Which melts faster butter or margarine

The rest is mostly water. Interest Approach - Engagement Ask students to raise their hands if they have eaten at a fast food restaurant at least one time in the last week. Ask those students to keep their hands raised if they have eaten fast food more than once in the last week. Begin a short class discussion about the nutritional benefits or drawbacks of eating fast foods and if it differs from home cooking.

Give each student one copy of the Fascinating Fats student handout. Instruct students to read the first page and then complete the worksheet. Depending on available time, this activity can be completed in class or as homework. Note the following: Students can find Nutrition Facts for most popular fast food restaurants on their websites. If students choose to use the provided food labels, see the attached teacher's key for answers to the Investigating Your Health lab questions. Answers to questions based on other food labels will vary.

If completed in-class, allow students to work in small groups on the worksheet to further explore the topic and respond to questions. Follow-up with a class discussion about student findings related to sources of fat in their diets and student generated ideas for making healthier choices. Assign each student group 1 fat type butter, margarine, or oil. Note that the teacher demonstration will show students the temperature and time it takes for two types of solid fat i. After melting the solid fats, you will divide each liquid fat evenly between two small, clear plastic cups.

Distribute assigned liquid fats to student groups. Timesaver: Use the demonstration video in place of the in-class teacher-led demonstration. Provide students with the data below after your class has viewed the video. Enriching Activities Make a lava lamp! Use an empty plastic liter bottle. For better visualization only one standard error is shown. Samples were tested at fridge temperature making use of a plastic tea spoon and were only taken out of the fridge on the moment of measurement.

Sample temperature was initially checked and immediately placed on the tongue, the subject was instructed to make minimal movements with the tongue.

Samples were molten beforehand at 80C followed by fat separation. The fat phase underwent a stabilization step at 0C, for 1 h. Slopes were calculated in relevant temperature regions. Relevant slopes were calculated in different regions and correlated against AUC and Cmax. DSC is a thermal analysis technique to measure the temperature and heat flows associated with phase transitions in materials as a function of time and temperature Heussen, Measurements were conducted under a Nitrogen atmosphere.

Resulting enthalpy curves were plotted against time. Total and partial areas were calculated at different temperatures and slopes were also calculated. Fatty acids are separated according to chain length and level of unsaturation. Detection is based on FID. The process is performed under a SOP. MDT is a method to determine the content of free fatty acids, mono, di and triacylglycerides in oils and fats by means of GC. The method is run under a SOP. At an early stage most products behave similarly, however over the residence time we can see big differences in the cooling perception of the products having clear distinctions among butters, margarines and low fat spreads.

The wrapper product block margarine , which has been designed for cooking and baking and not for spreading, has the lowest cooling effect reason why it was chosen as negative control. Maximum cooling intensity is reached between 10 s and 20 s, which is also the range where the biggest significant differences are observed among samples.

Samples are normally molten between 60 and 80 s. By the time the panel spit the sample out 60 s the majority of the samples are already molten. To assess how persistent the cooling perception is, we measured cooling after the sample was spitted out 80 s. Results show no differences in aftertaste intensity among products Table 2 and ratings of lingering cooling are very low. To correct for these effects, we calculated the area under the curve AUC , the cooling maximum Cmax and the time at which Cmax is reached Tmax, Table 3 , and we used this data to further correlate the sensory perception to the analytical measurements.

Comparison of cool melting area under the curve AUC , Cooling maximum Cmax and Time at maximum cooling Tmax for commercial spread products. Grouping based on statistical differences vary slightly among the 2 parameters but in both cases we can see significant differences between the butters and the margarines tested.

Based on cooling maxima, three categories could be established: a high cooling category, an intermediate cooling category, and a low cooling category. In respect to the third parameter the time to reach maximum cooling, only slight differences were found among the products which Tmax ranged from As this property is linked to the meltability of the fat, it makes sense that low fat margarines score lower on cooling as water will also serve as a buffer and less energy will be required from our mouth to melt the sample.

This is due to the way melting is defined by the sensory panel, which actually measures a combination of spread breakdown and rate of melting. Given that commercial samples although labelled as unsalted had still a small amount of salt and the cooking and baking spread as well as the products from Sweden contain a considerable amount of salt we decided to measure the saltiness perception to avoid dumping effects. In parallel, salt release was measured for these samples Table 2. We believe this might be due to the low levels of salt present in the majority of samples, and that only few samples are leading the correlation at higher salt levels.

The solid fat content SFC of a spread at a given temperature is primarily a function of the molecular composition TAG composition Gribnau, and the polymorph state dependent on TAG composition and crystallization conditions. Curve shape: Samples that show higher cooling present an inverted S shaped melting curve.

A steep melting curve contrary to a flat one means that the solid fat content decreases more rapidly than the other samples in a minor temperature range giving rise to the cool sensation in mouth.

Solid content: At room temperature 20C , there are significantly more solids present for butters and wrapper NL, than for the other samples.

More crystals present in the system means more energy required for the transition from crystal to liquid fat. One usually "greases" a pan with butter, margarine or oil, and a lightdusting of raw flour. Use what you have. Butter, margarine, solid shortening, anything but lard. Melt it and let it cool. Same amount. Butter will melt in hot water, even faster in hot, soapy water. Solid butter or margarine might have air in it, so the amount you get into a cup is somewhat less than when you melt it and it compresses.

This means you have more in a cup and it will weigh more. Always check if a recipe calls for butter or margarine to be melted before you measure it or you may have the wrong amount. Butter will melt at 83 degrees F. Yes it does because it is a plain chocolate and a recess has penut butter. Yes, you can generally substitute butter or margarine for oil in most recipes but you should melt it first to make sure you have an equivalent amount, and to help mix it in.

Log in. Butter and Margarine. Study now. See Answer. Best Answer. Study guides. Can they be used interchangeably? Yes, butter and margarine can usually be substituted for one another. Many Canadians have struggled melting butter to room temperature.

Food scientists say the reason for firm butter may be palm oil in cow feed. The reason behind this butter explosion is that as butter warms up, the water separates from the milk fats. Once it reaches a specific temperature and overheats, the fat goes flying. Fortunately, there is a clean and foolproof way to melt butter.

Margarine usually tops butter when it comes to heart health.