How to tell the difference between animal cream and margarine

The first trick: that is to look at the color.

animal butter) he is pure cream.

It will have a natural milky white color with a slight yellowish color.

Margarine. Artificial margarine is mostly bright white in color because it is synthesized with artificial pigments, which is whiter in color compared to animal cream.

Note: Natural things are rarely so pure white, such as milk, natural fresh milk is yellowish milky white, and most of the milk on the market is processed in order to cater to the taste of the public. ）

Trick 2: Smell the smell.

Animal butter) is cow's milk or goat's milk.

The extract will smell a natural milky flavor, and even some people's noses and noses are very sensitive and will smell a milky smell.

margarine) because it is not a dairy product per se.

And its fragrance is also derived from artificially added flavors and spices, so it doesn't smell milky, even if it's milky, it's creamer.

Barely pulled out.

The third trick: try the taste.

Animal butter) Because the melting point of animal butter is lower than the temperature of the human body, it will have a melt-in-your-mouth taste, and it will not feel greasy in the mouth after eating, which is very refreshing.

Margarine) because its melting point is higher than the human body temperature, so there will be a feeling of "glue, paste", and even a feeling that it is difficult to swallow, and after eating, you will also feel that there is a layer of fat in the mouth in the mouth. Therefore, when eating margarine, you will feel very greasy, and you will not want to eat it after a few bites.

The fourth trick: look at the shape.

Animal butter) because of its low melting point and easy melting, it is difficult to shape, and it is not easy to make complex mounting styles, even if it is made, it will have a soft and collapsed feeling, and it is not three-dimensional enough.

Margarine) can make a variety of complex patterns, and the finished patterns look very strong.

The fifth trick: hand rubbing.

Apply a small amount of cream to the palm of your hand and rub in.

Animal butter) will quickly disappear in the palm of the hand, leaving only a small amount of oil in the palm of the hand, as if applying hand cream. And the margarine is still in the palm of the hand after rubbing for a long time, and as the rubbing lengthens, the margarine) will even take shape in the palm.

Cream is an ingredient that we often use to add richness and flavor to food. But did you know that cream can be divided into two types: animal cream and vegetable cream? Although they look similar, there are actually some differences.

Let me show you how to tell them apart!

Let's look at it in terms of ingredients. Animal butter is extracted from animal dairy products, such as cow's milk, goat's milk, etc. Whereas, margarine is made from plant-based raw materials, such as soybeans, coconut, etc. So, by the ingredients we can easily distinguish between them.

We can judge it by the taste. Animal butter usually has a richer milky flavor and rich fat content, so it will be smoother and smoother on the palate. Margarine, on the other hand, is relatively light and has a refreshing taste.

So, if you like a rich taste, then animal cream might be more suitable for you.

Next, we can judge by using the scene. Since animal butter contains a higher fat content, it is more suitable for use in baking and making desserts. Margarine, on the other hand, is often used in cooking and healthy eating, as its relatively low fat content is more in line with the dietary needs of some people.

We can also distinguish by appearance. Animal butter is usually milky or yellowish-white, while margarine is more milky or slightly yellowish. This is just a reference, and it depends on the product itself.

By judging the ingredients, taste, usage scenarios and appearance, we can easily distinguish between animal butter and vegetable butter. No matter which one you prefer, you can choose the right cream to use according to your needs. We look forward to your better performance in cooking and dessert making!

Don't forget to try the different creams and discover their characteristics and charms!

Let's give you a science popularization

Essential difference]: Animal butter is separated from the fat in milk and is a pure natural product; Whereas, margarine is artificially made, and the main ingredient is trans fatty acids.

Appearance difference]: Compared with animal butter, vegetable butter is whiter in color.

Performance]: In terms of the stability of whipping, the stability of animal butter is not good, the heat resistance is poor, and it is difficult to preserve. Even if you keep it refrigerated for an hour or two, it will start to melt slowly; Margarine has strong stability, so it is generally used for decorating.

When we buy cream or buy some desserts, we often hear two words, one is animal butter, the other is vegetable butter, many people think that there should be no difference between these two kinds of cream together, in short, they all belong to cream, but in fact, these two kinds of cream are very different.

The raw materials used are different, and the biggest difference between animal butter and vegetable butter isThe raw materials for making are differentTarget. As the name suggests, animal butter is extracted from milk through some extraction methods, and some parts with high fat content are extracted, and finally animal cream is formed.

Animal butter is among themIt does not contain any additives, and will not add some chemical stabilizers. Therefore, animal butter will taste goodBe healthier

In addition, if the animal butter is stored in a room temperature environment, it may be deformed or softened if it is not refrigerated, but there will be no change in texture and taste, so if the animal butter wants to be stored well, it must be stored in the refrigerator to achieve the best preservation effect.

And after talking about animal butter, it is natural to talk about vegetable butter, which is not randomly extracted from some plants, and is called vegetable butter because this cream is made ofVegetable proteins as well as some plant fats.

And on top of these, it is also necessaryIt is necessary to add some chemical stabilizers and emulsifiersIt can be made into the vegetable butter that everyone usually eats.

In other words, there is no relationship between margarine and milk, and there is not even any dairy product added, but it is synthesized artificially, so this cream contains a lot of trans fatty acids. After trans fatty acids enter the human body, they are not easy to be metabolized by the human body, which is not only easy to gain weight, but also has a great impact on physical health.

If you compare animal butter and vegetable butter together, you can see that the color of these two creams is very different. Animal butter is generally coloredMilky white or slightly yellowishBut in terms of taste, we can smell a very milky aroma.

And the margarine looks like it because there is no ingredient of milk in itVery white, and if it smells, it will not have a strong milky aroma, but will have a refreshing creamy taste, which is why people feel not tired when eating margarine.

The difference in stability If you want to make some more complex shapes in the process of making a cake, then you can't use animal cream, becauseThe stability of animal butter is not very goodIf the temperature is slightly higher, it will be deformed, and even melted, so the general cake looks colorful and changeable, and basically the vegetable cream is used, because the vegetable cream is relatively strong, and even if it is placed in a room temperature environment, it will not melt for 5 or 6 hours.

[Cake] Cream on the cake for the pros and generals.

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 incomparable to no amount of 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 ingredients of margarine are water, vegetable oil, sugar, emulsifier, colloid, flavor, coloring, 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.

Question: How to distinguish the real from the fake coconut flour?

Answer: Identify coconut flour with added flavor, that is, the more fragrant the product, the greater the possibility of adding flavor. Those fragrant drinks contain trans fatty acids, which are very harmful to the human cardiovascular and cerebrovascular system, so it is recommended to choose those with too strong aroma when purchasing.

Question: Is this true?

First of all, the calories are completely different, and the general animal butter entrance is relatively dense, and it does not give people a particularly greasy feeling, but the vegetable cream is processed by the day after tomorrow, and the storage time is relatively long, and then it is particularly easy to get greasy.

Margarine is made by human processing. It is not easily digested by the human body when eaten, which can lead to obesity. Animal butter is extracted from milk, it is particularly easy for the human body to absorb, and its nutritional value is also particularly high.

The method of extraction between the two is very different, and the taste is also different, the time of beating is also very different, and the taste of the prepared dessert is also different.

The way to distinguish animal butter from margarine is that animal butter is separated from the fat in milk, whereas margarine is artificially made. Compared with animal butter, margarine is more white in color. 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. 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.

1. Rub by hand: animal butter will quickly disappear in the palm of the hand, and only a small amount of oil remains in the palm, like applying hand cream; The margarine is still in the palm of the hand after being rubbed for a long time, and as the rubbing lengthens, the margarine will even take shape in the palm.

2. Look at the color: The most intuitive way to distinguish animal butter and vegetable butter is to look at the color, the vegetable cream is synthetic, and the color is mostly bright white, which is whiter compared with animal cream. Animal butter, on the other hand, is naturally milky white with a slight yellowish tinge.

3. Smell the smell: margarine is artificially made, so the main ingredient it contains is fatty acids, so it will smell lighter in taste, without too much milk fragrance. Animal butter is generally separated from the fat of milk, but it is a natural cream, so it smells mellow and milky.

4. Taste: The sweetness of margarine comes from artificially added flavors and synthetic syrup, so it is more sweet and greasy, and after eating, you will feel that there is a layer of oil in your mouth, so you will feel very greasy when you eat margarine. The melting point of animal butter is lower than the human body temperature, so it has a melt-in-your-mouth taste, and it is sugar-free, so it needs to be seasoned with granulated sugar when whipping, so the sweetness is not greasy and very refreshing.

5. Submersion method: pour the same amount of animal butter and vegetable butter into 20 pieces of water respectively; Soon the margarine sank to the bottom; Animal butter floats on the water. The same experiment was performed in clear water, and in 40 years the animal cream began to melt but still floated on the surface.