Scientists have just made a healthier type of butter
Many of us are devotees of margarine. Butter can be spread on bread, flavoring fried, deep-fried or baked foods. In particular, this ingredient is an indispensable part of popcorn. The taste of butter is something we can hardly complain about, but you will probably have to frown a bit when talking about the nutritional composition of butter: it contains too much fat.
Although it is considered to be healthier than butter, in 100 grams of margarine, there are about 15 grams of saturated fat, 63 grams of unsaturated fat and especially 15 gram trans-fat generated during hydrogenation.
The question is whether any butter is healthier than margarine?
In a study published in the Applied Materials and Interfaces journey of the American Chemical Society (ACS), scientists from Cornell University said that they had designed a new emulsification process.
The process allows combining a small amount of vegetable oil, fat milk with water to form a stable mixture. Theoretically, this would allow you to produce a type of butter that is lower in fat, and thus healthier than margarine.
In comparison, a 1-tablespoon serving of traditional butter (14.18 grams) contains about 84% fat, 16% water. It is equivalent to about 11 grams of fat per 100 kcal. If you use the new emulsification method developed by Cornell University, you can create butter with 80% water, the fat will only be 2.8 grams for 25.2 kcal.
This butter still maintains its structure at room temperature. At the same time, scientists say it could be fortified with vitamins, milk or plant proteins to make this butter even more nutritious.
In fact, it is very difficult to find a product that can balance taste, nutrition and industrial production to replace butter. Since 1869, Emperor Napoleon III had issued a reward to anyone who could find an alternative butter formula. But the fact that traditional butter still exists to this day shows that it is a recipe that is too hard to beat.
Cornell University research now ensures a number of criteria for butter substitutes including an increase in water content of up to 80%, helping it reduce fat content, including trans-fat which is not good for health.
In addition, the butter still retains its solid flavor and texture at room temperature - something that vegetable oils cannot do. It can also be fortified with other micronutrients to help make butter lovers healthier.
This is a study showing that the food technology field is making strong strides. Besides healthy butter, scientists are now also able to make a variety of foods that seem to only appear in science fiction movies. They are even able to "grow" artificial meats in the lab without raising any animals to kill them.
Together with this method, making margarine with less fat and increasing water content means we also need less milk, reducing the number of cows and land we use to grow grass or food for them. All of these new ways of producing food can contribute to helping us fight climate change, in the context of animal husbandry contributing greenhouse gases.
By: Craig Garza