Butter and margarine are two fats widely used in cooking, but they are not the same. We present all the differences between them so you can learn to differentiate them.
Fat is fat. But not all fat is equal. Butter and margarine are a good example. And there are notable differences between the two, from their origin to their composition. Also in its health effects?
The fat industry, and especially margarine, has always been full of myths, intentional or misunderstanding. Today, it is still difficult to understand what happens with these two fats, which is the best, if any, why, and how we should incorporate it into our diet.
What is butter
Butter is a traditional fat obtained from whipping and kneading milk cream, mainly cow’s milk. Its color and flavor may vary slightly depending on the animal’s diet, presenting shades ranging from creamy white to faint yellow. It is rich in vitamins A and D, cholesterol, and saturated fat, and its consistency is solid at room temperature but melts with heat.
What is margarine
Margarine is commonly made from a mixture of vegetable oils. These ingredients undergo a hydrogenation process to obtain a solid and spreadable texture at room temperature.
On the other hand, margarine is a more recent invention, designed as an alternative to butter. Although we cannot definitively state the fact, there are those who say that margarine appeared as a healthier alternative to animal fat, or perhaps a more spreadable and manageable fat was sought.
Differences between butter and margarine
At first glance, they may look quite similar. In flavor, they do not have great differences either, although they do have a different organoleptic profile. And what about nutrition? How are they different, then?
Plant or animal origin
While butter always comes from animal origin (dairy cream), margarine is based on vegetable oils, which marks a fundamental difference between the two. The hydrogenation process basically turns an oil solid. If we had a liquid animal fat at room temperature we could solidify it with hydrogen, but this usually only happens with vegetable oils.
Types of fats according to their composition
Here we find the crux of the matter. The essential difference between a fat and an oil is how saturated their molecules are with hydrogen. Without going into details, the more saturated, the more solid the fat will be at room temperature. Hence, an oil is hydrogenated to convert it to a texture more similar to that of butter: margarine. Even so, they still have a different nature. While butter is mainly composed of saturated fats typical of animal products, margarine is mainly formulated with polyunsaturated fats derived from vegetable oils. The latter are generally considered healthier for the heart, as they can reduce “bad” cholesterol (or LDL).
Minerals and vitamins
Butter contains vitamins A and D, as well as other minerals from milk, although they are sometimes also enriched. Margarine, depending on its manufacturing process and the oils used, may contain different amounts of vitamins added in the manufacturing process and, in some cases, phytosterols that help reduce cholesterol.
Preparation and processing
Butter is made through a relatively simple process of churning cream. This can be done in a traditional way, although there are also industrial processes that manufacture the huge amount of butter that is consumed. Margarine, for its part, requires a more complex process that includes the hydrogenation of vegetable oils, so it can only be made industrially.
Flavor
This is very subjective. Without a doubt, they have different flavor profiles. Although both products coincide in their “fatty” section, butter usually has stronger and more dairy tastes, obviously. Margarine, on the other hand, is much softer and has less body. It cannot be said that one product or another has a better or worse flavor since this depends on taste.
Which is healthier, butter or margarine?
Let’s go to the question that a person most often ask themselves. However, the answer is not simple, as it depends on several factors, including the specific composition of margarine and a person’s overall dietary pattern. Historically, margarine was promoted as the healthier option due to its lower saturated fat content. However, some margarines contain trans fats, known to have a negative impact on cardiovascular health.
On the other hand, although butter is, in general, a fairly demonized food, a better understanding of the processing of fats in our metabolism and its role in the formation of cholesterol has returned some “honor” to this fat, which should continue to be taken in moderation, of course. Today, except for the presence of trans fats, margarine is usually a quite acceptable option for the consumption of spreadable fats. But also butter.
The most important thing is to look for, we repeat, that it does not contain trans fats, and, if possible, that they are as unsaturated fats as possible, which we probably find easier in margarines. On the other hand, it is also more interesting to have a vitamin-like A or D that comes from the raw material instead of industrial enrichment, although in margarine we could find a broader profile of vitamins and minerals. In short, the secret will be found in the label and the ingredients.
Which has more cholesterol, butter or margarine?
Before continuing, it is essential to clarify that the presence of cholesterol does not simply determine the appearance of excessive cholesterol in our body. The metabolism generates cholesterol as a kind of tool for various bodily tasks. Cholesterol is necessary to live. However, an excess of it, which usually occurs after bad lifestyle habits (poor sleep, drinking alcohol, eating excess fats and sugar, and committing other excesses) has negative consequences, of course.
That said, butter, being an animal product, naturally contains cholesterol, since it is an eminently animal substance. That does not mean that eating butter in moderation implies an increase in cholesterol that has a negative impact on our health.
On the other hand, margarine, being made primarily from vegetable oils, generally does not contain cholesterol, unless animal fats are added during the manufacturing process. However, it does contain fats that are precursors to cholesterol.
In short, butter and margarine both have a fairly similar probability of producing the same blood cholesterol levels. In fact, when faced with a problem of excess, neither of the two fats is recommended, obviously. If we have high cholesterol, neither, no matter how much margarine seems to have a “better” nutritional profile. That’s not true. Both fats have the same nutritional profile because, luckily, for us, the metabolism is quite stubborn and a change will only be caused by crushing it a lot, eating fats, for example. In the end, the most important thing is to consume either of these two fats in moderation and be attentive to the specific composition of the product we choose, rather than choosing between one or the other.