Margarine can also be known as oleo; it was invented in France by Hippolyte Mège-Mouriè. Margarine is a cheaper and stable substitute for butter and a well-known butter substitute. It is water in fat emulsion commonly used for baking, cooking, and flavoring purposing.
Margarine is made from homogenized mixing of refined vegetable oil and water, and it may also include some flavor. Margarine must have a minimum of eighty percent of fat content mixed with a maximum of 16% of water content.
Term margarine is used for non-dairy spread or butter replacer. Margarine can last up to three to four months if stored properly. If not stored properly, it can develop fungus colonies and go rancid, and not be consumed.
How to store margarine?
Margarine can also be said as a non-dairy butter or is a butter substitute. In margarine, non-dairy products are used or a very little amount of skimmed milk. Margarine can be stored in a cold place and must be consumed within two months of opening.
Margarine has a very large and versatile use. It is used as an ingredient for making different products like cookies, doughnuts, and pastries. Margarine is composed of poly saturated and monosaturated fats, which help reduce lipoprotein, which is bad cholesterol.
Freeze your margarine
To increase the shelf life of margarine, we need to keep it in the refrigerator; once the seal is open, it must be consumed within two months. The life of margarine can be increased up to 8 months by freezing it.
Keep away from heat sources
We do not use a high temperature to defrost the margarine because it can change its taste and texture. Do thaw the margarine; we keep it in the bowl at room temperature, which can take up to 4 hours.
Store at cool and dry place
Margarine must be stored in a cool and dry place away from sunlight. It must be stored in an airtight sealed container. The direct contact of your margarine with air and sunlight must be avoided; otherwise, it may go rancid, losing its sensory attributes (taste, texture, smell).
Can you freeze margarine?
Margarine is a butter substitute that is stored similar to butter. To increase its shelf life, it must be kept in a sealed container in the fridge and kept under 40 F (4 C). Any exposure to the air or bacteria can turn it bad.
When thawing margarine, one thing must be kept in mind high temperature or hot water should not be used for its defrosting. It must be defrosted at room temperature. At room temperature during thawing, it will take 4 hours, and in the fridge, 8 hours are needed.
How long does margarine last?
Unopened margarine lasts up to 3 to 4 months but once opened; it is preferred to consume within two months. The shelf life of margarine can be increased by storing properly. Compared to normal margarine, salted margarine lasts longer and is stored as similar to the normal one. When freezing your margarine, it must be kept in an airtight container or wrapped in freezer-friendly material.
If storing it at room temperature, it must be kept away from the sunlight, high temperature and stored in a cold and dark palace. Margarine must not be used after the expiry date mentioned, but if the taste and smell seem good, it can be consumed. If exposed to the air or oxygen, the margarine forms harmful bacterial colonies, which turns it rancid within a tangent odor and may cause health hazards, so it must be stored properly.
How to tell if margarine is bad?
Margarine being a butter substitute goes bad in a similar way as that of butter. The best way to tell if margarine has gone bad is to smell or taste it. A good margarine has a butter-like texture, soft and smooth, but spoiled margarine becomes hard and waxy when gone bad. Margarine has 16% water and is firmly mixed within it.
Ongoing bad it forms water droplets on the surface of the spread in this way we can also tell that our margarine is not good for eating. Due to high saturation fats’ presence ongoing bad, the margarine forms a mold like structure becomes harder than butter water droplets are separated from the spread and discoloration occurs. Margarine showing all the symptoms mentioned above must not be consumed to avoids any health hazards.
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