Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk

Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk
Margarine (i / mɑrdʒərɨn /, / mɑrɡərɨn /, / mɑrdʒrɨn / or / mɑrdʒəri ː n /) is a semi-solid emulsion composed mainly of vegetable fats and water. While butter fat derived from milk, margarine is mainly derived from vegetable oils and fats, and can contain some skimmed milk. In some places it is colloquially known as oleo, short for oleomargarine.

Margarine (like butter) is composed of a water-in-fat, with water droplets (minimum 16% of the total content by weight of the emulsion) measuring 10-80 microns in diameter, uniformly dispersed in a fat phase is in a stable crystalline form the definition of margarine is based on the legal definition for butter -. both contain a minimum of 16% water and a minimum fat content of 80%. This was adopted by all major producers and became the industry standard.

Margarine can be used both for broadcast or for cooking and baking. Also commonly used as an ingredient in other foods, such as cakes and biscuits, for its wide range of functionality.

Margarine Origin
Alternative name(s): Oleo, oleomargarine
Place of origin: France
Creator(s): Hippolyte Mege-Mouries
Details
Type: Spread
Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk

Main ingredient(s): Vegetable oils
Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk



Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk


Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk


Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk


Margarine Oleo | Oleomargarine - Oils Fats Skimmed Milk


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