What is the difference between margarine and shortening

1. Ghee refers to handmade butter, generally made from animal milk.

2. Shortening is one of the special oils and fats in the food industry. It has a certain plasticity or consistency and is used as an ingredient for pastries, surface spraying or molding, among other uses. It can be used to crisp or soften baked goods, so that proteins and carbohydrates do not become hard and lumpy during processing, and improve the taste.

Originally, shortening referred to lard. Later, the consumption of shortening made from hydrogenated vegetable oil or a few other animal and vegetable fats and fats greatly exceeded that of lard. According to the ** of the oil, it can be divided into animal or vegetable shortening; partially hydrogenated or fully hydrogenated shortening; Emulsified or non-emulsified shortening.

According to the use and function, it can be divided into bread, pastry, frosting and frying shortening. According to the physical form, it can be divided into plastic, fluid and powdered shortening (the so-called"Powder grease"）。

3. Margarine refers to refined edible oil, water and other auxiliary materials, and emulsified quenching and kneading to form plastic products with natural cream characteristics.

Shortening and margarine are somewhat similar in appearance, but they cannot be classified as a category. Margarine generally contains about 20% water, it is a table oil, that is, it is eaten directly, and contains more added elements (coloring, flavoring, etc.). Shortening cannot be eaten directly, but is a raw oil for food processing and does not contain the aqueous phase.

Answer: Cream refers to the oil extracted from milk (milk), which is pure animal fat; Margarine refers to the processing of raw materials such as milk powder, salt, water, and stabilizers to fats and fats (animal fat or vegetable oil); Ghee refers to margarine without water, also known as anhydrous margarine.

One is to add water and the other is not to add water, margarine is according to the national standard and made of microorganisms, shortening is the enterprise standard, and there is no need to do microorganisms.

1. Margarine is a plastic oil product made of vegetable oil and some animal oil, water and seasonings, which is used to replace the natural cream obtained from milk. Its appearance is bright pale yellow, the texture is uniform, delicate, the flavor is good, and there is no mildew and impurities.

2. The main ingredient of margarine is trans fatty acids, and the names of trans fatty acids are also varied, including artificial fat, artificial butter, margarine, artificial vegetable butter, edible hydrogenated oil, shortening, vegetable fat, etc. The non-dairy cream used in many cake shops is the same concept.

3. The composition of margarine and natural cream is very different, and long-term consumption of margarine is harmful to health.

Answer: Cream refers to the oil extracted from milk (milk), which is pure animal fat; Margarine refers to the processing of raw materials such as milk powder, salt, water, and stabilizers to fats and fats (animal fat or vegetable oil);

Margarine is a kind of vegetable condensed milk, which is a cream-like substance extracted from soybeans and other plant fruits with high protein content, which is different from animal condensed milk.

The points are all in the column, and the rain rainbow that can be beaten after boiling is made out of one, and the cream is with eggs. Well, that egg ring knows you have to, and then we me together.

CreamIt's notMargarine

Milk cream, commonly known as animal cream, is mainly extracted from natural fresh milk, and can be used to make cream cakes, ice cream, mousse cakes, and tiramisu.

If you add some to the bread, it will also make the bread fluffier.

Margarine

It can be used as a substitute for cream to reduce product costs. Generally used to spread on toast, soft margarine has a low melting point of about 38 and a high water content, so it is not suitable for pastry making.

Hydrogenated margarine, which is suitable for pastry making, has a higher melting point of about 41. The name distinguishes margarine, and the English name is also margarine, and the transliterated name is consistent with margarine.

Vegetable butter is pure with soybean and other vegetable oils and lead grease as raw materials, partially hydrogenated, and added with water and emulsifiers.

Table salt, butter seasoning, coloring, chemical preservatives.

and other solid grease processed products.

It is generally solid, but it can also be used as a substitute for cream. Margarine cannot be fully equated with margarine because margarine can be hydrogenated vegetable oil alone.

It can be understood in this way: margarine is margarine after hydrogenation of vegetable oil.

MargarineIt is a plastic oil product made by blending and processing vegetable oil with some animal oil, water and seasonings, and is used to replace natural cream obtained from milk. Its appearance is bright light yellow, and the plastic solid texture is uniform and delicate, with good flavor and no mildew and impurities.

It is believed that the cream is known abroad as margarine, a name derived from the Greek.

The word "margarine" is derived from the pearly sheen of margarine, which is derived from the oil that flows during the making process. According to its shape, it is divided into four types: hard, soft, liquid and powder. According to its use, it is divided into two types: household and food industry, and the former is divided into meals, bread spreading, cooking and ice cream.

The latter is divided into bread and pastries.

It is used to make puff pastry and make pies.

It is made from a variety of hydrogenated animal fats, plus various seasonings, emulsifiers, colorings and other ingredients.

It's notThe main materials for the production of milk cream belong to milk, so the edible value of milk cream is relatively high, because it is extracted from milk, so milk cream will not contain some special chemical reagents, and will not cause any adverse effects on human health, so milk cream in ordinary life is also called a kind of animal butter, so it is distinguished from light cream in ordinary life.

It is necessary to pay attention to the time of knowing the milk fat cream.

Ghee is a kind of dairy product similar to butter, which is a fat extracted from cow and goat's milk. The people in Tibetan areas like to eat ghee from yaks. Yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while the winter one is pale yellow.

Sheep ghee is white, and its luster and nutritional value are not as good as beef ghee, and the taste is inferior to beef ghee. Ghee moistens the stomach and intestines, warms the spleen, contains a variety of vitamins, and has high nutritional value. In Tibetan areas with a relatively simple food structure, it can supplement the needs of the human body in many aspects.

The part with a high fat content obtained after milk separation is called cream, and the dairy product made by maturing, stirring, and pressing the cream is called butter. Due to different manufacturing methods, different raw materials used or different production regions, it can be divided into different types, and cream is generally divided into 2 categories according to raw materials:

Fresh cream. Cream made with sweet cream (fresh cream).

Fermented cream. Cream made with acidic cream (i.e., cream fermented by malolactic acid).

According to whether the cream is salted or not, it can be divided into: unsalted, salted and specially salted cream; According to the fat content, regardless of the classification, it is divided into general cream and anhydrous cream (i.e. butter); In addition, there are margarines that replace milk fat with vegetable oils, such as new coated creams.

Generally, the main components of cream are fat (80% 82%), water (protein, calcium and phosphorus (approx., as well as fat-soluble vitamin A, vitamin D and vitamin E. It should be uniform in color, dense and pure in taste. The moisture should be dispersed into fine droplets, which gives the cream a dry appearance; The hardness should be uniform, easy to apply, and melt in your mouth.

White cream: It is divided into two kinds of water-containing and water-free, which is the same product as white oil, but the oil refining process is whiter, the oil is better, and the oil is white and delicate. White cream with water is mostly used to make decorated cakes, while waterless cream cakes, cream decorations and other high-end pastries are mostly used.

Cream: Available in both aqueous and non-aqueous versions. Real cream is extracted from milk and is the main ingredient for high-end cakes and pastries.

Ghee: There are many types of ghee, the best ghee should belong to the secondary anhydrous cream, the most commonly used ghee is processed ghee, which is made by using hydrogenated white oil to add yellow pigment and cream flavor, its color and aroma are similar to real ghee, and can be applied to any kind of bakery products.

The simplest difference is in the material. Cream is made from raw materials from animals, while ghee is made from plants. Secondly, in terms of taste, the former is fresher and more greasy, and the latter is lighter.

The only thing they have in common is that both are tonic and can also be used as concoctions.

Cream refers to the oil extracted from milk (milk), which is pure animal fat, and ghee refers to margarine without water, also known as anhydrous margarine.

Margarine, also known as margarine, is made with a variety of additives, if the human body eats vegetable butter, it will not be easy to absorb, resulting in obesity and high cholesterol, occasionally eating is OK, long-term eating will lead to high blood pressure and high blood lipids, etc., so it is recommended to eat animal butter, animal butter is like pure milk, easy to absorb, not made of additives.

1 Definition of international standard case: margarine is a plastic or liquid emulsified food, mainly water-in-oil (WO), which is processed from edible oils and fats in principle.

2 Definition of Chinese professional standards: Margarine refers to refined edible oil, water and other auxiliary materials, emulsified and quenched to synthesize plastic products with natural cream characteristics.

3 Definition of Japanese agriculture and forestry standards: Margarine refers to oil products with plasticity or fluidity that are emulsified after adding water to edible oils and fats, or are processed without rapid kneading.