składniki: Margarine

Evidence: 100 • authority: 72

Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine, or sometimes oleo (particularly in the Deep South region of the United States). Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through centrifugation, modern…

Evidence: 71 • authority: 72

Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers. Solid fat prevents cross-linking between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired…

Evidence: 63 • authority: 92

The prevalence and co-occurrence of emulsifiers, thickeners and stabilizers in food products on the Norwegian market.. Background As the intake of food that has undergone substantial processing increases, the intake of common additives like Emulsifiers, Thickeners, and Stabilizers (ETSs) also increases. Several ETSs have drawn attention due to potential negative health effects. Objective This study aimed to map the prevalence and co-occurrence patterns of ETSs across food products on the Norwegian market, examining their distribution across different food groups and products with varying nutritional profiles, including those classified as hyper-palatable. Design Food product information, in…

Evidence: 55 • authority: 72

A cake is a baker's confectionery usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies. The word "cake" comes from the Old Norse kaka, which is also related to many common English words like "cook". The most common ingredients of cake include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts,…

Evidence: 55 • authority: 72

Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastr…

Evidence: 41 • authority: 72

A Danish pastry (sometimes shortened to Danish; Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ], lit. 'Viennese bread') is a multilayered, laminated sweet viennoiserie. Like other viennoiserie, such as croissants, it is neither a bread nor a pastry, as it uses yeast-leavened dough, that is laminated like puff pastry to create a layered texture. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this product. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty. The origin of the product itself is also not clear. Danish pastries were brought with immigrants to the United States, where they…

Evidence: 41 • authority: 92

Assessing trans fat levels in street foods of Tbilisi: a public health concern (2021).. Background Industrially produced trans fats (TFA) are associated with significant public health risks, contributing to non-communicable diseases. The World Health Organization (WHO) recommends limiting TFA intake to less than 1% of total energy intake. However, street foods often contain high levels of TFA. Street food is widely consumed in Tbilisi, Georgia, but data on its TFA content is limited. This study assesses TFA levels in various street foods, providing detailed insights. Methods Data were obtained from the 2021 Feed Cities Survey in Tbilisi. A random sample of 80 street food items was collected…

Evidence: 41 • authority: 92

Exploring the validity and internal consistency of the 12-point Mediterranean Diet Adherence Screener among Lebanese pregnant women.. Although 14-MEDAS is widely used for dietary assessment, it has not been validated in pregnant Lebanese women. This study assesses its validity and internal consistency against a Food Frequency Questionnaire (FFQ) and 24-hour recalls (24HR). A cross-sectional study with 500 pregnant women was conducted between March and October 2023. Food consumption data were gathered using a validated FFQ and three non-consecutive 24-HR to validate the 14-MEDAS. Adherence thresholds were adjusted for the removal of the alcohol item (contraindicated during pregnancy) and oli…

Evidence: — • authority: 80

Sensory evaluation of sweet rolls, ginger cookies and cakes made with butter, oil or margarine

Evidence: — • authority: 92

Sodium content of Packaged foods in Uruguay by country of origin: regulatory challenges and trade considerations.. BACKGROUND: Excessive sodium intake is a major public health concern. Many countries have implemented sodium reduction programs, including voluntary and mandatory reformulation strategies. However, these measures may have significant trade implications, particularly for countries reliant on food imports. This study examines the potential trade impact of sodium reduction policies in Uruguay, a small open economy in South America. For this purpose, the following objectives were pursued: i) assess the sodium content of national and imported food products available in the Uruguayan…

Evidence: — • authority: 92

Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake.. Background In many low- and middle-income countries (LMICs), like Ghana, cereal-based baked products such as cakes are widely consumed due to their affordability and convenience. However, conventional wheat-based cakes are often characterized by low micronutrient density, limiting their contribution to adequate nutrition. Objective This study aimed to develop wheat-corn chaff composite cakes and evaluate their nutritional composition, sensory acceptability, and shelf-life stability. Methods Composite cakes were produced by substituting wheat flour with 0, 10, 15, and 20% corn chaff.…

Evidence: — • authority: 92

Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.. The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber. This study investigated the potential of artichoke bracts as a simultaneous substitute for fat and wheat flour in cookie formulations and optimized the substitution levels using response surface methodology (RSM). The optimal formulation contained 14.26% artichoke bracts as a fat substitute and 23.74% as a wheat flour substitute. The…