The margarine


Definition of margarine.

Margarine is an emulsion of fat, hydrogenated or otherwise, of plant and animal origin, but other than butter and pig fat.
 By law, margarine must have an acidity of no more than 1%, and must contain 5% of sesame oil (to reveal any fraud of adulteration by adding margarine to butter, which resembles only for appearance).



 In addition, it must contain an extent not less than 80% fat for normal margarine, about 60% for the light margarine to reduced fat, and about 40% for the light margarine low-fat content.

On the package, or the package must contain the following information: name, name and address of the producer, net weight.

Definition of hydrogenated fats.

Hydrogenated fats are fats obtained from the hydrogenation of animal or vegetable oils containing triglycerides of unsaturated fatty acids.

To effect hydrogenation (operation in which there is the addition of hydrogen, in the presence of nickel catalyst, the double bonds of monounsaturated and polyunsaturated fatty acids of the mixture of triglycerides of which is formed the animal or vegetable oil), oils departure from liquids become solid, namely they turn into fat, which, for the way in which they were obtained, are called hydrogenated fats precisely.

Hydrogenated fats are mainly used in the production of margarine, so that, ultimately, we can define an emulsion of margarine fat, hydrogenated or otherwise, of vegetable and animal origin.
 The hydrogenated fat should be sold in sealed packages, weighing not more than 1 kg; on the sides of the package should read: "hydrogenated fat".
 For the manufacture and wholesale of both margarine hydrogenated fats should be submitted on declaration of commencement activities to the Chamber of Commerce, after consultation organ health.

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