The difference between margarine and natural butter

When people eat wafer biscuits or cream cakes, they often eat cream and are attracted by its delicate texture and sweet taste. However, the creams people usually eat are all margarine, which is obviously different from natural cream. Excessive consumption of this cream will cause various harms to the body, while natural creams can supplement rich nutrition for the human body after consumption. The following editor will introduce the difference between margarine and natural cream, so that everyone can understand the difference between the two creams.

The difference between margarine and natural butter

1. Difference in raw materials

The most important difference between margarine and natural butter is the raw materials. Margarine is a processed product similar to butter made from refined hydrogenated stearin, vegetable oil, emulsifier, vitamins, some pigments, preservatives and other substances, while the raw material for natural butter is fresh milk. It is a natural nutrient separated from milk and has a rich milky aroma.

2. Easy to shape

Margarine contains a variety of food additives. It is particularly easy to shape and has a relatively hard texture after whipping. It is very practical to use it to make various patterns when making cakes, and can be made into different beautiful shapes. However, although natural cream can be whipped, it is relatively soft after whipping. It is difficult to use it to make various beautiful shapes.

3. High temperature resistance

There are also obvious differences in the high temperature resistance of margarine and natural cream. Margarine is particularly resistant to high temperatures, and its hardness will not be affected even in the hot summer. Cakes made with it will not deform even after being left for hours. However, natural cream has particularly poor high temperature resistance and it will melt at room temperature. Therefore, cakes made with it must be stored in a refrigerated environment, otherwise it will easily melt and deform.

4. Color

There is also a clear difference in color between margarine and natural cream. Margarine contains almost no milk. It is mostly white in color and has a distinct aroma, which is mainly the taste of essence. Natural cream contains a lot of oil, and it is light yellow or dark yellow in color. The aroma emitted by this cream is natural milk aroma.

The above introduces the difference between margarine and natural butter, which can let everyone understand the difference between them, and also let everyone know that the nutritional value of natural butter is higher than that of margarine, and it has no obvious harm to the body after consumption. However, those margarines will endanger human health after excessive consumption.