Physicochemical Events In The Production Of Butter And Margarine Essay

Compare and contrast the physicochemical events in the production of butter and margarine

INTRODUCTION

Butter is one of the diary products, that is a energy-yielding food products which are produced from the milk of mammals such as sheep, goats, buffalos and yaks. Twenty litres of whole milk is required in the production of one kilogram of butter. It is produced from the cream of milk with a fat content of about 80%. Chemically butter consists of butterfat, milk proteins, water and vitamins A, D and E. Colour of butter is generally pale yellow but it range from deep yellow to light white. It has a pH ranging from slightly acidic to neutral making it compatible with other food products (Bethany Moncel). Butter is a source of different macronutrients required in body for the proper and normal functioning of metabolic activities occurring in human body.

Nutrients Specified amount in butter

Carbohydrates 0.1g

Proteins 0.5g

Fat 81.7g

Saturated fat 54g

Calcium 15mg

Figure 1, Table showing nutrient value of butter per 100 grams.

Margarine is an imitation of the butter spread, which is used in cooking, spreading and baking. Margarine is composed of 80% of fat and 20% of water solids of which 3% is salt. Margarine is a man-made spread produced by chemical modification of fats. Margarine consists of tiny water droplets spreaded uniformly in between a continuous fat phase(Wikipedia,2014). Margarine is a good source of vitamins such as vitamin A and B12 and minerals such as sodium and potassium.

Nutrients Specified amount in margarine

Carbohydrates 0.7g

Proteins 0.2g

Fats 81g

Saturated fat 15g

Sodium 2 mg

Figure 2, Table showing nutrient value of margarine per 100 grams

STRUCTURE OF BUTTER AND MARGARINE:

Butter is a mixture of tr...

... middle of paper ...

...water-in-oil emulsions with the equal fat content of about 80% and the water content of about 16 %. Both butter and margarine undergoes the process of crystallization and pasteurization during their respective production. Crystallization is process which is performed to improve the consistency of the final product whereas pasteurization is one of the common processes which are performed during production to improve shelf life of product by inhibiting the growth of micro-organisms. In comparison, to margarine, butter contains high amounts of saturated and trans fats whereas margarine is highly rich in unsaturated fat along with trans fat. Trans fat contributes to the large amount of LDL (bad cholesterol) in the body, which cause heart and coronary diseases. However low-fat and reduced sodium or reduced cholesterol margarines are more beneficial to the human body.