Cutting Margarine with Spoon in Ultra HD 4K

Cutting Margarine with Spoon in Ultra HD 4K - Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form.Margarine has a minimum fat content of 80%, the same as butter, but unlike butter, reduced-fat varieties of margarine can also be labelled as margarine (in some countries).



Margarine can be used for spreading, baking, and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities.



Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek μαργαρίτης or μάργαρον (margaritēs / márgaron), meaning pearl-oyster or pearl, or μαργαρίς (margarís), meaning palm-tree, hence the relevance to palmitic acid).Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids which, in combination, formed most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and of the previously unknown palmitic acid.

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