MARGARINE

Margarine

This is the produce from full cream, milk and vegetable oil. ( ground nut , pulm, coconut and shoabin. )

Food value

Margarine is an enrage and protective food with the exception of pulm oil. The oil used in the manufacture of margarine do not contain vitamin A.D. This are added during production. Margarine is not inferior to butter from the nutritional point of view.

Quality

There are several great of margarine and some are grated with butter, test is the best guide to quality.

Production

Margarine is made by first extracting the oil and fat from the raw material. These are define, blended , flavored and colored. They mixed with fat free pasteurized milk. The emulsion is then chinned and cooled packed and  pastry margarine are blended in a different manner to table margarine produce the require texture and suitable for mixing.

Use

Margarine can be used some butter the difference the thing is not so pleasant like nut brown or black butter can not satisfactorily be produce from it. The flavor when use in the kitchen is impairer to butter. It is there for not so suitable for finishing sauces and dishes. It should be remember that it is equally nutritious and considerably cheaper then butter.