margarina vs unt
margarina este o mixtura, mai precis emulsie. dupa ce substantele se incalzesc si amesteca in continuu, rezultatul este omogen. fara a distruge structura primara a celor doua lichide, nu se poate obtine margarina. deci, cu alte cuvinte, structura produsului nu e naturala. enter TRANSFATS. btw ''hidrogenated"' inseamna acelasi lucru!
la vitezele de rotatie din cele doua procese, e ceva es$$sential: mii de rpm, versus 30 rpm.
margarina originala era facuta din untura de vaca. iata o descriere, am gasit-o in enciclopedia lenesilor: wiki
Mège-Mouriès's invention, originally known as oleomargarine, was created by mixing processed beef tallow with skimmed milk. It produced whitish-looking beads or pearls. A British patent application describes the process as follows:
"A fatty body identical in chemical composition with butter is obtained from fresh suet by crushing it between rollers under a stream of water, further washing it and then digesting it with agricultural gastric juice. The fat is extracted, melted, passed through a sieve and poured into boxes to set, after which it is cut into pieces, which are wrapped in cloths and pressed between hot plates. A fatty body is expressed and may be agitated in a closed vessel, cooled, cut up, bleached with acid and washed with water. This purified fat is mixed at animal heat (104°F) with water containing small quantities of bicarbonate of soda, casein of cold milk and mammary tissues along with yellow coloring matter. This is digested, allowed to settle, decanted and cooled and yields a preserved butter. Fresh butter is obtained by agitating the above mixture until a cream is formed, which is then treated as usual to obtain the butter."
iata si reteta originalahttps://www.sciencehistory.org/distillations/video/hippolyte-mege-mouriess-recipe-for-margarine
ei bine, seamana cu margarina de acum? sau mai mult cu fabricarea unor branze de exemplu?
Post Merge: 24 January 2019, 11:34
se pot face amestecuri intre grasimi solide si lichide, ''homemade''?
da, probabil zeci si sute. se cheama maioneza, aioli, alte sosuri si emulsii..
iata o varianta numita ''margarina'', desi evident e ceva diferit:
btw, poti face maioneza cu grasimi animale ori altfel solide - tot maioneza se cheama, afaik.