Margarine

You will find information on margarine products under this heading in Yellow™.  Margarine is a fatty substance comprising a mix of hydrogenated vegetable oils mixed with vitamins, colouring matter, emulsifiers, and some other substances. Margarine is used in the preparation of cakes and is often consumed with bread as a substitute for butter. Unlike butter, margarine does not melt at room temperature.  Yellow™ contains a comprehensive list of margarine products across Australia.

Margarine was initially made from animal fats. Currently, it is being made by using vegetable oil. The manufacture of margarine is not a complex process. To make margarine you have to take vegetable oils such as corn, soybeans, cottonseeds, and canola and heat it to 60 degrees Celsius. Then, add nickel powder to the hot oil. Finally, you have to hydrogenate the mixture to produce a solidified mixture called margarine. Hydrogenation is the process of bubbling hydrogen gas through the oil and nickel acts as a catalyst to make the reaction faster.

Butter has high cholesterol content and hence margarine is preferred over butter. Research suggests that margarine helps in the reduction of cholesterol and reduces the risk of heart diseases. Margarine contains vitamins A and E, essential fatty acids, linoleic acid and linolenic acid, which are essential for good health. The chemical composition of margarine is 80 percent fats, 20 percent water and solids. Margarine can be refrigerated and consumed for few months. Most heart patients are recommended to have margarine as a substitute for butter.

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