Why shouldn't margarine be used in cooking?

Butter or margarine: which is better?

Status: 05/10/2019 12:52 p.m. | archive
When baking, roasting and on bread, the right fat is important.

Butter or margarine? Some swear by the product made from milk, others by the industrially produced herbal alternative. Which fat is better for baking, roasting and on bread? And how healthy are butter and margarine?

Frying fat can be heated to a high temperature

In the pan, butter can turn dark even at medium temperatures. Margarine can withstand more heat. One reason for this is the saturated fat in butter - they have a very low smoke point. Special frying fats, which can also be heated at a higher level, are better than butter or margarine. Half-fat margarines, which only contain around 40 percent fat and half water, are not suitable for frying.

Fatty acids: it depends on the amount

butter contains more saturated fatty acids, most margarines more unsaturated. The saturated fatty acids in butter are said to increase the cholesterol level in the blood over the long term and, with the appropriate disposition, can possibly lead to a heart attack or stroke.

At margarine it is worth taking a closer look. There is a large selection, for example full-fat margarine, half-fat margarine, yoghurt, vegetable and diet margarine. Fat content and taste can vary greatly. Some manufacturers advertise a cholesterol-lowering effect. So-called plant sterols in margarine are supposed to ensure this. But their effect is controversial. Confirmed scientific findings are not yet available. For people without high cholesterol levels, margarine with plant sterols does not bring any benefits.

Mixed fats as an alternative to butter and margarine

Mixed fats are becoming increasingly popular instead of butter or margarine. Usually it is a butter-oil combination. Some are mostly based on vegetable oil, while others contain only milk fats. They should combine the typical butter taste with the spreadability of margarine. The fat content is between 25 and 75 percent. It has not yet been scientifically clarified whether mixed fats are healthier than butter and margarine.

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