Margarine (classic) yog kev sib xyaw ntawm cov zaub thiab tsiaj cov rog uas raug hydrogenation.
Rau feem ntau, ib qho txaus ntshai thiab tsis yog neeg tsis noj nqaij cov khoom uas muaj trans isomers. Lawv nce qib ntawm cov cholesterol hauv cov ntshav, cuam tshuam kev ua haujlwm ntawm cov cell membranes, pab txhawb kev txhim kho cov kab mob vascular thiab impotence.
Kev noj txhua hnub ntawm 40g ntawm margarine nce kev pheej hmoo ntawm plawv nres los ntawm 50%!
Tam sim no tsim thiab purely zaub margarine. Feem ntau lawv yog siv los npaj ntau hom puff pastry.
Margarine muaj nyob hauv peb hom: 1. Margarine yog ib qho nyuaj, feem ntau tsis muaj xim margarine rau kev ua noj lossis ci, nrog cov ntsiab lus siab ntawm cov tsiaj rog. 2. "Traditional" margarines rau kev sib kis ntawm toast nrog cov feem pua ntawm cov roj saturated. Ua los ntawm tsiaj rog lossis zaub roj. 3. Margarines siab hauv mono- lossis poly-unsaturated rog. Ua los ntawm safflower (Carthamus tinctorius), sunflower, soybean, cottonseed los yog txiv roj roj, lawv suav hais tias noj qab nyob zoo dua butter lossis lwm hom margarine.
Ntau qhov "smudges" nrov niaj hnub no yog sib xyaw ntawm margarine thiab butter, ib yam dab tsi uas tau ntev lawm ua txhaum cai hauv Asmeskas thiab Australia, ntawm lwm lub tebchaws. Cov khoom no tau tsim los ua ke cov yam ntxwv ntawm tus nqi qis thiab yooj yim-rau-siv cov khoom siv dag zog nrog cov saj ntawm qhov tseeb.
Roj, thaum lub sij hawm tsim khoom ntawm margarine, ntxiv rau hydrogenation, kuj raug rau thermal ua nyob rau hauv lub xub ntiag ntawm catalyst. Tag nrho cov no entails cov tsos ntawm trans rog thiab isomerization ntawm ntuj cis fatty acids. Qhov twg, tau kawg, tsis zoo rau peb lub cev.
Feem ntau margarine yog tsim nrog cov tsis-neeg tsis noj nqaij additives, emulsifiers, tsiaj rog ... Nws yog qhov nyuaj heev los txiav txim siab qhov twg margarine yog neeg tsis noj nqaij thiab qhov twg nws tsis yog.