[ad_1] Margarine arrived in the US in the 1870s, causing a war with dairy farmers who falsely claimed it caused illnesses. The dairy industry also opposed coloring margarine yellow. By 1902, most states had imposed color limits, and some required it to be dyed pink, red, brown, or black. Six states have banned margarine altogether. […]
[ad_1] Margarine with at least 80% fat content can be used for baking, but non-fat margarine and blended versions may not work well. Freezing margarine before creaming and being cautious when melting can help. Additives like flavorings can affect the taste of the final dish. In general, margarine can be used for baking if it […]
[ad_1] Vegan margarine is made without animal products or by-products, but some non-vegan margarines contain dairy compounds or animal fats. Vegan margarine is made using oils such as palm, sunflower, olive, or soybean, and is labeled as such. It can be used like regular margarine, but the fat content should be checked before baking. Vegan […]
[ad_1] Margarine, made from vegetable shortening, was once seen as a healthier alternative to butter, but it can still increase the risk of heart disease due to high levels of trans and saturated fats. Some manufacturers have reduced these fats, but moderation is still advised. As with any food that is essentially pure fat, there […]
