Margarine
Margarine Consists Of A Water-In-Fat Emulsion, With Tiny Droplets Of Water Dispersed Uniformly Throughout A Fat Phase In A Stable Solid Form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive process of refined vegetable oil and water.
Newer Margarine Products Are Also Low In Trans Fatty Acids, And Some Cases Are Reduced In Fat And Energy. Some Margarines Can Also Be Classified As A Functional Food, Because They Are Enriched With Plant Sterol Or Stanol Esters That Have Been Shown To Lower Blood Cholesterol Levels. Its Price, Taste, Spread Ability And Convenience Have Made Margarine A Dietary Staple In Many Countries Around The World.
Other Ingredients Commonly Added To Margarine Include Vitamin A, Vitamin D, Preservatives, Antioxidants, Edible Colorants, Flavorants, And Sometimes Vitamin E.
Shortening
The Definition Of Shortening Is Any Fat That Is Solid At Room Temperature. Lard, Margarine, and Vegetable Shortening, such as Crisco, are the most well-known and most called for in recipes.
Shortening Plays An Important Role In Many Pie Crusts, making them extra flaky. Fat’s purpose in pie dough is to separate flour and water into layers. The longer the solid fat is there, Holding Apart The Matrix, The More Air Pockets—which we perceive as flakiness—form. Shortening stays solid longer than butter because it has a higher melting point.
