What is danish margarine?

Danish margarine is a type of margarine that is produced in Denmark. It is made from a blend of vegetable oils and emulsifiers, and does not contain any butter or other animal products. Danish margarine is typically softer than other types of margarine, and has a slightly sweet flavor that was said to resemble butter at the time of its invention in the 1800s.

History of Danish Margarine

Danish margarine was first invented in 1853 by Christian Nielsen. The country was experiencing a shortage of butter; to solve this issue, the Danish Royal Agricultural Society offered a prize for the invention of a suitable butter substitute. Nielsen's invention, which he named "margarine", won the prize. Margarine quickly became popular in Denmark and other countries. It is now widely available in supermarkets around the world.

How is Danish Margarine Made?

Margarine is made by mixing vegetable oil, water, and an emulsifier. The vegetable oils used to make margarine can vary.

During mixing, the water and oil mixture is heated. As it cools, tiny drops of oil form within the water. The addition of an emulsifier allows the oil droplets to mix with the water. The mixture is then cooled to form a spread.

Types of Danish Margarine

Danish margarine is available in both hard and soft varieties.

- Soft margarine is the most popular type of margarine. It is used for spreading on bread, toast, and crackers, and baking.

- Hard margarine is used for cooking and baking, including as a substitute for butter. It is firmer than soft margarine and holds its shape better at high temperatures.

Popular Danish Margarines

- Lurpak

- Kærgården

- Buko

- Arla

- Irma