this is achieved by a hydrogenation reaction. The idea being that the oil molecules are unsaturated double bonds, when their exposed to hydrogen gas at high pressure , this causes hydrogen to be added to the molecules and change the double bonds to single bonds, which is responsible for the phase change from liquid to solid.
Basic margarine can be made out of a mix of animal fats or vegetable oils (of most kinds) and milk. Salt adds great flavor, and only a dash of it is needed to make a significant difference.
butter, margarine, olive oil, any vegetable oil
Vegetable oil
vegetable oil
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.
No. Margarine contains oil from canola, sunflower or corn. Margarine is not based on animal fat from milk; butter is.
yes
Margarine is produced by emulsification of skim milk into vegetable oil. It is done by adding monoglycerides and diglycerides (which are emulsifiers) to the mixture of oil and water. The mixture is then mixed very rapidly, and cooled at the same time. At the end, the vegetable oil will solidify partly and trap water molecules inside.
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
The fudge recipe says to use margarine,not the spread kind. All stick margarine says 60-65% vegetable oil spread. Can you use the stick margarine with that label?
Butter is made from milk (cow, goat, buffalo - but you won't find buffalo butter on your store shelf). Margarine is made from vegetable oil.
No. Margarine is vegetable matter, not animal.
Margarine is 80% fat and 20% watery, so there is no realcorrespondence.The 0.8 ounce of margarine oil would be equal to 1,82 tablespoon of vegetable oil, but you'd need to add 0.45 tablespoons of whey or some other watery fluid as well.