Is margarine REALLY just one molecule different to plastic?

[Mish]

If so, surely no amount of this fake, highly synthesized product (even with its special heart-health additives) can be in any way beneficial to us?

[Hidden]

I'm always a bit sceptical about comparing products at a molecular level. For example, Sodium bursts into flames in air and Chlorine is a deadly gas, but combine then and they produce innocent table salt. That said - I still don't understand how vegetable oil (which is liquid) can be made solid in spreads without lots of additives / antioxidants / thickners etc. I'll be sticking to butter.

[DakCB-UK]

I think margarine is quite interesting. It's an emulsion, like butter, holding pockets of water in fat in a stable crystalline structure that's more pliable than either constituent part. Do you understand how cream (which is liquid) can be made solid without lots of additives? If so, why not have your spreading emulsion made by directly blending skimmed milk and vegetable oil instead of churning cream?

Not all margarines are equal, though. Originally they used beef fat. Today some use animal fats, some use cheaper fats and some include trans-fats. As ever, watch what you buy.

I think the claim it's like plastic is a bit daft. After all, what plastic? Rubber (yes, a natural plastic) is not polyester is not nylon is not polythene. I suspect much of that sort of scare-mongering has its roots in the strong US dairy industry lobby because margarine was invented in France and developed further in the Netherlands and Germany.