A comparison between butter, margarine and lard. Not to sure about how correct the information is though!

2. 
 Fat is a nutrient essentially
made of triglycerides.
 It supplies energy and
makes it possible for other
nutrients to do their jobs.
 Consumption of excess fat
leads to high cholesterol and
obesity.
What is fat?

3. 
1. Appearance
2. Emulsion
3. Flavor
4. Heat Transfer
5. Melting point
6. Nutrition
7. Satiety
8. Shortening
9. Solubility
10. Texture
10 most important
functions of fats in food

4. 
 Butter is an water in oil emulsion
that is a highly condensed form
of fluid milk obtained by
churning.
 Used as a spread and an enricher.
 Its color ranges from yellow to
white.
 It melts just below body
temperature(32–35 °C)
Butter

5. 
 The fat content of butter ranges from 80% to 86%,
15% water and 5% milk solids.
 Butter also contains protein, calcium and
phosphorous (about 1.2%) and fat-soluble vitamins
A, D and E.
Chemical composition of
butter

6. 
 Imparts a rich, luscious flavor
to food
 Acts as a shortening agent
 Carries the flavor of food
effortlessly
 Allows our body to digest
certain nutrients
What role does butter play in
food?

7. 
 Creaming butter and sugar makes
cakes soft and fluffy.
 Adds lots of flavor especially for
butter cookies
 Makes crisp cookies, light shells,
flaky pastry.
Butter: The star of the desert
kitchen

8.  Margarine is made from
partially hydrogenated or
refined plant oils which may
also contain a small amount of
milk.
 It was created as a substitute
for butter in the 1800’s.
 Water in fat emulsion.
 Mainly consists of trans fatty
acids and some water.
Margarine
a synthetic edible fat

9. 
 It plays the same role as
butter but is supposed to be
healthier.
 It is softer than butter.
 Used as a spread or a fat to
cook in.
What role does Margarine play in
food?

10. 
 Lard is pig fat in both
its rendered and
unrendered forms.
 Mainly made of
triglycerides.
 Low saturated fat content.
( 40%)
Lard

11. 
 Lard is one of the few edible oils
with a relatively high smoke point
 Good for shallow frying and deep
frying.
 Cheaper substitute
 Used as a cooking fat or shortening,
or as a spread, similar to butter.
 No trans fats and 40% saturated fat
What role does lard play in
food?

12. 
Difference between
margarine, lard and butter
Butter
 Margarine is
made from
hydrogenated
or refined plant
oils and water.
Lard
 Lard is made
from Pig fat and
is neutral in
flavor.
Margarine
Butter is made
by highly
concentrating
cow’s milk
and has a
distinct flavor
when heated

13. 
Comparison
Butter Margarine Lard
Obatined from milk by
churning
Obtained by partial
hydrogenation of refined
oils. Used as a butter
substitute
Obtained from pig fat
Rich yellow colour due to
carotene or annatto
Pale yellow due to added
yellow dye
Colorless/white
Gives rich flavour to food
due to milk solids
Less enriching Neutral flavor so ideal for
making all kinds of food
Healthy healthier IF the trans fats
are removed.
Healthiest because it has
no trans fats and only 40%
saturated fatty acids.

14. 
When to use what
Butter Margarine Lard
Used to impart rich
flavor in dough and
batters and to make
crisp flaky pastries and
crusts.
Can be used instead of
butter but results aren’t
as good. work best in
recipes that use liquid
sugars along with
baking agents, solid fat
and emulsifying
ingredient such as eggs
or egg substitutes
Better for frying
For frosting, butter is
the best as it will set.
The frosting wont set if
we use margarine.
Can be used but it has
neutral flavour

15. 
Thank You! 