Jubi Margarine

Smartphone tests Free app Margarine is an emulsion product made from water and vegetable oil. It may contain animal or fish oil, milk, flavorings, colors, salt, sugar, and other food additives. Today, palm oil is the main component of margarine, although other types of vegetable oils can also be used: sunflower, soybean, rapeseed, as well as beef or pork fat. Margarine dates back to the 19th century, when the Emperor Napoleon offered an impressive reward to the person who invented a product that tastes like butter, but with cheaper ingredients. This was done by the French chemist Mege-Mourier. Due to its low cost, the new product caused distrust among the French, but for the same reason it quickly gained popularity all over the world, including in Russia, although its factory production began much later in our country - in 1928. Previously, animal fats (pork, beef, lamb) and whale fat were most often used for the production of margarine. Now the main components in Russia are sunflower and palm oil. In America - soybean. In Europe - rapeseed. Moreover, if palm oil is  Jubi Margarine already solid, that is, it already has a melting point necessary for margarine, then liquid oils must be modified: as a result of saturation of double bonds in polyunsaturated fatty acids - hydrogenation - so-called hydrogenated fats are formed, which have a solid consistency. As additional components in the composition of margarine include various food additives: flavorings, colors, salt, sugar. The salt allows the margarine to splatter less when frying and cooking. Milk and its derivatives are added to creamy margarine. The most popular emulsifiers in margarine are monoglycerides of fatty acids and lecithin (usually soy). Margarines are classified as hard, soft and liquid. 1. Hard margarine is quite dense in consistency and perfectly spreads on bread. It comes in the following brands: 2. Soft margarine is quite plastic in consistency. In the labeling, it is indicated: 3. Liquid margarine has the consistency of a homogeneous emulsion. It is classified into the following brands: B2. B5. Margarines made on the basis of natural tropical fats (palm, coconut, palm kernel oil), as well as re-esterified fats may not contain trans fatty acid isomers at all, since they do not undergo hydrogenation 1. Margarine absorbs extraneous odors well, therefore the main criterion when choosing it should be packaging. Foil does its job best, not parchment or paper. Aluminum foil does not allow water to pass through and increases the shelf life of the product. You shouldn't buy margarine with broken packaging. https://jiji.ng/ojodu/meals-and-drinks/jubi-margarine-rJDVUwuFKeeXv1e1REdAEqLx.html