Margarine was originally developed as butter substitute. Manufacture is based on the principle of hydrogenation, i.e. converting liquid oils into solid fats by the addition of hydrogen gas. Margarine contains trans fat, which is considered by many doctors to be the worst type of fat you can eat. Unlike other dietary fats, trans fat both raises ‘bad’ cholesterol and lowers ‘good’ cholesterol.
Margarine can come in two forms: Block margarine
• Made mainly from vegetable oils but can contain marine and animal oils
• High in saturated fat • Packaged in foil/waxed paper
Uses: Spreading, baking and frying Soft margarine
• Contains vegetable oils, whey/ buttermilk and water
• High in saturated fat (but a little less so than block margarine)
• Packaged in plastic tubs Uses: Spreading, baking and frying
Dairy spreads
A wide range of dairy spreads and butters are available to consumers. These include: Dairy spread
Description Low-fat dairy spreads
• Contains traces of protein • Fat (38–40%) • Low in saturates and high in monounsaturates
Spreadable low-fat butters
• Protein (7%) • Fat (40%) • Higher in saturated fat
Functional dairy spreads
• Has traces of protein • No hydrogenated fatty acids • Virtually no trans-fatty acids • Contains plant stanol esters
210 Examples
Dairygold Lighter
Avonmore Extra Light
Kerry Low-Low
Connaught Gold Half-Fat
Benecol Flora ProActiv
Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
