Nowadays people mistakes Margarine and Vanaspati Ghee (or dalda) are same but it is not so.They have some similar structural compounds but the amount of each element present, differs from each other.
Most of the bakery products are made with the use of Margarine rather than Vanaspati Ghee and whereas Vanaspati ghee are vastly used in fast food shop as a replacement for oil.
Vanaspati Ghee or Dalda
Margarine
Margarine is a fully hydrogenated fat or oil whereas Vanaspati Ghee is partially hydrogenated fat or oil.Hydrogenation is a process used to make the oil or fat in a solid or semi-solid state and to have higher self life.Since Vanaspati ghee is partially hydrogenated it found to be in a semi-solid state with less plasticity, high melting point, etc and looks like Ghee (small crystal particles). Margarine has better plasticity, high melting point than dalda and it is found to be in semi-solid state in room temperature since it undergoes full hydrogenation.
Trans fat is a term refers to certain unsaturated fats which occur small amount in nature. But the trans fat which is produced in the fat or oil during the manufacture are unsaturated acids but resembles saturated acid in many ways.One of those ways are, it increases blood cholesterol level.
This trans fat is found in both Margarine and vanaspati Ghee so fssai (Food Safety and Standard Authority of India) has instructed to reduce the amount of trans fat content in food products.So when you buy packed food products check out the labels before you choose to buy it.So, take care of your health.
Label (or Nutrition facts)
Sources :
- http://www.turmeriq.com/2013/03/26/stay-away-from-vanaspati-hydrogenated-oils-or-trans-fat/
- http://consumeraffairs.nic.in/consumer/writereaddata/Vanaspati-11.pdf
- https://en.wikipedia.org/wiki/Margarine#Manufacturing_process
Useful information. Thanks
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