Culinary Fats from Plants

Margarine was originally produced from animal fats, but over time, the source was switched to more unsaturated oils from plants, which were hardened to increase the melting point. In many countries, the margarine now produced has none of these undesirable trans-fatty acids, which have a high melting point. Instead they are made from a combination of plant oils to adjust their melting point in accordance with their end use—for example, firm for sautéing or soft for baking. Firm margarines from plant oils contain about 80 percent fats, a proportion similar to that in butter. Therefore, they can be used as butter substitutes in terms of texture, even though opinion varies as to whether they make a positive contribution to taste. Other margarines contain only 40 percent fats, with the remainder of the weight made up of water. As a result, their volume reduces considerably when they are heated, making them unsuitable for frying. However, they are an excellent choice for use in baked goods that are to be airy and crisp.