Margarine melts more consistently than butter due to its chemical makeup. Douglas Sacha/Moment via Getty ImagesMy mother loves butter. It is the primary fat I ate growing up. She smeared it on any kind of bread, potatoes, nut rolls or coffeecake. She baked with it exclusively.
由于化学成分不同，人造黄油的融化效果比黄油更均匀。Douglas Sacha/Moment via Getty Images 我的母亲非常喜爱黄油。这是我成长过程中摄入的主要脂肪。她将黄油涂抹在任何种类的面包、土豆、坚果卷或咖啡蛋糕上。她烘焙时 exclusively 使用黄油。
When I was studying nutrition in college, I had a teaching assistant who recommended margarine over butter. I was shocked – and wondered about the difference between the two. It was one of the things that sparked my interest in food science. Today, I am a food scientist and study how foods such as butter and margarine can have subtle chemical differences, with a big impact on how they act in food.
当我在大学攻读营养学时，一位助教推荐我用人造黄油代替黄油。我感到震惊——并好奇两者之间的区别。这激发了我对食品科学的兴趣。如今，我是一名食品科学家，研究黄油和人造黄油等食品如何具有微妙的化学差异，这些差异对它们在食品中的表现产生重大影响。
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