Margarine (table, kitchen, mixed fat)

[MARGARINE]

MARGARINE

Margarine is produced in factories equipped with the latest technology, with the most careful laboratory and technochemical control. This is such a good-quality and complete product that doctors consider it possible to use margarine for certain types of dietary meals.

The main raw materials for the production of margarine are various vegetable and animal fats. Whale fat is the most widely used animal fat. Of vegetable oils, our domestic industry for the production of margarine uses mainly sunflower, cottonseed and soybean oils.

Vegetable oils and fats of marine animals for the production of margarine are subjected to the process of hydrogenation (that is, they are transferred from a liquid to a solid state) and deodorization. Hydrogenation of fats provides the finished product with the necessary consistency, and deodorization eliminates the specific taste and smell inherent in marine animal fats and some vegetable oils.

Depending on the raw material, its processing methods, culinary purpose and taste, margarine is subdivided into dining room and kitchen.

When using both table and kitchen margarines, the chef should take into account the taste characteristics of various types of margarine and their taste correspondence with the prepared dish. For those dishes, snacks, dough products whose taste matches butter, only table margarine can be used.

You can use combined kitchen margarines, especially pork fats, in all dishes that correspond to the taste and aroma of animal fats, in hot dishes made from meat products and in some flour products, as well as in meat and vegetable mincemeats and fillings.

All types of kitchen margarines are suitable for frying in a large amount of fat (deep fat), and in particular hydro-fat, which has a high smoke point (233 °) and does not give the fried product a bitter taste and odor of chad even when heated very strongly.

TABLE MARGARINE.

Table margarine is difficult to distinguish from butter in appearance. The similarity is not only external. Margarine is similar to butter in terms of its composition, its digestibility by the body, and nutritional value. It is also close to butter in its aromatic and taste properties.

Butter contains 82-84% fat, margarine contains the same amount.
In butter from 0.45 to 0.5% protein, in margarine it is from 0.5 to 1%. Summer butter, the most valuable for its nutritional qualities, contains a significant amount of vitamins A and D. In order to make margarine no different from butter in this respect, the vitamins mentioned above are often added to it during production.

For the maximum approximation of table varieties of margarine to butter, fermented milk is added to it during preparation. And for better assimilation and in order for margarine to reproduce butter as fully as possible in culinary terms, the raw materials prepared for the production of margarine are emulsified. Emulsification provides a strong connection of two mutually insoluble liquids - fat and milk, good consistency of margarine, creates an even boil of margarine in the pan and prevents it from splashing. Emulsifier, i.e. the substance intended to combine fat with milk (or fat with water about dairy-free margarine) in this case is lecithin. Other emulsifiers are also used.

The milk added to margarine is pre-pasteurized and fermented with lactic acid bacteria, which gives the margarine a milky taste and aroma.

Depending on the raw material, table margarine is subdivided into creamy, dairy, dairy animal, dairy-free.

Creamy margarine is prepared by mixing natural and hydrogenated vegetable fats (i.e., converted into a solid state) with pasteurized, fermented milk with the addition of 25% butter.

Table milk margarine differs from butter margarine in that it does not contain butter, and table dairy margarine stands out among other types of table margarine by the presence in its composition of up to 25% hydrogenated whale fat. Whale fat has a higher calorie content and digestibility than vegetable oils and animal fats (beef, lamb and back), and careful refining and deodorization frees this highly nutritious fat from the specific taste and smell inherent in its raw natural state.

Dairy-free table margarine obtained by emulsifying fats with water.
Each of these margarines is produced salted (no more than 1.7% salt), unsalted (0.2% salt), with or without vitamins (A and D).

According to commercial qualities, all varieties of table margarine are subdivided into the highest, 1st and 2nd grade.

The signs of the good quality of table varieties of margarine include: uniformity, density and plasticity of its mass, uniformity of color and a good pleasant taste without foreign smells and tastes.

KITCHEN MARGARINE.

If, in the manufacture of table varieties of margarine, the main indicator of the quality of a product is the maximum approximation of its taste, nutritional, culinary properties and appearance to butter, then in the production of kitchen margarine the main task is to select such fat mixtures and such processing in which the finished product would most fully reproduce all the qualities of the best animal fat, lard.

Using the physical property of mixtures of liquid vegetable oils and solid fats to melt at lower temperatures than the solid fat included in these mixtures, the industry selects for the manufacture of kitchen margarine such fat mixtures that are as close as possible to lard in terms of melting temperature. Repeated studies have proven that both kitchen margarine and lard are absorbed by the body in the same way - by almost 96.5%. The raw materials for making kitchen margarine are animal and vegetable fats. In the manufacture of kitchen margarine, the fats included in its composition are pre-melted and then mixed in various proportions.

Depending on the feedstock, a distinction is made between vegetable and combined kitchen margarines.

The group of plant kitchen margarines includes hydro fat and vegetable fat.
Hydro fat is made from refined vegetable oil, which is converted into a solid state by hydrogenation. Vegetable fat consists of a mixture of hydrogenated vegetable oil (80-90%) and natural liquid vegetable oil (20-10%).

To the group combined kitchen margarines (combi fats) includes: animal compound fat, special animal compound fat, pork compound fat and margaguselin.

Animal fats contains 30% natural vegetable oil, 55% edible lard (hydrogenated fat) and 15% beef or lard
or hydrogenated whale oil.

Special animal fats contains up to 25% beef lard of the highest grade or the same amount of hydrogenated whale fat, and pork lard.

Margaguselin contains 70% edible lard, 10% natural vegetable oil and 20% pork lard.
In order to give margaguselin the taste and aroma of goose lard fried with onions, this type of kitchen margarine is flavored with an oil extract from fried onions.

Kitchen margarines, as can be seen from the composition of each of their varieties, are thus different fat compositions, almost identical in their, of course, high nutritional value, nor different in their taste characteristics.