Comparison of Butter and Margarin for Some properties


Erkaya Kotan T., Kavaz Yüksel A., Şengül M., Bakırcı İ.

6. Fed Congress: Oils, Fats and Lipids in the 3rd Milennium 2008, Athens, Yunanistan, 7 - 10 Eylül 2008, ss.585

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Athens
  • Basıldığı Ülke: Yunanistan
  • Sayfa Sayıları: ss.585
  • Atatürk Üniversitesi Adresli: Evet

Özet

Butler which must contain at least 80% fat (weight per weight, w/w) is mainly produced

by churning milk fat from sweet cream or cream acidified with cultures it is sometimes

produced from yoghurt. Butter is anatural dairy product, which was made as far back as

2000 BC. Butler that usually produced in world is made from cow or sheep milk but it

can also be made from the other mammalian's milk such as goat, buffalo, and yaks.

Margarine can be made from any of a wide variety of animal or vegetable fats and is

often mixed with skim milk, salt, and emulsifiers. Margarine was invented alitlle over

100 years ago. Since the n quality has improved and it can now be considered a staple

product in its own right, though it is stili regarded by some as a outter substitute. There

are some differenees between butler and margarine with respect to nutritional,

rheologieal, flavour and fatty acid compositional properties. Both butter and margarine

eontain fats, whieh are groupings of the elements carbon, hydrogen and oxygen. The

difference is how those atoms are bonded together. Although butter and margarine

inelude partially saturated fatty aeids, butter is anatural produet that does not contain

trans-fatty acids. Therefore, it is accepted an excellent souree of fat-soluble vitamins

such as vitamin A, D, E and K. On the other hand, margarine is clıolesterol free and

lower in saturated fats. It also contains harmful trans-fatty aeids, and often residues of

the toxic metals nickel and eadmium. Many researches show that trans-fatly aeids

ıncrease inflammation in the body. This can worsen illnesses such as colitis and

arthritis. Moreover, in some studies are suggested that intake of margarine may

increase total cholesterol and LDL, the risk of coronary hearth diseases, asthma,

cancers, allergic disease and decreases the immune response. The aim of this review

was to evaluate the differences of butler and margarine with respect to some properties

under scientific knowledge in literature.

Keywords: Butter, margarine, fat, vegetable oil, fatty acids, cholesterol