Butter vs. margarine for baking: A food scientist breaks down the chemical differences
By
Rosemary Trout
Summary
A food scientist explains the key chemical and structural differences between butter and margarine, and how those differences affect baking outcomes. Butter is a water-in-oil emulsion with milk solids and about 80% fat, while margarine is also a water-in-oil emulsion but made from vegetable oils with varying fat content. The article covers how factors like fat percentage, water content, melting point, and the presence of milk proteins influence texture, browning, flakiness, and flavor in baked goods. It provides practical guidance on when to use each fat based on the desired baking result.
Source
Twitter / XButter vs. margarine for baking: A food scientist breaks down the chemical differencesspklr.ioKey quotes
· 4 pulledWhen I was studying nutrition in college, I had a teaching assistant who recommended margarine over butter. I was shocked – and wondered about the difference between the two. It was one of the things that sparked my interest in food science.
Butter is a water-in-oil emulsion, meaning that tiny droplets of water are dispersed throughout the fat.
Margarine is also a water-in-oil emulsion, but it's made from vegetable oils instead of milk fat.
The choice between butter and margarine can significantly affect the texture, flavor and appearance of your baked goods.
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