To the hostess on a note: experts explained, in what differences of margarine from butter

Butter and margarine — different products though are similar by the form. And if the majority of consumers know that oil receive from whipped cream, the margarine structure is represented to much dangerous mix of transfats. Earlier margarine made from partially hydrogenated vegetable oils. The partial hydrogenation allowed to change texture of fats — did them by more dense. It is convenient to use them, for example, in baking and confectionery: thanks to it the wafer stuffing does not spread, and cream on pies turns out such air. Thus collateral product partial hydrogenation...