Is there a difference between animal butter and margarine?

There is a big difference between animal butter and margarine. We can take a look at the difference between animal butter and vegetable butter from the following points.

1. Raw materials

Animal Cream: It is a natural cream, animal butter** is separated from whole milk. The nutritional value is relatively high, generally called light cream or fresh cream, it tastes very delicious, animal butter tastes very smooth, has a milky flavor, does not feel very greasy, and is several times more expensive than margarine.

The color of animal butter will be more yellowish, vegetable cream: it is margarine, ** cheaper. Margarine contains trans fatty acids.

It is a substitute for whipping cream. There's a lot of artificial stuff added to it. Don't think that adding the word plant is healthy.

Margarine will taste sweet, and it will feel greasy to eat more. The margarine will be relatively white, and it looks very white in the past.

If you buy a cream cake in the market, you will find that animal cream cake is often double or even twice as expensive as a vegetable cream cake. <>

2. Save

Animal butter: the preservation requirements are relatively high, generally to be stored at low temperatures, to always need to be refrigerated, after opening the lid to use as soon as possible, it is easy to deteriorate.

Vegetable cream: It is much easier to preserve, generally speaking, it can be stored at room temperature or refrigerated. <>

3. Pass the difficulty

Animal butter: It is not easy to whip, and it is difficult to make a shape, and it should be placed on top of the ice cubes when beating, especially in summer, it is particularly difficult to make a shape, it is easy to melt, and it must be refrigerated and transported during transportation, and the temperature is slightly higher, and it may melt.

Vegetable cream: In comparison, it is much easier to whip, and the success rate of whipping is super high. The shape is also very beautiful, and it does not require so much temperature, so it is not easy to melt away during transportation. Margarine can be kept at room temperature for up to an hour. <>

So from a health point of view, animal butter is better, but for the sake of beauty and shaping, then margarine is better.

There must be a difference. Animal butter contains more water, less oil, easy to melt, and is easy to soften and deform when stored at room temperature for a long time. The melting point of margarine is relatively high, and the stability is relatively strong, which is suitable for making all kinds of cakes.

The fragrance of animal butter is relatively strong, and vegetable butter is mainly a synthetic flavor.

There is a difference between animal butter and vegetable butter, animal butter is made from natural milk, vegetable butter is artificial, animal butter is not easy to whip, vegetable butter is easy to whip, animal butter has a greasy taste, and vegetable butter has a lighter taste.

There is a difference between animal butter and vegetable butter, first of all, animal butter is extracted from natural milk, and vegetable butter is artificially processed, and secondly, the stability of vegetable butter is strong, and the heat resistance is also strong, and the stability of animal butter is relatively poor, it is not easy to pose, the taste of vegetable cream is relatively fresh, and the milk of animal butter is full of fragrance.

Animal butter is refined from milk, and vegetable butter is margarine.

Animal butter is extracted from cow's milk, and vegetable butter belongs to margarine.

That's the best difference.

The differences between animal butter and vegetable butter include different raw materials, different difficulty in whipping, different shelf life, different colors, etc.

1. Different raw materials

Animal butter: Animal butter is a natural milk extract, also known as fresh cream, whipping cream, not to mention the nutritional value of milk, the cost is more than 5 times that of vegetable butter.

Margarine: Margarine is artificial, the main ingredients are palm olive oil and corn syrup, the spore is derived from sporin, and the flavor of milk is derived from artificial flavors.

2. The difficulty of beating is different

Animal butter: Animal butter is very difficult to whip, it is also difficult to shape, and it is not resistant to high temperatures, and it can melt it at hand temperature.

Vegetable butter: Vegetable butter is easy to whip, the whipping rate is super high, and it is easy to shape, high temperature resistance, and most of the beautiful modeling cakes on the market are made of margarine.

3. The shelf life is different

Animal butter: Animal whipping cream has high storage conditions because it is completely natural, and it needs to be stored at a low temperature of 2 to 8 degrees Celsius, and it is easy to absorb the taste, so it should be sealed well when stored in the household refrigerator.

Vegetable cream: Plant-based whipping cream is much easier to preserve, frozen or even stored at room temperature.

4. Different colors:

Animal butter: Animal butter is naturally yellowish in color, has a refreshing taste, and has the flavor of milk.

Margarine: Margarine has a very sweet taste and a very white color of the cream.

Animal butter is a little healthier, and margarine is easier to handle.

Do you know the difference between plant-based cream and animal-based cream? It turns out that there is such a big gap.

1. Different ways of formation.

Animal butter is an all-natural product that is separated from the fat in milk. Whereas, margarine is artificially made, and the main ingredient is trans fatty acids.

2. The color is different.

Vegetable butter is whitish in color compared to animal butter.

3. The stability of beating is different.

In terms of the stability of whipping, animal butter is not stable, has poor heat resistance, and is difficult to preserve, even if it is refrigerated, after an hour or two, the cream will begin to slowly melt. Margarine has strong stability, so it is generally used for decoration.

4. Different tastes.

In terms of taste, margarine tastes greasy and has a poor taste, more of a sweet taste, and a light milky flavor. Animal butter has a light and delicate taste, a rich milky flavor, and will not taste greasy.

Pay attention to the following points when whipping cream:

1. Unopened cream can be stored for up to one year at -18, that is, two weeks at -7. Unwhipped cream cannot be thawed and frozen repeatedly during storage. Otherwise, the quality of the cream will be affected. The whipped cream can be stored in the 2 -7 refrigerator for three days.

2. Place the unwhipped cream in the 2 -7 refrigerator for more than 24 to 48 hours, and take it out after it is completely thawed. The temperature before whipping the cream should not be higher than 10, and a temperature lower than 7 will affect the stability of the cream and the amount of whipping.

3. After gently shaking the cream, pour it into the mixing cylinder, the temperature of the liquid cream is required to be 7 -10, and the capacity is 10%-25% of the mixing cylinder. If the room temperature is too high or too low, it will affect the quality and stability of the cream after whipping.

Serve the cream on the cake for the relatives and the general ones.

Cream: animal butter and vegetable milk oil.

"Margarine" and "animal butter" are not related at all, and in all seriousness, they have nothing in common except for two words in their names.

1. The English name of vegetable cream is non-dairy cream, and it is mainly divided into water, vegetable oil, sugar, emulsifier, colloid, flavor, pigment, etc.

2. The name of British oil milk is whipping cream, and the main ingredient is fresh milk, which is a cream based on fat and fat.

Cake] animal cream: It seems unhealthy to hear the name, it must feel very fatty. The cattle have nothing to do with the fat on their bodies.

It comes out of the cow and has a very mellow taste. The taste is a light and sweet taste, the taste is refreshing, mellow and not greasy, and it feels like ice cream will melt naturally after entering the mouth. After tasting it, you will notice a faint and long-lasting milky aroma in your mouth.

This is unmatched by any margarine or mixed cream. Moreover, it contains a variety of trace elements and does not contain trans fatty acids, which is considered a more healthy food.

The main components of margarine are water, vegetable oil, sugar, emulsifier, colloid, flavor, pigment, etc. Contains trans fatty acids!

Distinguished from plasticity: margarine has high plasticity and stability, suitable for complex flower patterns, and three-dimensional modeling (mostly used for practice). Animal butter has a soft texture, unstable shape, and is easy to melt if the temperature is too high, making it difficult to make complex and three-dimensional shapes.

Difference from smell: margarine: light or fragrant.

Animal butter: natural milk flavor, the higher the animal cream, the more fragrant the milk flavor from the taste difference: vegetable butter:

It's sweet. Animal butter: melts in your mouth, you need to add granulated sugar when beating, and the taste is relatively refreshing.

1. Different extraction methods:

Margarine is artificial, the main ingredients are palm olive oil and corn syrup, its color comes from food coloring, and the flavor of milk comes from artificial flavors.

Animal butter is a natural milk extract, also known as fresh cream, light cream, its milk core residue has no nutritional value, not to mention the repayment, the cost is more than 5 times that of vegetable butter.

2. The taste is different:

The taste of margarine is very sweet, the cream color is very white, while the animal butter is naturally yellowish, the taste and texture will be refreshing, and there is a fresh flavor of milk.

3. The beating rate is different

Margarine is easy to whip, the whipping rate is super high, and it is easy to shape, high temperature resistant, and most of the beautiful modeling cakes on the market are made of margarine. Animal butter is very difficult to whip, it is also difficult to shape, and it is not resistant to high temperatures, and it can be melted by hand temperature.

Margarine is margarine, which is mainly composed of palm olive oil and corn syrupIts color is mainly dyed by pigments, and the taste of milk inside is also made of artificial flavors, unlike itAnimal butter is all-natural, mainly an extract of milk, so it is also known as fresh cream or whipping cream, its nutritional value is higher than that of margarine, ** naturally more expensive, at least 5 times more expensive!

In other words, animal cream is separated from the fat inside, and margarine is artificially made, is obtained by emulsifying some major raw materials, although it looks not much different from animal butter, but the nutritional value is too different! The taste is also much worse, and there is a big difference between this vegetable cream and animal butter.

Comparatively speaking, margarine is easy to whip, resistant to high temperatures, and easy to styleMost of the beautiful cakes we usually see in cake shops are made of margarine, becauseAnimal butter is not easy to whip, and it is also difficult to make a shape, it is extremely resistant to high temperatures, and sometimes even hand temperature can melt animal butter! And animal butter is also resistant to storage, it is also very troublesome to preserve, it needs to be stored at a low temperature of 2 8 degrees Celsius, and it can only be stored for a maximum of 9 months, but margarine can be stored both frozen and at room temperature.

The color of the vegetable cream is very white, it tastes sweet and delicious, the color of the animal cream is yellowish, the taste will be relatively refreshing, and there is a faint fragrance of milk, the vegetable cream contains substances that are not conducive to cardiovascular and cerebrovascular health, and it is easy to get fat if you eat it often, and it is also very easy to cause cardiovascular and cerebrovascular diseases such as hypertension and hyperlipidemia, so it is forbidden to use it in some countries.

Since entering the pit of baking, I often deal with cream, and I still know a lot about vegetable butter and animal butter.

When some people hear about margarine, they will think: Wow, the plant-based one is definitely natural, better and healthier, but it is not. Margarine, also known as "hydrogenated oil", contains a large amount of trans fatty acids, which can increase people's risk of coronary heart disease and seriously endanger people's health, so you must not be fooled by the word "plant".

Animal butter itself does not contain sugar, so it is also called "whipping cream". It is obtained by separating whole milk, and in the process of separation, the fat in the milk is different in terms of specific gravity, and the fat globules with light weight will float on the top layer and become cream. Animal butter is pure and natural, and the nutritional value is relatively high.

In addition to this, there are the following differences between animal butter and margarine:

The colors are different。Margarine is white, white like white paper. Animal butter, on the other hand, is naturally milky white with a slight yellowishness.

Stability is different。Animal butter is less stable and must be placed in the refrigerator at 4 to make the shape stable and not melt. The margarine is extremely stable, the shape is layered, and it can maintain a firm shape at room temperature, so it is favored by many businesses.

The smell and taste are different。The margarine smells very fragrant, it is a flavor and essence, and the import has a greasy and greasy feeling, and you don't want to eat more after a few bites. The animal butter smells very natural milk, and the feeling of eating it in the mouth is melt-in-the-mouth, with a very strong milky flavor, and the taste is very refreshing, and you won't feel very tired if you eat too much.

**Different. Animal butter is all natural, so it is on the high side. And margarine contains some additives, so it is lower.

According to the current market price, you can buy 2 bottles of margarine for the price of 1L of animal cream.

At present, the cream on the market is divided into vegetable cream and animal butter, but how many people can distinguish these two kinds of cream? Which cream is healthier and safer? Below, I will teach you to distinguish the difference between these two types of cream.

Vegetable cream is margarine, its main ingredients are palm olive oil and corn syrup, its color comes from food coloring, and its milk flavor comes from artificial flavor. Vegetable butter is hydrogenated vegetable oil, hydrogenated oil, commonly known as "vegetable creamer", "non-dairy creamer", "shortening", "margarine", "margarine". It contains trans fatty acids that have a return to the human cardiovascular system, and eating a large amount of trans fatty acids increases the risk of cardiovascular disease, diabetes and other diseases in the human body, so excessive consumption of vegetable butter is not recommended, which can be said to be harmful but not beneficial.

However, animal butter is obtained by separating fat from milk, also known as natural cream, animal butter contains more than 80% animal fat, and animal fat mainly contains saturated fatty acids. Animal butter is naturally obtained, its nutritional value is also relatively high, it is high in oil, it is a high-calorie food.

In terms of appearance, vegetable butter is whiter than animal cream, excellent molding, can do more modeling, and has stability. Most of the cakes in the cake shops on the market are decorated with margarine. Animal butter, on the other hand, is yellowish in color and has a softer texture, making it difficult to shape.

In terms of aroma, animal butter has a heavier milky flavor than vegetable butter, and the higher the grade, the more milky the creamy taste.

In terms of taste, the taste of margarine is thicker and sweeter, and you will feel tired of eating too much. Animal butter melts in the mouth, is smooth and delicate, and tastes more natural and authentic.

From the point of view, vegetable butter is cheaper than animal butter, although it is cheap, it is not easy to digest, and it has an adverse impact on human health. Although animal butter is more expensive, it can be extracted naturally, with a higher content of vitamin A, and also contains more nutrients such as protein, lactose and minerals, calcium, and phosphorus.

Through the above analysis, I believe that everyone can distinguish the difference between vegetable butter and animal butter, with the development of our economic level, people have gradually improved the quality of life, and more and more attention to food safety and health. Therefore, the choice of high-quality cream also has a certain effect on your healthy development, try to choose edible animal butter, avoid reducing the consumption of vegetable butter, and do not be attracted by those cheaper cakes on the market, choose better quality cakes to eat, which is also responsible for yourself and health.