What is the difference between animal cream and margarine?

1. The difference between the whipping rate and the whipping temperature.

Brushing temperature: The temperature of the cream before the whipping of animal cream can not be higher than 10, but lower than 7 will also affect the stability of the cream and the amount of whipping, and the room temperature is required to be below 18 is better, so it is generally necessary to turn on a large air conditioner and add ice water to beat. Vegetable cream, on the other hand, is completely unnecessary, and can be whipped at temperatures between -2 and 8 and between 6 and 28 at room temperature.

If the requirements are not high, then the room temperature is 28 and the cream temperature is above 10, and it can still be whipped, but the whipping volume will be slightly lower than the optimal whipping temperature.

Whipping rate: refers to the expansion rate of the volume of the cream after high-speed stirring. The whipping of the cream is carried out by the infusion of a large amount of air, which makes the cream expand and become solid.

The whipping rate of animal cream is very low, it will only expand to 1:2 at most, and generally speaking, it can only be beaten to 1:, that is, the volume of 1 liter of cream, after whipping, can be filled with liters of air, so that the volume after whipping can reach liters.

However, vegetable butter has an expansion rate of at least 1:3, which can be 4 times or more if the whipping temperature is right. [For example:.]

To spread the dough for an 8-inch cake (without piping), you need to use about 250ml of animal butter, and it is easy to overdo it if you are not careful. But if you use non-dairy cream, then only 125 ml is enough, and you are not afraid of overdoing it.

2. Differences in storage conditions.

In terms of preservation, animal cream is more squeamish. Vegetable cream can be stored frozen, but after animal cream is frozen and stored, it will separate oil and water and be scrapped! And when the temperature of refrigeration is high, the cream will spoil; If it is low, it is necessary to separate oil and water; When it gets hot and cold, it becomes curd-like.

So it's usually between 0 and 5. The shelf life is also shorter than that of margarine.

3. The difference on **.

The gap between vegetable butter and animal butter is very large, and animal butter is more than twice as much as vegetable butter.

For many cake shops, the use of margarine can save a lot of money, and the stability and plasticity are better than animal cream! If the product is made with animal butter, the price is high, and it is difficult to store, which will affect a certain amount of sales! On the market, those who basically make private cake studios will be more inclined to be healthy, so they choose animal cream!

There are quite a lot of differences between animal butter and vegetable butter, 1Animal butter is extracted from cow's milk and margarine is artificial2Animal milk is not easy to whip, and margarine is easier to whip 3Animal butter is yellowish, and margarine is whiter.

Animal butter is healthier and is extracted from milk, and margarine is convenient to use.

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

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 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.

Although animal butter and vegetable butter are both called "cream", their nutritional value, framing process, and storage difficulty vary greatly. Let's get to know each other.

This is because the maintenance temperature of animal butter is between 0-5, which cannot be high or low, and the shelf life is short. Vegetable butter can maintain its shape regardless of the outside temperature, but animal butter is difficult to preserve when framing. Therefore, the cake models placed in the cake shop are often also made of vegetable butter.

But animal butter is expensive, it is extracted from fresh milk, and in addition to milk fat, it also contains vitamin A, calcium, and rich protein. Milk fat also contains 30% unsaturated fatty acids that are good for the human body. However, margarine does not have the ingredient of "milk", but contains a large number of trans fats that are not good for the body, and hydrogenated oil can be absorbed by the body, which is prone to health problems.

So if you need to use cream at home, please choose "animal whipping cream", and the cakes in the cake shop can't be eaten often.

Nowadays, there is an increasing emphasis on healthy eating. As a result, the issue of vegetable butter and animal butter is taken seriously.

First, let's look at their differences from a few perspectives.

1. Ingredients: Animal whipped cream is extracted from milk. Vegetable cream is hydrogenated from vegetable oil, including palm oil, corn syrup and other hydrogenated ingredients. It is also called "margarine".

2. Taste: Animal butter belongs to dairy product refining, so the milk flavor is rich and the taste is smooth and fragrant. The aftertaste is strong. Vegetable cream, on the other hand, has a light texture and no milky aroma, and the resulting texture is flavorful and sweet.

3. Appearance: Visually speaking, the color of animal cream is slightly yellow, and the texture looks thick. And vegetable cream, the color is very, very white.

4. Piping: The most obvious difference between vegetable butter and animal butter is that animal butter is easy to see through piping, which is very easy to melt when exposed to high temperature because of its own nature. The margarine, on the other hand, is very malleable, and the high melting point makes it fraught with very good flowers.

5. Health: Vegetable butter, also known as margarine, will produce trans fatty acids in the production process, and this term has been well known to everyone in recent years, its intake will cause great damage to the cardiovascular system, and the most understandable thing is that it is one of the biggest culprits of obesity. Animal butter, on the other hand, is extracted from milk, and although it is relatively healthy, it is still a high-fat ingredient and should be eaten in moderation.

1. What is margarine:

Margarine is also known as margarine. Margarine is mostly obtained by processing vegetable oils (soybean oil, corn oil, palm oil, etc.). Margarine is a liquid natural vegetable oil, which is hydrogenated into a solid state, and then added some flavors and pigments to process it into a finished product with almost the same appearance and properties as natural cream.

Margarine inevitably produces trans fatty acids during processing. Trans fatty acids are a class of unsaturated fatty acids that are not good for health, which are not easily digested by the human body and tend to accumulate in the abdomen, leading to obesity.

2. What is animal butter:

Animal butter is also called whipping cream, it is brought out of milk, easy to be absorbed by the human body, high nutritional value, the taste is very mellow and sugar-freeThe taste is a light sweetness, refreshing and mellow without being greasy at all, and it will melt naturally like ice cream in 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 relatively healthy food. Animal whipping cream is high in fat and contains nutrients such as vitamin A, protein, lactose, minerals and calcium because it is extracted entirely from fresh milk.

Its main ingredient is milk fat, which contains more than 30 percent unsaturated fatty acids.

At present, 95% of the physical stores, including Happy Cakes, use a mixture of cream and creamy cream or a mixture of vegetable butter, not pure animal butter. The taste is very greasy, the additives are very high, and it is a brand that has long been eliminated abroad, and it is not good for the human body.

In China, the margarine, led by Ligao and Weiyi, can be seen by looking at the ingredients, and there is no natural ingredient at all!!

I'm very resistant to margarine!! Ever since I came into contact with animal butter, I want to vomit when I smell the margarine, which is not an exaggeration.

The so-called promotion of 0 trans fatty acids, but eggs, because it is not delicious and nutritious. After all, what good can you do with chemical products, Chinese people are still in the shallow cognitive stage of baking. I think I eat it on my birthday, and I think it doesn't matter if I eat less. Sadly, baking is not like that, and you eat bread, cake rolls, mousse pastries, desserts. You go and look at the bread ingredient list of your local brand store, they advertise all the fresh production, Nima is added with additives, see for yourself, the real fresh production is as delicious as those things, why, people in order to --- the shelf life and taste.

So, wake up foodies.

The difference between margarine and animal butter is that margarine is artificially made, while animal butter is separated from the fat in milk, and then the color of margarine is white, while the stability of animal butter is not good and it is difficult to preserve, while margarine tastes greasy and has a poor taste, while animal butter has a delicate taste.

Animal butter is an all-natural product that is separated from the fat in milk.

Margarine is artificially made, and the main ingredient is trans fatty acids.

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.

Compared with animal butter, the color of vegetable butter is whiter, the stability of animal butter is not good, and it is not easy to preserve, nor is it heat-resistant, and it tastes good. Margarine is very stable, but it tastes greasy and has a poor taste.

Animal butter is a cream with a relatively high fat concentration separated from fresh milk, with a small amount of additives, but relatively few, relatively healthy, and vegetable butter is processed with vegetable protein and vegetable fat as the main ingredients, there will be some additives and seasonings, containing trans fatty acids and hydrogenated oils, which are prone to health problems, and it is one of the biggest culprits of obesity.

Animal butter is relatively nutritious, while vegetable butter is margarine, so it has little nutrition and is harmful to the human body.

The difference between margarine and animal butter is that margarine is margarine without a bit of dairy ingredients. Animal butter is light cream that is separated from fresh milk.

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

First, animal butter is extracted from the fat in milk, while vegetable butter is artificially made; The second is that animal butter does not contain sugar, and some white sugar should be added appropriately when whipping, and the vegetable butter itself has sugar, which will be better whipped; Third, margarine** is cheaper, and merchants will use more margarine to reduce costs, but margarine contains trans fatty acids, which is not suitable for eating; Fourth, in terms of taste, the flavor of vegetable butter milk is not strong and it tastes very greasy, while the animal cream has a delicate taste and will not be very greasy to eat.

Animal butter is made from milk, such as butter, and has a mellow taste, but because of modern people's health reasons, vegetable butter (hydrogenated vegetable oil) has appeared. From a health point of view, animal butter is better because it is natural and tastes good, so if you are afraid of consuming too much fat, you can choose to use skimmed cream.

Cream is divided into animal cream and non-dairy tanskin cream in type. Animal butter is obtained by separating fats from milk. Whereas, margarine is made by processing vegetable oils such as soybeans, water, salt, milk powder, etc.