Homemade vegetable margarine

Homemade vegetable margarine

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Homemade vegetable margarine:how to make homemade margarine from simple and easy to find ingredients. Is margarine bad? All useful information for a healthy and conscious use.

Therevegetable margarineis one of the substitutesveg *with cow butter. It is useful both for those who follow a vegetarian diet and for those who are lactose intolerant.Warning!There are some margarines on the market made with milk and fats of animal origin, before purchasing, read the label and make sure you buyvegetable margarineproduced from vegetable oils. Another precaution: when buying brioches and other baked goods, among theingredientsyou can read"margarine", in this case it could be margarine of animal origin. The use of vegetable margarines is widespread in the food industry but there are still a large number of companies that continue to use margarine made with animal fats.

Vegetable margarine, is it bad?

Therevegetable margarineit consists of a lipid phase and an aqueous phase. Everyone knows that fats are immiscible in water: you just need to insert a few drops of oil in water to notice that the two liquids, while remaining in the same container, are always separate. You can shake the mixture as best you can but ... after a while the oil tends to rise to the surface and float on the water. Invegetable margarinethis problem is solved by the emulsifiers that stabilize the seasoning.

Thevegetable margarinesthat we find on the market are made with vegetable oils such as:

  • Palm oil,
  • coconut oil,
  • peanut oil,
  • soybean oil,
  • sunflower oil,
  • corn oil
  • linseed oil
  • canola or canola oil
  • olive oil

Therevegetable margarineit hurts?
To answer this question, we propose an Australian study conducted between 1966 and 1972 on over 450 patients with heart disease. The study found that by replacing fats of animal origin such as classic butter with fats of vegetable origin such as sunflower seed margarine, he had contributed to doubling the risk of death in the people observed. The risks associated with the consumption ofvegetable margarinewould be connected to the so-calledhydrogenated fats. The hydrogenation process converts some of the carbon-carbon double bonds into the trans form. Trans fat molecules represent a strong risk factor for cardiovascular disease.

Then just buyvegetable margarine without hydrogenated fatsto solve the problem? No, it's not that simple! Some tropical oils such as palm oil and coconut oil are used in margarines without hydrogenated fats ingredients they are naturally semi-solid and do not require hydrogenation but are not very healthy.

Originally, freshly extracted palm oil and coconut oil no longer have contraindications than other vegetable oils. The problem lies in the treatments undergone by these oils to lengthen their storage period. In summary, even thevegetable margherine without hydrogenated fatsit cannot be considered a health ally. The speech is also the same for thevegetable cream without hydrogenated fats that we find on the market.

Homemade vegetable margarine

At home it is possible to prepare a healthier version ofvegetable margarinethat we find on the market. Here are the ingredients to use to make about 400 grams of homemade vegetable margarine:

  • - 25 g of soy lecithin
    it is easily found on Amazon and in the most well-stocked supermarkets. Useful links, soy lecithin on Amazon.
  • - 40 ml of water
    you will need them to dissolve the soy lecithin.
  • - 90 ml of extra virgin olive oil
    choose a premium quality extra virgin olive oil.
  • - 50 ml of canola oil
    alternatively you can use corn oil.
  • - Ice water as required
    you will need about a glass of water, more or less 220 ml to be added gradually.

How to proceed for make homemade margarine?

1) Put the water in the freezer and let it cool for a few hours. The water must not reach the solid state but must be very cold.

2) Dissolve the lecithin in the water and, with an immersion blender, emulsify the lecithin with the oil until it is completely absorbed.

3) While mixing, gradually, add the ice water. Blend until you get the classic consistency ofvegetable margarine. For this reason, you may not have to add all the amount of water indicated among the ingredients.

Therehomemade vegetable margarine, you can keep it in the fridge for a week. If the oil begins to separate from the aqueous phase, do not worry, it is normal ... in large industries they add emulsifying ingredients, preservatives and dyes ... in the home you just have to have the patience to blend again before use. Since the mixture is free of preservatives, the advice is to consume it immediately after preparation so as not to run the risk of having to emulsify several times with the hand blender.

If you liked this article you can follow me on Twitter, add me on Facebook, among the circles of G + or see my shots on Instagram, le vie dei social they are infinite! :)

You might also be interested in

Soy lecithin

Vegetable caviar

Video: Production of Margarine by using cooking oil, mini project UNIKL MICET (August 2022).