Margarien is n smeer wat gebruik word vir geur bak en kook Dit word meestal gebruik as n plaasvervanger vir botter Alhoe

Margarien is 'n smeer wat gebruik word vir geur, bak en kook. Dit word meestal gebruik as 'n plaasvervanger vir botter. Alhoewel dit oorspronklik van dierlike vette gemaak is, word die meeste margarien wat vandag verbruik word, van plantaardige olie gemaak. Die smeer is oorspronklik oleomargarine genoem uit Latyn vir oleum (olyfolie) en Griekse margariet ("pêrel", wat glans aandui). Die naam is later verkort tot margarien.

Smeerbare margarien word in plastiekbakkies verkoop

Margarien bestaan uit 'n water-in-vet-emulsie, met klein druppeltjies water wat eenvormig deur 'n vetfase in 'n stabiele vaste vorm versprei is. Terwyl botter gemaak word deur die bottervet van melk te konsentreer deur roering, word moderne margarien gemaak deur 'n intensiewe verwerking van verfynde groente-olie en water.

Volgens 'n Amerikaanse federale regulasie moet margarien 'n minimum vetinhoud van 80 persent hê (met 'n maksimum van 16% water) om as sodanig in die Verenigde State geëtiketteer te word, hoewel die term informeel gebruik word om groente-olie-gebaseerde smere te beskryf met 'n laer vetinhoud. In Brittanje, Australië en Nieu-Seeland kan daar in die omgangstaal na verwys word as marge.

Margarien word as 'n bestanddeel in ander voedselprodukte gebruik, soos gebak, doughnuts, koeke en koekies.

Verwysings

Rupp R (13 Augustus 2014). "The Butter Wars: When Margarine Was Pink". The Plate: National Geographic. Geargiveer vanaf die oorspronklike op 1 Augustus 2018. Besoek op 5 Desember 2017.
Rajah, Kanes (1 Mei 2005). "Spread thickly with innovation: with the basic concept of spreads unchanged for decades, producers have to be increasingly innovative in their product development and marketing. Kanes Rajah outlines some successful strategies". Al Business website. The Gale Group, Inc. Geargiveer vanaf die oorspronklike op 30 November 2007. Besoek op 10 November 2009.
"Margarine, Part 166: Subpart B, Requirements for Specific Standardized Margarine". Code of Federal Regulations, Title 21, Subchapter B, Food for Human Consumption, US Food and Drug Administration. 1 April 2017. Besoek op 5 Desember 2017.
"Margarine, Part 166: Subpart B, Requirements for Specific Standardized Margarine". Code of Federal Regulations, Title 21, Subchapter B, Food for Human Consumption, US Food and Drug Administration. 1 April 2017. Besoek op 5 Desember 2017.
Matthew Boyle (31 Januarie 2014). "Unilever Adds Butter to Margarine as the Foods' Fortunes Reverse". Businessweek.com. Geargiveer vanaf die oorspronklike op 31 Januarie 2014. Besoek op 11 Januarie 2015. Although margarine was originally made primarily from beef fat, the products most people call margarine today are spreads
"marge in Collins Dictionary". Besoek op 5 Mei 2018.
Ian P. Freeman (2005). "Margarines and Shortenings". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim. doi:10.1002/14356007.a16_145. ISBN 3527306730.

[rupp-1] Rupp R (13 Augustus 2014). "The Butter Wars: When Margarine Was Pink". The Plate: National Geographic. Geargiveer vanaf die oorspronklike op 1 Augustus 2018. Besoek op 5 Desember 2017.

[Rajah-2] Rajah, Kanes (1 Mei 2005). "Spread thickly with innovation: with the basic concept of spreads unchanged for decades, producers have to be increasingly innovative in their product development and marketing. Kanes Rajah outlines some successful strategies". Al Business website. The Gale Group, Inc. Geargiveer vanaf die oorspronklike op 30 November 2007. Besoek op 10 November 2009.

[fda2017-3] "Margarine, Part 166: Subpart B, Requirements for Specific Standardized Margarine". Code of Federal Regulations, Title 21, Subchapter B, Food for Human Consumption, US Food and Drug Administration. 1 April 2017. Besoek op 5 Desember 2017.

[fda20172-4] "Margarine, Part 166: Subpart B, Requirements for Specific Standardized Margarine". Code of Federal Regulations, Title 21, Subchapter B, Food for Human Consumption, US Food and Drug Administration. 1 April 2017. Besoek op 5 Desember 2017.

[5] Matthew Boyle (31 Januarie 2014). "Unilever Adds Butter to Margarine as the Foods' Fortunes Reverse". Businessweek.com. Geargiveer vanaf die oorspronklike op 31 Januarie 2014. Besoek op 11 Januarie 2015. Although margarine was originally made primarily from beef fat, the products most people call margarine today are spreads

[6] "marge in Collins Dictionary". Besoek op 5 Mei 2018.

[7] Ian P. Freeman (2005). "Margarines and Shortenings". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim. doi:10.1002/14356007.a16_145. ISBN 3527306730.