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