There are different types of margarine from full-fat to half-fat margarine. Not all varieties are suitable for cooking or baking. Therefore we have an overview of varieties and uses for you
What types of margarine are there?
Margarine is often used as a good alternative to butter. But margarine is not just margarine, because there are different types. These usually differ in their fat content and the spectrum ranges from full fat – to half-fat margarine and more. Accordingly, different types of margarine are suitable for different purposes.
Use half-fat margarine as spread fat
Half-fat margarine has about half the fat. For this purpose, the margarine is produced chemically modified and water is added for the missing fat. Therefore, low-fat margarine is only suitable as a spread, e.g. for people who want to lose weight in a healthy way, but do not want to do without their beloved butter. However, half-fat margarine is not an alternative to baking or cooking.
Use margarine for cooking and baking
If you want to cook or bake, be sure to use margarine instead of low-fat margarine. Because half-fat margarine does not dissolve like butter when heated, but flakes and separates into its chemical components. In addition, the high water content ensures that it splashes when frying. Consequently, those with half the fat content are completely unsuitable, especially for greasing when baking or as a substitute for butter in the frying pan. Consequently, use butter or full-fat margarine when baking cakes or cookies. The same applies to cooking.
