Different types of margarine and how to choose the best one for your cooking

Ghee is a key ingredient in many bread and dessert recipes in Arab cuisine, adding a distinctive flavor and rich texture. Ghee gives bread a rich, warm flavor that can’t be achieved using vegetable oils alone. In the following lines, we explain in detail the different types of margarine on the bakers choice website.

What is margarine

Ghee is an animal fat extracted from cow or sheep milk by churning it for a long time until the fat coagulates and floats to the surface as butter. The butter is then melted over low heat to separate the solids and produce pure ghee.

It’s worth noting that various different types of margarine are widely used in Arab cuisine to add a distinctive flavor to main dishes and desserts.

What is margarine made of

Bakers Choice margarine is made from hydrogenated vegetable oils such as soybean oil, cottonseed oil, palm oil, sunflower oil, or a combination of them. The hydrogenation process turns liquid oils into solids or semi-solids at room temperature, giving them a consistency similar to that of shortening. Sometimes, other ingredients may be added to shortening, such as:

• Water: to aid in mixing and texture.
• Salt: to add flavor.
• Emulsifiers: such as lecithin or mono- and diglycerides, to help combine the oil and water and prevent separation.
• Flavors and colors: to give a taste, aroma, and color similar to shortening.
• Preservatives: such as potassium sorbate, to extend shelf life.
• Vitamins: such as vitamins A and D, to increase nutritional value.

It is important to note that in the past, partial hydrogenation produced large amounts of trans fats, which are considered unhealthy. However, many companies now use full hydrogenation processes or other production methods to reduce or remove trans fats from their margarine products.

Different types of margarine

Margarine is a substitute for butter and shortening made from vegetable oils. Its types vary based on the oils used in its manufacture and the processing processes it undergoes. In general, different types of margarine can be classified as:

• Partially hydrogenated margarine: This type was once common among different types of margarine, where vegetable oils undergo a partial hydrogenation process to convert them into a solid or semi-solid substance. However, it contains trans fats, which are considered unhealthy.
• Non-hydrogenated margarine: This type is considered healthier because it does not contain trans fats. It is made from a mixture of liquid and solid, non-hydrogenated vegetable oils.
• Liquid margarine: It is liquid at room temperature and is primarily used for frying and roasting.
• Solid margarine: It is solid or semi-solid at room temperature and is used for baking and cooking.
• Flavored margarine: Artificial or natural flavors may be added to give it a taste similar to that of shortening.

Uses of margarine

Margarine is a solid or semi-solid vegetable fat made from various vegetable oils, such as palm oil, soybean oil, and cottonseed oil. It is widely used as a substitute for ghee and butter in many food applications due to its low cost, availability, and functional properties. Here are some uses of margarine:

In cooking:

• Frying: Margarine has a high smoke point, making it suitable for deep-frying and stir-frying without burning or losing its flavor.
• Baking: It can be used as a substitute for butter in many baked goods, such as cakes, biscuits, and pies, giving them a soft, moist texture.
• Browning and sautéing: It can be used to brown meat and vegetables, adding a rich flavor to dishes.
• Adding it to soups and broths: A spoonful of margarine can be added to soups and broths to add flavor and a creamy texture.
• Preparing rice dishes: It can be added to rice dishes, such as biryani and mandi, to add a distinctive flavor.

In the food industry:

• Confectionery: It is used in the manufacture of many oriental sweets, such as basbousa, kunafa, and baklava, to give them a distinctive texture and rich flavor.
• Snack food: It is used in the composition of some snack foods, such as biscuits and potato chips.
• Economic alternative: It is considered an economical alternative to animal fats in many industrial applications.

In general, various types of margarine can be used in a variety of food applications as an alternative to animal fats, provided that healthy varieties are chosen and moderate consumption is maintained.

The best type of margarine baking and desserts

For baking and desserts, different types of margarine can be used to create different flavors and textures. Here are the different types of margarine at Bakers Choice for baking and desserts:

Animal Ghee:

• Cow Ghee: Characterized by a rich, creamy flavor, it is suitable for many types of bread and desserts, especially those requiring a classic flavor.
• Sheep Ghee: It has a stronger, more distinctive flavor than cow ghee and is used in some traditional desserts and breads to impart a unique flavor.
• Country Ghee (Harra Ghee): Often made from cow or sheep milk using traditional methods, it has a distinct, deep flavor. Some consider it best for Middle Eastern desserts and traditional breads.

Vegetable Ghee:

• Made from hydrogenated or non-hydrogenated vegetable oils. It is cholesterol-free and has a solid consistency at room temperature.
• It is used as a substitute for animal ghee in baking and desserts, especially for those who prefer vegan options or are looking for an economical alternative. Different types of margarine are available in a variety of flavors, some specifically designed for desserts to deliver excellent texture and flavor.

In general, different types of margarine can be used in baking and desserts, and the choice depends on the desired flavor and texture, as well as health and personal considerations.

Nutritional value of margarine

Margarine is a processed vegetable fat used as a substitute for animal fat. Its nutritional value varies depending on the brand and manufacturing process, but in general, it can be summarized as follows:

• Calories: About 880-900 calories (very high).
• Saturated fat: Very high, ranging from 30-70 grams or more.
• Unsaturated fat: The percentage varies depending on the type of oil used.
• Trans fat: Should be zero or in very small amounts in good products, but some older or specially processed types may contain higher levels.
• Carbohydrates: 0 grams.
• Protein: 0 grams.
• Cholesterol: 0 mg (because it is plant-based).
• Sodium: 0 mg.
• Vitamins: Vitamins A and D may be added to some types to enhance their nutritional value, but in small amounts.
• Minerals and fiber: No minerals or dietary fiber.
• High fat content: Margarine is essentially pure fat, and therefore high in calories and fat. High saturated fat content: Most margarine is high in saturated fat, which is recommended to limit as it can increase the risk of cardiovascular disease when consumed in large quantities.
• Possible presence of trans fats: Some partially hydrogenated margarine may contain trans fats, which are very harmful to heart health. It is important to read the nutrition label and ensure that the product is free of trans fats.
• Source of added vitamins: Some companies add vitamins A and D to increase the nutritional value, which is a positive addition.
• Cholesterol-free: Being a plant-based product, it does not contain the cholesterol found in animal products such as ghee and butter.

Generally speaking, when discussing different types of margarine, it can be said that margarine provides a significant amount of energy in the form of fat. However, it should be consumed in moderation due to the high saturated fat content and the potential presence of trans fats in some types. It is preferable to choose types free of trans fats and made from healthy vegetable oils in moderate amounts.

Best croissant margarine

When making croissants, butter is the best choice for the best results. Here are the details:

• High-quality butter: It’s best to use butter with a high fat content (82% or higher), such as European butter. This butter contains less water, which contributes to fluffier layers and a better texture for croissants.
• Unsalted butter: It’s best to use unsalted butter to give you greater control over the amount of salt in the recipe.
• Cold butter: It’s essential to use cold butter when working with croissant dough to ensure it doesn’t melt too quickly during the rolling process (folding the dough).
• Flavor: Butter gives croissants a rich, distinctive flavor that can’t be achieved with other alternatives.
• Texture: The fat in butter helps create separate, fluffy layers in the croissants when baked.
• Puffiness: High-quality butter is pliable and easy to handle during the rolling process to achieve the desired puffiness.

Margarine vs. Butter: What’s the Difference

Margarine and butter are two fat products used in cooking and baking, but they differ in their source, ingredients, and nutritional value. Here are the main differences between them:

Margarine:

• Source: Typically made from vegetable oils such as palm oil, soybean oil, corn oil, or canola oil. It may contain partially or fully hydrogenated oils (although non-hydrogenated varieties are becoming more common).
• Ingredients: In addition to vegetable oils, it may contain water, emulsifiers, preservatives, artificial colors (such as beta-carotene to give it a yellow color similar to butter), and artificial or natural flavors (such as margarine or butter flavor). Some varieties are fortified with vitamins such as vitamins A and D.

Butter:

• Source: A dairy product made by churning cream or whole milk to separate the fat solids from the liquid.
• Ingredients: Primarily milk fat, plus a small amount of water and milk proteins (such as casein), and lactose. Some varieties may contain added salt.

What should you be choosing – butter or margarine

• For high-temperature cooking: Ghee is the best choice because it can withstand much higher temperatures than butter before burning. This makes it ideal for frying and roasting.
• For baking and desserts: Butter often adds a distinctive flavor and texture to bread and cakes.
• For spreading bread or topping dishes: Both can be used, but butter may be easier to spread at room temperature.
• Butter: It has a distinct milky, creamy flavor.
• Ghee: It has a richer, deeper flavor, especially ghee.
• Butter: It contains some fat-soluble vitamins, such as vitamins A and D, but it also contains a percentage of water and milk solids.
• Ghee: It is considered a more concentrated fat because the water and milk solids have been removed. Ghee may contain some vitamins and beneficial fatty acids, such as omega-3. 
• Some studies suggest that ghee may be easier to digest for some people because it does not contain the lactose and milk proteins found in butter.
• Both should be consumed in moderation as part of a balanced diet. Butter: Contains saturated fat and cholesterol.
• Margarine: If made from hydrogenated vegetable oils (artificial margarine), it may contain harmful trans fats. Natural ghee is considered less harmful.

FAQ

What type of margarine is best

• Partially Hydrogenated Vegetable Ghee: This type was once popular, but it contains high amounts of trans fats, which are considered unhealthy for the heart and blood vessels. It is recommended to avoid this type whenever possible.
• Non-Hydrogenated Vegetable Ghee: This type is considered a better option because it contains no or very little trans fats. It is often made from a blend of vegetable oils such as palm oil, coconut oil, soybean oil, or other oils.
• Butter-Flavored Vegetable Ghee: This type has artificial or natural flavors added to mimic the taste of butter. It may be suitable for some recipes that require a buttery flavor but with the properties of vegetable ghee (such as high heat tolerance).
• Organic Vegetable Ghee: This type is made from organic vegetable oils, meaning they were grown without the use of pesticides or artificial fertilizers. Some consider it a healthier option.

What is the most healthy margarine

Margarine, also known as vegetable shortening or margarine, is a butter substitute made from vegetable oils. It is often marketed as a healthier option than butter because it is lower in saturated fat and cholesterol. However, the quality of margarine varies greatly depending on the oils used in its production and how it is processed.

Finally, we talked about the different types of margarine at Bakers Choice. Margarine is a plant-based alternative to traditional shortening.

It’s typically made from hydrogenated vegetable oils such as palm oil, soybean oil, sunflower oil, or cottonseed oil. The hydrogenation process turns liquid oils into solid fats at room temperature, giving margarine a similar consistency to shortening.