MARGARINE: MYTHS AND REALITIES

Abstract

Modern margarine can be made of various kinds of vegetative fats, both refined, and additionally hydrogenated. Addition of animal fats is also possible. To provide superior flavouring qualities various flavouring additives are put into its structure: dried milk, whey, salt, sugar, aromatizers and other food additives. At the same time, there have been scientific disputes about transfats used in margarine for a long time. One scientists consider, that transfats are not so dangerous for human body, the others prove, that transfats are very harmful for our health.