Butter or margarine? A food scientist describes their subtle chemical deviations and how they can affect your baked goods
- Butter and margarine are emulsions consisting of tiny water droplets dispersed throughout a continuous fat matrix.
- Butter's fatty acids are mostly saturated, allowing them to stack compactly in straight chains without double bonds.
- Margarine contains mainly unsaturated fatty acids derived from blended plant oils.
- Heating butter causes its proteins and lactose to combine, producing a brown color and a nutty, caramelized flavor.
43 Articles
43 Articles
My mother loved butter. It was the main fat I consumed during my childhood. She spread it on any kind of bread, potato, rocker or coffee cake. She only used butter to roast. Did you know what coffee can be ultra-processed? Check out tips from Good Life to escape from 'sticks' The 'gold trio': for what serves turmeric tea, ginger and cinnamon and why more and more people consume it When I was studying nutrition in college, I had a monitor that re…
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Butter or margarine? A food scientist describes their subtle chemical deviations and how they can affect your baked goods
Margarine melts more consistently than butter due to its chemical makeup. Douglas Sacha/Moment via Getty ImagesMy mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake. She baked with it exclusively. When I was studying nutrition in college, I had a teaching assistant who recommended margarine over butter. I was shocked – and wondered about the difference between the t…
Butter or margarine? A food scientist describes their subtle chemical deviations and how they can affect your baked goods
by Rosemary Trout, Drexel University, [This article first appeared in The Conversation, republished with permission] My mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake. She baked with it exclusively. When I was studying nutrition in college, I had a teaching assistant who recommended margarine over butter. I was shocked – and wondered about the difference between…
Butter vs margarine: Food scientist breaks down the real differences
Get the Well Enough newsletter with Harry Bullmore for tips on living a healthier, happier and longer life Get the Well Enough email with Harry Bullmore Get the Well Enough email with Harry Bullmore My mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake. She baked with it exclusively. When I was studying nutrition in college, I had a teaching assistant who recommende…
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