Chloe Zhang
Spreadable butter is a convenient option for those who want soft, easy-to-spread butter. While some people prefer to make their own spreadable butter at home, commercial spreadable butter is also available in supermarkets. However, there have been concerns about the presence of plastic in spreadable butter, particularly in relation to the use of margarine, which has a similar chemical structure to plastic. This has sparked debates about the health implications of consuming margarine-based spreadable butter. Some people opt for homemade spreadable butter or alternative tools like butter bells to avoid any potential issues.
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What You'll Learn
Margarine is not plastic, but it has a similar chemical structure
Margarine is a butter-like spread derived from plant and vegetable oils. It was first created in response to a dairy shortage in France in 1869. To make the liquid oils solid at room temperature, they undergo a process called hydrogenation. This process involves heating the oil to about 150 degrees Celsius and passing it through a nickel catalyst, causing it to react with hydrogen. As a result, some carbon double bonds are converted to hydrogen single bonds. This chemical reaction is what gives margarine its spreadable texture.
While margarine and plastic may share similar chemical backbone structures, they are not the same. Dietitian Caryn Zinn acknowledges the similarity in chemical structures but notes that this is true for butter or any fatty acid present in the human body as well. The difference lies in the specific molecular structure, which can vary drastically even with minor changes. For example, water is only one molecule away from being a plastic, but it does not have the correct orientation or structure to be considered one. Similarly, margarine may have a similar chemical structure to plastic, but it is not plastic due to its unique molecular composition.
The main ingredients in margarine include water, vegetable oil, skim milk, salt, and emulsifiers. However, the specific ingredients can vary between different brands of margarine. The process of hydrogenation is crucial in giving margarine its desired texture and consistency. Without it, margarine would remain liquid at room temperature.
While margarine has become a popular alternative to butter, there have been concerns about its health effects. The hydrogenation process used to make margarine creates trans fats, which have been linked to increased blood cholesterol and a higher risk of heart disease. As a result, consumers have been cautioned about the potential negative impact of margarine on their health.
In conclusion, while margarine is not plastic, it does share a similar chemical backbone structure. However, as Dietitian Caryn Zinn explains, this similarity is not unique to margarine, and many substances can have comparable chemical properties. The specific molecular structure is what differentiates margarine from plastic, and even a slight variation in this structure can significantly alter the resulting product.
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Healthier alternatives to spreadable butter
While butter is a beloved ingredient in many baking recipes, it contains a high amount of saturated fat, which has been linked to raising LDL ("bad") cholesterol, a contributing factor in heart disease. Thus, it is recommended to limit the intake of saturated fats to less than 10% of total calories each day, and ideally below 5%.
Homemade Spreadable Butter
One option is to make your own spreadable butter by blending butter with oils such as avocado oil, olive oil, grapeseed oil, or canola oil. This reduces the amount of saturated fat and cholesterol compared to pure butter while maintaining a similar texture and taste. You can adjust the saltiness to your preference. Additionally, making your own spreadable butter allows you to control the ingredients and save money.
Butter Bell
If you want to avoid the DIY process, you can use a butter bell, a two-part container that keeps butter soft and spreadable at room temperature. The top container holds the butter, which is then inverted into a base filled with water, creating an airtight seal. This maintains the butter's freshness and spreadable consistency without the need for refrigeration.
Nut and Seed Butters
Nut and seed butters, such as almond, sunflower, peanut, cashew, or pistachio butter, are excellent alternatives. They are naturally rich in heart-healthy fats and also contain fibre and protein, offering additional nutritional benefits that are not found in butter substitutes.
Avocado Mash
Avocados can be used as a replacement for butter in many recipes, including baked goods. Avocado mash with olive oil and your choice of seasonings provides a creamy and nutritious spread.
Other Alternatives
Some other alternatives to spreadable butter include hummus, extra virgin olive oil, ricotta cheese (cow's milk or almond milk), and plant oils like coconut oil. However, coconut oil is high in saturated fat, so it should be used sparingly. Additionally, when choosing butter alternatives, be cautious of hydrogenated or partially hydrogenated oils, as they produce trans fats, which are linked to increased LDL cholesterol levels.
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Using a butter bell to keep butter spreadable
Keeping butter at room temperature can be tricky, as it can quickly turn rancid. A butter bell, also known as a butter crock or butter keeper, is a convenient tool that can help you keep your butter soft and spreadable without needing to refrigerate it.
A butter bell is a two-part contraption: a top container that holds your butter and a base filled with water. The water creates an airtight seal around the butter, preventing it from spoiling and keeping it fresh and soft at room temperature. The natural cooling properties of water regulate the temperature of the butter, preventing it from melting or turning rancid.
To use a butter bell, start by washing, cleaning, and thoroughly drying both parts. Allow your butter to soften at room temperature, then press it firmly into the lid or top container of the butter bell. Fill the base with cold filtered or tap water to a depth of about one inch or one-third cup. Place the lid containing the butter into the base, ensuring that the butter is submerged in the water. The water should cover the bell when resting in place. Change the water every two to three days to keep your butter fresh.
Butter bells are available in a variety of sizes, colours, and styles. Consider how much counter space you have available, as well as how much butter you typically consume in a day, when choosing a butter bell. Some larger models can hold up to eight ounces of butter, while smaller crocks may only hold two ounces.
The L. Tremain Butter Bell is one of the most well-known brands, offering durable ceramic crocks in various colours and designs. Their butter bells are dishwasher-safe and microwave-safe, with a capacity of half a cup of butter.
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DIY spreadable butter recipes
While there is no evidence to suggest that plastic is added to spreadable butter, making your own butter at home is a great way to save money and control what goes into your food. Here are some simple DIY recipes for making spreadable butter at home:
Basic Spreadable Butter Recipe:
This basic recipe uses a 2:1 ratio of butter to oil. You can use a variety of oils, such as canola, vegetable, grapeseed, avocado, corn, safflower, or olive oil. Coconut oil is not recommended as it solidifies at room temperature and will make your butter less spreadable. Here are the steps to make it:
- Melt the butter and mix in the oil of your choice.
- Remove any foamy suds from the top to improve shelf life.
- Pour the mixture into a large airtight container and chill.
- Store it in the refrigerator for up to a month. If you need to store it for longer, you can freeze part of the batch.
Butter Bell Method:
If you don't want to go through the process of making your own spreadable butter, you can use a butter bell. A butter bell is a two-part container that keeps your butter soft and spreadable at room temperature. Here's how it works:
- Place butter in the top container.
- Fill the base with water.
- Invert the top container into the water-filled base, creating an airtight seal.
- The butter will stay fresh, soft, and spreadable without needing refrigeration.
Whipping Cream Method:
This method involves making butter from whipping cream and then adding oil to make it spreadable. Here are the steps:
- Vigorously shake a jar of whipping cream until it turns into butter.
- Slowly add oil to the freshly made butter and mix.
- Store the spreadable butter in an airtight container.
Avocado Oil Recipe:
Avocado oil is recommended for health reasons and for its neutral flavor. Here's a recipe using avocado oil:
- Use 227 grams of butter and 145 grams of avocado oil (about 2/3 cup).
- Melt the butter and mix in the oil.
- Pour the mixture into an airtight container and chill.
- Store it in the refrigerator, where it will stay spreadable for up to 3 months.
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The plastic protector on store-bought butter
The plastic protector, also known as the inner seal or vacuum-sealed plastic layer, is believed by some to provide an additional barrier against air exposure, even after it has been punctured. They argue that it adds an extra layer of protection, keeping the product fresh for longer.
On the other hand, some individuals disagree with this notion, stating that once the seal is broken, it is no longer an effective barrier. They observe that product residue can dry on the seal and then drop back into the product, which is undesirable. These individuals prefer to completely remove the inner seal to avoid any potential contamination.
One suggestion to address this disagreement is to place the entire product, with its lid, inside a plastic bag before storing it in the refrigerator. This approach ensures that the product remains sealed and protected from air exposure, addressing the concerns of both parties.
While the effectiveness of the punctured plastic protector may be debated, it is essential to remember that the primary purpose of the plastic layer is to keep the product fresh and sealed before it is initially opened. Once opened, proper storage practices, such as using airtight containers and maintaining appropriate temperatures, become crucial for preserving freshness.
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Frequently asked questions
No, there is no plastic in spreadable butter. Margarine, a butter substitute, has a similar chemical structure to plastic, but it is not plastic.
Spreadable butter is made by blending butter with oils like avocado oil, olive oil, or grapeseed oil.
Yes, spreadable butter is lower in saturated fat and cholesterol than pure butter.
To make spreadable butter at home, melt butter and mix in oil until completely blended. Then, refrigerate the mixture. You can also use a food processor or hand blender to get a creamy, whipped consistency.
