to give your food a nice goldy coulour!
When margarine was introduced it was illegal to sell it yellow or butter colored. Margarine came from the store white with a little packet of powdered yellow dye. You would stir in the powdered dye to make it yellow.
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.
it is easy for example: a cup of margarine or butter
Margarine is a kind of artificial butter and is formed from the hydrogenation of hydrocarbons. It is a solid at low temperatures (e.g, in a fridge) but soon melts and turns into a thick, viscous liquid at room termperature. If you put margarine into a hot frying pan it will turn into yellow oil almost immediately.
Margarine was white and came with a yellow color packet to change it to the color of butter.
Margarine. I suggest watching your diet.
Margarine is a kind of artificial butter and is formed from the hydrogenation of hydrocarbons. It is a solid at low temperatures (e.g, in a fridge) but soon melts and turns into a thick, viscous liquid at room termperature. If you put margarine into a hot frying pan it will turn into yellow oil almost immediately.
Well, darling, it's because the UK has some strict regulations when it comes to food coloring. Margarine often contains yellow dye to make it look more like butter, and the UK decided they weren't having any of that artificial nonsense. So, they banned the sale of yellow-colored margarine to protect consumers from being fooled by fake butter. Butter or bust, I guess!
Shortening and margarine are actually pretty similar in that they are both made by hydrogenating vegetable oil to make it harden into a spread or block. But shortening is typically white and unflavoured while margarine is flavoured with salt and sometimes some milk products, and it's often coloured yellow.
Margarine is made of hydrogenated oils, butter is made of milk, the melting point of them are different. Butter has a high cholesterol level while light margarine has a low level. Margarine has a yellowish color, while butter has a deep yellow color. Margarine is much more recent than butter.
Margarine didn't exist in 1910 there was only butter. It doesn't come out until the 1950's and at first you had to mix yellow food dye into it to make it yellow.
what are the disadvantages of margarine