margerine

Anyone know what happened to "blue Band" margerine ?

Is it rebranded to something like "I can't believe it's butter" or similar.

What tastes the same ?

I only ask because I wanted to make some cakes and buttercream filling "just like Mum" used to make

Bob

Reply to
Nospam
Loading thread data ...

A quick Google search shows it's still around:

formatting link

Reply to
Vox Humana

formatting link
> Why don't you use real butter. It has no trans fats, tastes better and is better for you.

Reply to
kiltyone

formatting link
> >>

Because it's not what Mum used to use, and it won't taste "right". Why do you think the original poster is looking for a specific brand of margarine?

Not everyone is looking for the technically 'best' result.

jenn

-- Jenn Ridley : snipped-for-privacy@chartermi.net

Reply to
Jenn Ridley

formatting link
>> >

First of all, I do use real butter. I was going to suggest the same thing, but the OP said he/she wanted to recreated something their mother made.

Reply to
Vox Humana

formatting link
> > >

Not true. Everything that makes fat makes trans-fat. Everything. Cows, coconut trees, soybeans, everything.

Butter has much less trans-fat than partially hydrogenated vegetable oil, but it also has loads of saturated fat.

What I'm saying is, I guess: pick your battles.

Switching to margarine would be a fantastic diet plan for me, because i would completely stop eating anything that i would have otherwise put butter in. Yech.

Reply to
Eric Jorgensen

If you read the current reports on trans fats I am certain you would never have a smidgen of margarine pass your lips.

Reply to
kiltyone

Trans-fatty acids are about twice as bad for you as saturated fats. But the reality is that the same quantity of butter has close to 3x the amount of saturated fat as the margarine has trans-fat.

So, on the one hand, you're dead. On the other hand, you're dead. I choose butter for it's superior flavor, and superior chemical and physical properties. There is no health benefit, on either side of the argument.

As the labeling requirements come into effect, we will probably see manufacturing process changes that may lead to margarine with a similar trans-fat level to butter (which averages 0.3 grams per tablespoon). But it will still taste like vegetable oil mixed with chemical sludge, butyric acid, and nonfat dry milk, and it'll still separate when heated, and it'll still have inferior emulsifying properties.

I have this philosophy that tells me it's a mistake to replace something desired with something else that only mimics it. You can't replace butter with anything. You can't replace the cream in your recipe with yogurt. You can't replace chocolate chips with carob chips. You can't replace a hamburger with a soyburger. If i can't have what i want to have, I'll take something utterly different, thanks.

That said, the OP asked about a specific brand of margarine in an effort to recreate something desired. You also can't replace margarine with butter. Even though we all know, as outsiders, that the butter product would be superior, in our eyes.

You can make some tasty stuff with yogurt. In certain situations the chemical and physical properties of Crisco cannot be beat - even though it tastes like paraffin. There's a lot of potential in vegetable proteins structures, especially mushrooms, and I've had TVP that was downright edible, if you were in it for the TVP and what it can do and not trying to make beef out of it. Carob on the other hand is an abomination and a product of bluenoses and has no place in the diet of humans or animals.

Reply to
Eric Jorgensen

You should post that recent findings( I may not be aware of it ) and examine its contents from the scientific point of view... Roy

Reply to
Roy Basan

formatting link
try

formatting link
best book ever on the subject. HTH,

Petra

Reply to
Petra Hildebrandt

Thanks for that link Petra?. But that paper is focused on promoting hysteria about hardened fats and they did not mention much the other way of attaining such modifications by intersterification. And the development of Zero trans margarine and shortening through that process. Or simply describing the process as ,the rearrangement of fats without the need of modifying the symmetry , cis and trans location as well as converting the unsaturated fats to saturated ones( and lowering the iodine value of the fat). The same method, in which native pork lard can be modified to improve its functional properties in baking and cookery application. This paper in that link( you provided) is banking on the supposed reputation of a respected old time oil chemist whom I labeled as a creature of the Jurassic park of oil chemistry. And these reports are so alarming to the layman who do not understand about how such fats are made. And this Erasmus fellow was magnifying the fears of hydrogenation on fats/trans fat so that his book well sell , and he used Duffon ( which I call a buffoon, a dinosaur of this subject).to show credential to his claims.. Look oil chemist understand the fears about trans fats but they know that hydrogenation is only one way to get things done.There are other means, Intersterification and Genetic modification of the oil seeds( which can be considered a lesser evil with respect to the issue of trans fats). BTW, you do not hydrogenate all the fat that is used in preparation of shortenings and margarine only part of it so that when combined with oils it will attain its plastic nature desirable in many food applications. Several years back, there had been a lot of studies how to make low and zero trans margarine by interesterification( random rearrangement of fats using traces of a sodium methylate based catalyst,(a well known safer metallic element present in table salt) than the exotic nickel which had sinister reputation). Check: G.R. List, Orthofer, T Pelloso,K Warner (2000) Preparation and Properties of Low trans margarine and oils by Intersterification , Blending and Genetic modification;(226-236)monograph titled Physical Properties of Fats and Oils and Emulsifiers edited by Neil Widlak,AOCS ( or American Association of Oil Chemists) Press Champagne Illinois List G.R.,T.L. Mounts, F, Orthofer and W.E Neff: Margarine and Shortening Oils by Instersterification of liquid and trisaturated Triglycerides . J. Amer. Oil.Chem.Soc,72:379-383(1995) Preparation of Zero trans Soybean oil Margarines( the same authors and journal ) 383-384. Therefore the americans are at the forefront oil chemistry developments which Erasmus did not even consider as he selected the facts that can highlight the importance of his claims. BTW, just like what Eric Jorgensen has mentioned , it is true that trans fats also occurs in natural fats but this was not considered by many anti-trans fats authors due to their vested interests. Roy

Reply to
Roy Basan

My rubric of life >>>>>

If it tastes good and you like it eat it. I do not worry about saturated fats, too much salt, red meat or any other kind of meat. If I want Yogurt I eat the full version not any of fake ones. Milk the real stuff Cream same as above. I love cake and ice cream together and eat it whenever it is around. I make at least 3 pies per week with Key Lime being the favorite. I love bread of all kinds and make my own. Jams or all kinds are appreciated. I also eat large amounts of all fruits and veggies. I love baked potatoes with butter, sourcream and chives and bacon. I have real eggs everyday with crispy hash browns, bacon or sausage..sometimes ham and usually rye toast with marmalade or other jams. I always have a dish of sliced oranges and bananas at breakfast also. Occasionally we have crepe on weekends filled with blueberries and real maple syrup. We just don't eat Frankenfoods. Tonights menu will be..corned beef, cabbage, carrots and potatoes. This is served with a horseradish sauce and buere butter vegies. A nice wine or Iced tea and for dessert we will have Key Lime Pie. Tomorrow night is short ribs cooked all day in wine, onions, carrots, celery and spices and with added mushrooms. This is served with big servings of real mashed potatoes made with one cube of butter and buttermilk. I add a few chives. I serve a nice citrus and avocado salad with this and some nice fresh rye rolls. Are we fat? No! We are always moving, working and walking. We do swim several times a week but that is about it. My parents had a similar diet and lived way into their 90's. Enjoy life...eat.

Reply to
kiltyone

formatting link
>>>>>

Reply to
Nospam

I believe it's BLUE BONNET. I don't know if it's around anymore.In the "past" the ads for it used to be all over TV.

To add my two cents' worth to the discussion re margarine, I first ate margarine when one had to mix in the little container of "color" that came with it. Yuk! Although we made our own butter on the farm, this was the newest "fashionable" alternative to butter that had made its way all the way to the poorest of people in the country. (I am referring to our family, not others, whom I cannot speak for -- DISCLAIMER!) There was no reason for us to try it, but we did. I recall that it tasted like petroleum to me as a kid. When the scare of so many heart attacks became a "new statistic," I stopped using butter, but now that trans-fat is the "newest statistic," I am back to butter. Some people twist in the wind.

I envy the long list of "things" the person eats and still claims that she is healthy and his/her family genetics are alive at 90. I've heard this so many times, but how could it apply to the general population? I will not use this as my guideline, tho.

So -- BLUE BONNET!

Dee

Reply to
Dee Randall

An update on zero trans and low trans fats for shortening and margarine industry Bunge oil,is developing a low trans fats by modifying the hydrogenation process which enabled them to reduce the trans fatty acids by 80% ( from 25-28% to 6%). Loaders and Crooklaan a well known fat manufacturing company in Europe is preparing a zero trans fats.

formatting link
malaysian palm oil company is also making shortening , margarine,vanaspati that contains zero trans fats.This was made possible byusing fractionated stearin with an iodine value of around 42 to beused as the main hardening agent in vegetable oils.'Several models blends having a zero content of trans-fatty acids aregiven in the above sections.For convenience, they are listed here.Shortenings - Formula 2 + 3 in Table 2 Vanaspati - Formula 2 Margerine - Formula B, C and D on Table 3, as well as the interesterified blends shown inTable 4 'a puff pastry margarine containing zero trans fats was made bycombining 80 parts fractionated stearine( not hydrogenated) with 20parts of soybean oil.Meaning that the practicallity of the product development done by theamerican authors in zero trans technology was put into action.http://www.mpopc.org.my/abtefu2.htmJust be reminded that milk fat( in butter and cream) and tallowcontains 5 and 6% trans fats.Therefore it will appear that these recent developments in shorteningand margarine technology was able to provide a healthier alternativefat than butter in terms of the complete absence of trans fats.Roy

Reply to
Roy Basan

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.