Yes, margarine is almost pure fat.
Mège-Mouriés invented margarine because the butter was healthy by the saturated fat, margarine was substance without any kind of fat. It was determined with often contains trans of fat, which was worse than saturated fat.
Came with a separate package of a coloring agent which you had to add and mix in yourself. Yellow margarine could not be purchased. Butter was yellow, margarine was white. Lard was white. Yellow was a premium product and laws were passed to insure that you couldn't peddle lard or vegetable oils as the Real Thing.
butter lard has more fat comparing to margarine. butter lard has 205grams of fat but whereas, margarine has only 8grams of fat.
No. Cream cheese is not margarine.
No, most tub margarine contains very little fat.
butter, margarine, olive oil, any vegetable oil
Because margarine is a fat as is the cooking oil.
Margarine is not a type of food, moreover a type of fat.
Unsaturated fat. there is double bonds between the carbons making it semi solid. It gets in margarine by the process of hydrogenation.
Only if the margarine is not "light" (lite or low-fat / lo-fat.) "Light" margarines have a high proportion of water to fat, and will not bake properly.
No. Margarine contains oil from canola, sunflower or corn. Margarine is not based on animal fat from milk; butter is.
i believe that margarine us healther then butter because butter is made from the fat of milk!