vegetable oil is the kind of oil that has been turned into a solid fat.
vegetable oil is the kind of oil that has been turned into a solid fat.
kind of oil that has been turned into a solid fat?
vegetable oil
modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skim milk, salt, and emulsifiers. margarines and vegetable fat spreads found in the market can range from 10 to 90% fat. depending on its final fat content and its purpose (spreading, cooking or baking), the level of water and the vegetable oils used vary slightly. the oil is pressed from seeds and refined. it is then blended with solid fat. if no solid fats are added to the vegetable oils, the latter undergo a full or partial hydrogenation process to solidify them. the resulting blend is mixed with water, citric acid, carotenoids, vitamins and milk powder. emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added. this oil-and-water emulsion is then heated, blended, and cooled. the softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines.
margarine
solid fat index









































solid fat index (sfi) is a measure of the percentage of fat in crystalline (solid) phase to total fat (the remainder being in liquid phase) across a temperature gradient. the sfi of a fat is measured using a dilatometer that measures the expansion of a fat as it is heated; density measurements are taken at a series of standardized temperature check points. the resulting sfi/temperature curve is related to melting qualities and flavor. for example, butter has a sharp sfi curve, indicating that it melts quickly and that it releases flavor quickly.
solid fat index