A California-based startup called Savor has figured out a unique way to make a butter alternative that doesn’t involve livestock, plants, or even displacing land. Their butter is produced from synthetic fat made using carbon dioxide and hydrogen, and the best part is —- it tastes just like regular butter.
so what i don’t get is how any margarine could have the same flavour as butter without adding in some sort of protein and presumably a bit of sweetener, considering that butter is fat/milk protein/milk sugar (lactose)…
You can obviously get close enough (i mostly eat margarine), the non-fat content of butter is very small after all, but still surely you have to add those things to get that extra kick of flavour that butter has?
This isn’t margarine. Margarine is made from hydrogenated vegetable oil. This process allegedly creates the same hydrocarbon chain fatty acids found in butter.
what it’s made from is utterly and completely irrelevant, both margarine and butter are primarily just fat. My point is that i don’t see how you can replicate the precise flavour of butter with only fat.
Margarine is dangarous, it contain high amount of trans fat. Try to avoid it
where on earth did you get that nonsense from? the swedish food safety agency explicitly says that modern margarine contains basically no trans fat at all, and the primary source of trans fat is diary products
Ok ok you don’t need this attitude. I wasn’t aware of the 2018 FDA ban on trans fat.
i mean then maybe you shouldn’t make statements like that? just go look up the contents real quick before you hit post, and if it turns out it’s completely incorrect all you need to do is click cancel and go on with life