 80-82%, low fat - up to 72% and low-calorie - from 40 to 60%. Low-calorie margarine also includes halvarain and pasta spreads.

Ingredients of lean margarine

The composition of lean margarine includes emulsified fats and water. Margarine for fasting is table dairy-free product. On such a margarine is the designation "In the post." Creamy, table dairy and table dairy animal margarine are not consumed in fasting.

The composition of cream margarine

This margarine is obtained by emulsification, that is, mixing vegetable natural fats and fats, converted from a liquid to a solid with fermented milk, pasteurized and with the addition of 25% butter.

The composition of table milk margarine and table animal margarine

Unlike butter margarine, table milk does not contain butter.

Margarine table milk contains up to 25% of hydrogenated whale fat. This fat differs from other animal fats and vegetable oils in better digestibility and higher calorie content. Due to thorough deodorization and refining, this nourishing fat is freed from the specific smell and taste.

Quality table margarine has a uniform, dense and plastic consistency. It should not have an extraneous taste and smell.

The composition of the kitchen margarine

Raw materials for kitchen margarine are animal and vegetable fat. For its preparation, all fats are first melted, and then mixed in a different ratio, according to the recipe. Depending on the raw materials used, the kitchen can be vegetable and combined.

Vegetable vegetable margarine includes vegetable fat and hydro-fat. The latter is prepared on the basis of refined vegetable oil, which is turned into a solid state by hydrogenation. As for vegetable fat, it contains 20% of a mixture of natural vegetable oil and 80% of hydrogenated vegetable oil.

Margarine is a cheap substitute for natural butter, similar to it in chemical composition, texture, smell and taste.

Margarine was created in France by chemist Hippolyte Inter-Mourier.

Production and composition of margarine

Nowadays sandwich bar and sandwich soft margarine, margarine of improved quality and table margarine are produced. Among consumers, the most popular sandwich margarine is slightly yellow.

Auxiliary and main raw materials are used in the production of this food product. As the main raw material used fatty basis. The quality of the finished product largely depends on the physico-chemical parameters and the rheological characteristics of the base.

Hardness, melting point and concentration of the solid phase are the most important indicators of the properties of margarine. The accumulation of monoacid multi-melting glycerides gives this product softness, and high-melting - increased hardness.

As the fatty basis of margarine, various refined sunflower oils, without taste or smell, are most often used. In the USA, the main raw material for the production of this product is soybean oil, and in Western Europe - rapeseed oil.

In the production of low-calorie margarine, palm kernel, coconut and palm vegetable oils are widely used. When using these oils, this product is more plastic. In Germany, lard fat is added to individual varieties of margarine.

Squared hard margarine consists of 80% fat and 20% liquid fat (most often vegetable oil). Bulk margarine for 40-50% consists of liquid fat.

The composition of margarine as auxiliary components usually include milk, butter, salt, sugar, preservatives, emulsifiers, aromatic and flavoring additives (vanillin, cocoa powder, coffee extract). Auxiliary components form the water-milk base of the product.

Salt in the margarine gives it a salty taste, and also reduces splashing when used to fry foods.

In addition to milk margarine, margarine is currently produced, which contains no milk. However, fermented cream, sodium caseinate is added to some types of such a product.

Sorbic, citric and benzoic acids are allowed to use as preservatives in the production of margarine in our country. Sorbic acid and potassium sorbate are used in Holland and Denmark. In the UK and the USA, they use both sorbic and benzoic acid, as well as their sodium and potassium salts. Lactic and citric acids are introduced into the water base of the product to improve microbiological resistance. Citric acid has a synergistic effect on preservatives and oxidizing agents.

To increase the stability of solid fats to oxidation, oxidizers are included in the composition of margarine - butyloxyanisole and butyloxytoluene at a concentration of 0.02%. They are usually added in mixtures with tocopherol, lecithin, and citric acid.

Emulsifiers help retain moisture, and also have anti-spatter properties and provide durability of this product during storage.

Currently, chocolate (brown), pink, yellow and other colors margarine are produced.

Nutritional value and calorie margarine

The calorie margarine is not much inferior to butter. The caloric content of margarine is 745 kcal per 100 g.

One hundred grams of this product contains 16.5 g of water, 0.5 g of ash, 3 mg of choline, 25 mg of vitamin E, 0.03 mg of vitamin B2, 0.02 mg of vitamin A, 400 μg of vitamin PP.

In addition, margarine contains 7 μg of phosphorus, 10 μg of potassium, 187 mg of sodium, 1 mg of magnesium and 11 mg of calcium.

All nutrients added to this product artificially.

Margarine good

The energy value of margarine is higher than that of cow butter, therefore this product is considered a good source of fat. In addition, it contains a number of trace elements and vitamins.

Benefit margarine is in its vegetable origin. That is why it does not contain cholesterol. Although sometimes fats of animal origin are added to this product to improve its taste.

The use of margarine directly depends on the quality of the raw materials from which it is produced.

Margarine harm

In scientific circles and the press is often discussed the question of the dangers of margarine.

The product contains trans fatty acid isomers (TIZHK) and residues of various chemicals. That is why margarine can cause considerable harm to an adult as well as a child’s body.

Human digestive enzymes cannot process the artificial ingredients that make up margarine. That is why regular use of TIZHK even in small quantities  leads to metabolic disorders, reduced immunity, and also increases the risk of diabetes, cardiovascular and oncological diseases. In addition, trans fats degrade the quality of breast milk and lead to low birth weight babies.

In men, regular and prolonged consumption of margarine leads to a deterioration in sperm quality.and also reduces testosterone production and increases the risk of infertility.

Storage conditions

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

Many customers stop choosing not at butter, but at margarine. Disputes about its dangers and benefits have been going on for several years. This is due to the composition of the product: if 10-20 years ago it was made according to the classic recipe, today manufacturers add to it many components that only harm the health of consumers. Today we will tell you what margarine is and about its composition.

What make margarine: useful information

Under the name "margarine" refers to a mixture of vegetable fats with the addition of water or milk. The product also contains flavor enhancers, lecithin, and even coloring matter. Quality margarine, made according to the classic recipe, also contains vitamin A, D and E. In the store you will find two varieties - hard and soft margarine.

Check out our article How to choose high-quality butter

Some types of this product may contain up to 25% milk. The main part of vegetable oils, and not milk. Depending on the production technology used, there is also a percentage of trans fats that are harmful to health. They increase the level of bad cholesterol and reduce the amount of good.

What make margarine and what is in its composition? The question is not the easiest, as each manufacturer adds those components that it considers necessary. In addition, today there are dozens of varieties of margarine, both domestic and foreign, in the stores. That is why in order to determine the composition, in any case, you will have to familiarize yourself with the information on the packaging.

What vegetable oils are used? It also depends on the manufacturer, most often - sunflower, corn, rapeseed and soy. In our country, sunflower is the most affordable at the price; therefore, it is often present in the composition.

And of course, the product contains salt and sugar. Most manufacturers use natural dyes, thanks to which margarine pleases us with a beautiful yellow tint.

A quality product is enriched with vitamin A (7.5 mg per 100 grams), D (800 mg per 100 grams), and sometimes even vitamin E (7-10 mg per 100 grams). Sometimes it can contain Omega-3 acids, folic acid, B vitamins, plant sterols (substances that block cholesterol absorption, reducing its level in the blood).  As for saturated fatty acids, they are much smaller in margarine than in butter (no more than 20%). And the less saturated the acid, the better for your health. In addition, it does not contain cholesterol or it is present in it in minimal quantities (up to 1 gram), you can also see this information on the package.

Soft or hard?

As we have said above, there are two types of product - in solid form and in soft, it is convenient to smear it on bread. Soft types of margarine are made by enzymatic methods. But solid varieties produced by hydrogenation of vegetable oils. The hard ones are for baking, the soft ones are for the same sandwiches or sauces. Which product to choose depends on where and for what you are going to use it. In soft saturated fats are much more, keep this in mind. The best quality margarine is one that contains less than 1 gram of trans fats per 100 grams.

Why does butter need to be replaced with margarine?

Not everyone is aware that it contains less harmful substances than butter. First of all, it contains vitamins, this is one of the main advantages. And of course, we should not forget that there are much fewer trans fats in it. Doctors are allowed to use the product in small quantities, even for children up to three years old and people with cardiovascular diseases.

Margarine harm

When used regularly in large quantities, margarine can cause the following problems:

Before buying, be sure to check out the composition. Do not buy too cheap margarine, most likely, it contains a lot of emulsifiers and dyes. To add to pastries, choose a solid option, and for sandwiches or spreads - soft.