What is the Difference Between Margarine and Shortening

Margarine and shortening are two common ingredients we use in baking and cooking. Most people use them as substitutes for butter. Although many people assume that there is no difference between margarine and shortening, they have unique ingredients, textures, and uses.

What is the difference between margarine and shortening? Margarine contains both fat and water, whereas shortening contains only fat and no water.

Key Areas Covered

1. What is Margarine  
     – Definition, Features
2. What is Shortening
     – Definition, Features
3. Similarities Between Margarine and Shortening
     – Outline of Common Features
4. Difference Between Margarine and Shortening
     – Comparison of Key Differences
5. FAQ: Margarine and Shortening
     – Answers to Frequently Asked Questions

Key Terms

Margarine, Shortening, Butter

What is Margarine

Margarine is a soft spread used for cooking, baking, or adding flavor to foods. It’s often used as a substitute for butter. Originally, it was made from animal fats. But most margarine today is made from vegetable oils. The name comes from the original term oleomargarine, which combines the Latin word for oil and the Greek word for pearl, referring to its shiny look. Over time, people simply started calling it margarine or even “oleo” in some places, like the southern U.S.

Margarine is made by mixing water and vegetable oil together to create a smooth, solid form where tiny drops of water are spread throughout the fat. This is different from butter, which comes from the fat of milk. In the U.S., for a product to be officially called margarine, it must have at least 80% fat and no more than 16% water.

Many people use margarine as a spread for toast. It’s also useful in making pastries, cakes, cookies, and doughnuts.

What is Shortening

Shortening is a type of solid fat used in cooking and baking, especially to make foods like pastries, cookies, and cakes soft and crumbly. It’s called “shortening” because it shortens the dough. It basically stops the gluten in the flour from forming long, stretchy strands, so the final baked product is tender, not chewy.

Today’s shortening is made by hydrogenating vegetable oils. In the past, people used lard (animal fat) for the same purpose. Unlike margarine, shortening is 100% vegetable oil and contains no water or saturated fats. It also has a higher melting point, which helps when baking.

Similarities Between Margarine and Shortening

1. Both are solid fats at room temperature.
2. They contain hydrogenated vegetable oils.
3. Both are useful in baking and cooking to add texture and moisture.
4. Moreover, you can use them as butter substitutes in recipes.

Difference Between Margarine and Shortening

Definition

• Margarine is made from hydrogenated vegetable oils and water, usually with at least 80% fat, whereas shortening is made from 100% hydrogenated vegetable oil with no water.

Fat Content

• Margarine contains both fat and water, whereas shortening contains only fat and no water.

Melting Point

• Margarine has a lower melting point, whereas shortening has a higher melting point.

Taste

• Margarine often has added flavoring to taste like butter, while shortening is flavorless and neutral.

Texture Effect

• Margarine can make baked goods softer but slightly elastic, whereas shortening makes baked goods crumbly and tender by preventing gluten formation.

Uses in Baking

• Margarine is often used as a butter substitute for spreading, baking, and cooking, while shortening is mainly used in baking to make pastries, cakes, and cookies soft and crumbly.

FAQ: Margarine and Shortening

1. Can I substitute shortening for margarine?

Yes, you can substitute shortening for margarine. However, shortening has no water or flavor, so your baked goods may turn out a bit more crumbly and less buttery in taste.

2. Why is margarine not recommended in baking?

Margarine is sometimes not recommended in baking because it has water in it, which can change the texture of baked goods and make them less flaky or tender compared to using pure fat like shortening or butter.

3. What is shortening made of?

Shortening is made of 100% hydrogenated vegetable oil, which is processed to stay solid at room temperature and used for baking and cooking.

4. Is white margarine the same as shortening?

No, white margarine is not the same as shortening. Margarine contains water and flavoring, while shortening is pure fat with no water or taste.

5. Is shortening better than margarine?

Shortening is better for making baked goods soft and crumbly, while margarine adds a buttery taste but can make things less flaky because of its water content.

Reference:

1. “Margarine.” Wikipedia. Wikipedia Foundation.

2. “Shortening.” Wikipedia. Wikipedia Foundation.

Image Courtesy:

1. “Margarine picture” By Mr.jackal1880 – Own work (CC BY-SA 4.0) via Commons Wikimedia

2. “Vegan Shortening (6943028707)” By Veganbaking.net from USA – Vegan Shortening (CC BY-SA 2.0) via Commons Wikimedia