Still a lot of people out there are confused between
margarine and butter and their different uses. Whereas butter is made from the
butterfat of milk, margarine is made mainly of refined vegetable oil and water.
Based on its history, margarine was made to get “cheaper” imitation of butter.
These are the summaries of different types of margarine and butter and their
different uses in food.
Types of margarine:
Traditional stick margarine: It’s the least healthy of all margarines because it’s highest in
trans fat. The more solid a margarine, the more trans fats it contains from
partially hydrogenated oils. Best uses? The same as butter — spreading, melting,
baking and sautéing.
Regular tub margarines/spreads: Most contain 61 to 79 percent vegetable oil and many are now
labeled as trans-fat-free, though they may still contain some partially
hydrogenated oil. Gimmicky ingredients like sweet cream buttermilk, yogurt and
olive oil aren’t typically present in large enough quantities to be of much
help, except for some flavor. Several tub margarines now have added calcium —
at 100 milligrams per tablespoon, which is 10 percent of the Daily Value
recommendation — might be a helpful calcium boost. Best uses? Spreading,
melting, sautéing. Avoid use in baking, as it reduces volume of baked product,
so cakes and cookies rise less and have a tougher crumb.
Light, low-Fat and fat-free spreads: These range from 0 percent (fat-free/nonfat) to
40 percent vegetable oil (light/lower fat) and are your most healthy choices.
Each of these products contains a large quantity of water, which greatly
affects potential use. Best uses? Spreading, though the water content can cause
sogginess if given time. Do not use for baking, it results in poor quality
products (e.g., individual cookies become a bar cookie, cakes will be dense and
have compressed crumb).
Plant stanol and sterol ester spreads: These spreads include plant sterols and stanols
that are proven to lower blood cholesterol — if you use 2 to 3 tablespoons
daily, which can quickly add calories to your diet. Brand name examples are:
Benecol, Promise or Smart Balance. Best uses? Spreading. Don’t use for baking
for same reason as light spreads.
Spray/pump products: These are extremely low in saturated and trans fats, hence their
liquid nature. Best uses? Topping and sautéing.
Source: Susan Mills-Gray, Nutrition and Health Education Specialist, University of Missouri Extension (http://missourifamilies.org/features/nutritionarticles/nut235.htm)
Types of butter:
Unsalted butter: Sometimes called “sweet cream butter,” this is the most versatile variety. It will see you through every cooking job, from baking to sautéing. Made from only milk or cream (or sometimes both), it contains at least 80 percent milk fat—the fatty particles in milk that are separated out to make cream.
Salted butter: Just like the original, but with (surprise) the addition of salt. Many people reach for this when buttering bread, but use caution when you’re cooking or baking, since most recipes call for unsalted butter.
Organic butter: Comes from cattle raised without antibiotics or growth hormones and given 100 percent organic feed grown without toxic pesticides or synthetic fertilizers. It is available unsalted and salted and can be used like conventional butter.
Whipped butter: This variety has air or some other gas, such as nitrogen, added to it to make it less dense than standard butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon (often half) and a lighter texture. Best for spreading on toast and finishing dishes, whipped butter is not recommended for baking or cooking.
European-style butter: This is the reason French croissants are so utterly irresistible: Loaded with extra milk fat—82 to 85 percent for most brands—European-style butter has less moisture than standard butter and so produces extra-flaky pastries and tender, fluffy cakes. Because it is made with fermented (also called “cultured”) cream, it has a slight tang. European-style butter can be used for all cooking tasks.
Spreadable butter: A combination of regular butter and vegetable oil (and sometimes other flavorings and fillers), this product maintains a soft texture even when refrigerated. It is not recommended for baking or cooking.
Light butter: This option has half the calories of standard butter because it contains less milk fat—40 percent at most. The rest is made up of water, lactic acid, and other fillers. It is not recommended for baking or cooking.
Butterlike spread: Often marked with the label “buttery spread,” this has a similar soft texture to spreadable butter but contains far less real butter—at most 5 percent and sometimes none at all. Instead, it is made primarily from a blend of vegetable oils and other fillers. Its benefits include fewer calories, less fat, and just a trace amount of cholesterol. It is not recommended for baking or cooking.
Unsalted butter: Sometimes called “sweet cream butter,” this is the most versatile variety. It will see you through every cooking job, from baking to sautéing. Made from only milk or cream (or sometimes both), it contains at least 80 percent milk fat—the fatty particles in milk that are separated out to make cream.
Salted butter: Just like the original, but with (surprise) the addition of salt. Many people reach for this when buttering bread, but use caution when you’re cooking or baking, since most recipes call for unsalted butter.
Organic butter: Comes from cattle raised without antibiotics or growth hormones and given 100 percent organic feed grown without toxic pesticides or synthetic fertilizers. It is available unsalted and salted and can be used like conventional butter.
Whipped butter: This variety has air or some other gas, such as nitrogen, added to it to make it less dense than standard butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon (often half) and a lighter texture. Best for spreading on toast and finishing dishes, whipped butter is not recommended for baking or cooking.
European-style butter: This is the reason French croissants are so utterly irresistible: Loaded with extra milk fat—82 to 85 percent for most brands—European-style butter has less moisture than standard butter and so produces extra-flaky pastries and tender, fluffy cakes. Because it is made with fermented (also called “cultured”) cream, it has a slight tang. European-style butter can be used for all cooking tasks.
Spreadable butter: A combination of regular butter and vegetable oil (and sometimes other flavorings and fillers), this product maintains a soft texture even when refrigerated. It is not recommended for baking or cooking.
Light butter: This option has half the calories of standard butter because it contains less milk fat—40 percent at most. The rest is made up of water, lactic acid, and other fillers. It is not recommended for baking or cooking.
Butterlike spread: Often marked with the label “buttery spread,” this has a similar soft texture to spreadable butter but contains far less real butter—at most 5 percent and sometimes none at all. Instead, it is made primarily from a blend of vegetable oils and other fillers. Its benefits include fewer calories, less fat, and just a trace amount of cholesterol. It is not recommended for baking or cooking.
Source: Lindsay Hunt (http://www.realsimple.com/food-recipes/shopping-storing/food/types-of-butter)