<h1 class="pgc-h-arrow-right" > introduction</h1>
Anhydrous cream is a fat product with a very low processed moisture content, and margarine is also a fat product that has been processed, so it looks a bit like anhydrous cream is margarine.
Fat is the highest calorie nutrient in food, and anhydrous cream and margarine have a relatively high fat content, which are high-calorie edible raw materials. So, anhydrous cream is margarine, is that true? Is it good or bad? How to choose healthier?
Anhydrous butter
<h1 class="pgc-h-arrow-right" > raw materials and national standards for anhydrous cream</h1>
1. Raw material of anhydrous cream
Anhydrous cream, also known as anhydrous butter, raw material is raw milk, you can also use cream or cream, you can use two or three of them; when making anhydrous cream, some companies may add food additives and nutritional enhancers as needed.
Erie anhydrous cream
2. National standard for anhydrous cream
The national standard for anhydrous cream is GB19646-2010 "National Standard for Food Safety Cream, Cream and Anhydrous Cream", which stipulates in the standard: the fat content of anhydrous cream cannot be less than 99.8%, and the moisture content cannot exceed 0.1%.
Water and fat content standards for anhydrous cream
<h1 class="pgc-h-arrow-right" > raw materials and national standards for margarine</h1>
1. Raw material of margarine
The main raw materials of margarine can be selected: animal oil (such as butter, lard), animal hydrogenated oil (such as hydrogenated lard, hydrogenated shea butter), vegetable oil (such as soybean oil, rapeseed oil, cottonseed oil, coconut oil, palm oil, palm kernel oil, rice bran oil, corn oil, etc.), hydrogenated vegetable oil, animal and vegetable ester exchange oil and other edible oils and water.
margarine
The excipients of margarine mainly include: table salt, glutamic acid, food emulsifiers (such as lecithin, glycerol monostearate and sucrose mono fatty acid esters, etc.), food preservatives (such as benzoic acid or sodium benzoate, sorbic acid, benzoic acid, etc.), food antioxidants (such as vitamin E, BHA, TBHQ, BHT, etc.), food coloring (such as carotene, lemon yellow, etc.), food flavors, etc.
2, the national standard of margarine
The national standard for margarine is GB15196-2015 "National Standard for Food Safety Edible Oil and Fat Products", which stipulates that margarine containing hydrogenated oils and fats should be labeled with trans fatty acid content. The fat content in traditional margarine is about 80% and the moisture content is about 16%. Therefore, margarine is a fat product that contains more water, and the moisture content of low-calorie margarine is as high as 50%.
<h1 class="pgc-h-arrow-right" > are margarine and anhydrous cream good or bad? How to choose healthier? </h1>
First, the benefits
1. Anhydrous cream and margarine can be used to make a variety of dishes
(1) Margarine
The main raw material of margarine is not milk fat, butter, lard, vegetable oil, or their hydrogenated or ester exchange oil, high melting point, good plasticity, better than natural cream, cheaper, in baked goods, often used margarine instead of natural cream to make a variety of delicacies, such as bread, heavy oil cake, mille-feuille, Danish puff pastry, puff pastry and so on.
Danish puff pastry
(2) Anhydrous cream
Anhydrous cream can be used as a raw material for recombinant milk; can be added to formula milk powder to adjust fat content and improve flavor; can be added to milk to improve taste and frankincense; and can be used as a raw material for foods such as ice cream, biscuits, cakes and bread.
Formula milk powder
2, anhydrous cream and margarine can provide you with heat
Anhydrous cream and margarine contain more fat, fat is the highest calorie nutrient in food, anhydrous cream and margarine are higher in calories, can provide you with more calories.
Milk with anhydrous cream added
Second, the disadvantages
When making margarine, in order to make it easy to use, it can be rolled thin, and can be made into various shapes (plasticity), not easy to melt (high melting point), can be stored for a longer time, to hydrogenate the unsaturated fat in the oil, so that it becomes a fat with a high saturation and melting point, so that more trans fatty acids will be produced in the oil; there are also trans fatty acids in the anhydrous cream, but the content is less.
Mille-feuille puff pastry
Third, how to choose healthier?
1. Look at the ingredient list
Since trans fats are not good for you, when you buy food, you can choose to add anhydrous cream to the food, try to buy as little as possible to add margarine food, you have to look at the ingredient list: the ingredient list is anhydrous cream, or margarine.
A bread ingredient list with margarine infused
2, look at the nutrition facts list
In the Nutrition Facts Table, if trans fats (acids) are marked, the product contains trans fats (acids). One is labeled 0, indicating that in 100 grams or 100 ml of products, trans fatty acids do not exceed 0.3 grams, if more than 0.3 grams, the actual amount will be marked, you eat trans fatty acids every day do not exceed 2.2 grams, eat too much harmful to health.
A list of ingredients and nutrients for a cake roll with margarine infused with trans fatty acids
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
Anhydrous cream is a fat product with a low water content, the main raw material is from raw milk or milk fat; margarine is a fat product with a high water content, the main raw material is not from milk, and the anhydrous cream is margarine is not true.
Anhydrous cream and margarine are easy to use food raw materials, can be used to make a variety of delicious food, and provide more calories; anhydrous cream and margarine contain trans fatty acids, margarine contains more trans fatty acids, if you eat too much trans fatty acids will be harmful to health; choose foods with anhydrous cream than choose foods with margarine, you can choose by looking at the ingredient list and nutrition facts list.
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