Butter vs Margarine

[Forrest]

      Its not the oil thats the problem its what they do to the oil to change it to a solid.

[ollie]

Hydrogenation:
Definition: Hydrogenation is the process of forcing hydrogen atoms into the holes of unsaturated fatty acids. This is done with hydrogen gas under pressure with a metal catalyst at a temperature of 248-410 degrees F (120-210 C).


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Partially hydrogenated fats            
Not too hard - not too soft... Of course, vegetable oil is too soft for margarine or shortening because it is liquid. Saturated fat is too hard. Margarine requires something in the middle. And here is where the problem lies. Margarine and shortening makers `partially hydrogenate' their product. They only add hydrogen atoms until the oil is at the desired consistency. For our health this does terrible things.

Matter unorganized: During the hydrogenation process, hydrogen atoms are inserted in no particular order. (Nature does it in a very controlled way.) When they stop the incomplete hydrogenation process, unsaturated fatty acids are in varying stages of hydrogenation. Some molecules are mostly hydrogenated, while others are not. And the double bonds have often shifted to unnatural positions. Each molecule can be in varying cis-/trans- configurations. Mr. Erasmus has stated, "So many different compounds can be made during partial hydrogenation that they stagger the imagination. Scientists have barely scratched the surface of studying changes induced in fats and oils by partial hydrogenation."1 The end result is many of these altered substances are toxic to our systems. One study has shown up to 60% trans- fatty acid content was found in some margarine, with less than 5% essential fatty acids remaining. (This was healthy oil before they started processing it!) The average trans- fatty acid content of stick margarine made in this way is 31% with a range of 9.9 to 47.8%.


http://waltonfeed.com/omega/hydro.html

[ollie]

Butter is one of the most highly concentrated forms of fluid milk. Twenty litres of whole milk are needed to produce one kilogram of butter. This process leaves approximately 18 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim portion has greatly increased in value and is fully utilized in other products.


Commercial butter is 82 percent milk fat, 17 percent water, and 2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as sweet butter. This should not be confused with sweet cream butter, which may or may not be salted. Reduced-fat, or light, butter usually contains about 40 percent milk fat. Butter also contains protein, calcium and phosphorous (about 1.2%) and fat-soluble vitamins A, D and E.

Although there are over 120 different compounds that contribute to butters unique flavor, the five primary factors responsible for butters flavor include: fatty acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. Read more about the composition.

Chemically butter fat consists essentially of a mixture of triglycerides, particularly those derived from fatty acids, such as palmitic, oleic, myristic, and stearic acids. The fatty acid composition of butter fat varies according to the producing animal's diet. A measure of the amount of these acids, the Reichert-Meissl, or Reichert-Wollny, number is important in the analysis of butter fat.



http://webexhibits.org/butter/

 



 


 
   
     
 

[Brother Love]

Butter is one of the most highly concentrated forms of fluid milk. Twenty litres of whole milk are needed to produce one kilogram of butter. This process leaves approximately 18 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim portion has greatly increased in value and is fully utilized in other products.


Commercial butter is 82 percent milk fat, 17 percent water, and 2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as sweet butter. This should not be confused with sweet cream butter, which may or may not be salted. Reduced-fat, or light, butter usually contains about 40 percent milk fat. Butter also contains protein, calcium and phosphorous (about 1.2%) and fat-soluble vitamins A, D and E.

Although there are over 120 different compounds that contribute to butters unique flavor, the five primary factors responsible for butters flavor include: fatty acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. Read more about the composition.

Chemically butter fat consists essentially of a mixture of triglycerides, particularly those derived from fatty acids, such as palmitic, oleic, myristic, and stearic acids. The fatty acid composition of butter fat varies according to the producing animal's diet. A measure of the amount of these acids, the Reichert-Meissl, or Reichert-Wollny, number is important in the analysis of butter fat.



http://webexhibits.org/butter/

 



 


 
   
     
 

Thanks for the good info Bro

Brother Love

[ollie]

Your welcome.

I never realized how interesting the history of butter and margarine could be. I found it to be so when I searched those sites. It is a topic most don't usually study or think about. Thanks for the topic.

Ollie

[Willowbirch]

Let's study Tofu next!  

[ollie]

Let's study Tofu next!  

Do you know what tofu is? Everyone has heard of it, every grocery store sells it, whether you know it or not, you have eaten it, yet if you are the typical American, you know nothing about it. I would venture to guess that most readers have eaten in a Chinese restaurant at some time. I just want to let you know, dear reader, that those cubes you thought were chicken all these years, were actually tofu.
As cheese is to milk, so tofu is to the soybean. As a cow gives milk, so does a soybean give soymilk. As animal milk is separated into curds and whey in the production of cheese, so soymilk is separated into curds and whey to form tofu.  

 

[Willowbirch]

Yes, I know what tofu is.   Its also a great substitute for desserts, in place of cream cheese etc.

(By the way - I'm not a fan of tofu. lol)

[Tibby]

Do not talk to me of tofu. Tofu it the devil’s meat!  Someone gymrat told me Tofu was a great source of protein. “It is better then whey protein” HA Well, even thought he blasphemed the holy protein (no one bashes Whey in a gym, it isn‘t good for your health), I decided to try it. That was a year ago, and I’m still trying to get the taste out of my mouth!

[Willowbirch]

Do not talk to me of tofu. Tofu it the devil’s meat!  Someone gymrat told me Tofu was a great source of protein. “It is better then whey protein” HA Well, even thought he blasphemed the holy protein (no one bashes Whey in a gym, it isn‘t good for your health), I decided to try it. That was a year ago, and I’m still trying to get the taste out of my mouth!

I thought pork was the Devil's meat! Or goat...maybe cat...oh, wait - its human.  

[elisabeth]

I definitely prefer butter over margarine.  the taste is so much better!  but everything in moderation.

I've had tofu, and I'm not a big fan, although I will eat it.  it's okay if it's mixed in with other stuff, like stir-fry.

[Reba]

The test for butter V. margarine is a biscuit.

butter  wins

[Willowbirch]

Let's have an Annual CU Butter Festival! (I've heard they do this in several US states...)

[Ambassador4Christ]

Let's have an Annual CU Butter Festival! (I've heard they do this in several US states...)

Good idea, how about April 1st

[HopeAndFaith]

Oh my goodness! i never knew facts about butter and margerine could be so entertaining! I am a butter person. nothing tastes better on fresh home made bread. and baked potatoes, and veggies, and mashed potatoes, and toast, and lobster... *drool* sorry, i digress! have you guys ever tried honey butter? mix honey and butter and put it on warm bread, biscuits, rolls, toast...
*adds honey and butter to shopping list*

Good idea, how about April 1st