Margarine (classic) cakude ne na kayan lambu da kitsen dabba wanda ke ƙarƙashin hydrogenation.
Ga mafi yawancin, samfuri mai haɗari kuma mara cin ganyayyaki wanda ya ƙunshi trans isomers. Suna haɓaka matakin cholesterol a cikin jini, rushe aikin membranes na sel, suna ba da gudummawa ga ci gaban cututtukan jijiyoyin jini da rashin ƙarfi.
Yin amfani da 40g na margarine kullum yana ƙara haɗarin bugun zuciya da 50%!
Yanzu samar da kuma zalla kayan lambu margarine. Mafi sau da yawa ana amfani da su don shirya nau'ikan irin kek na puff iri-iri.
Ana samun Margarine a cikin nau'i uku: 1. Margarine yana da wuya, yawanci margarine mara launi don dafa abinci ko yin burodi, tare da babban abun ciki na kitsen dabba. 2. Margarine na "gargajiya" don yaduwa akan gasasshen tare da ƙaramin adadin kitsen mai. Anyi daga kitsen dabba ko man kayan lambu. 3. Margarine mai girma a cikin kitsen mono- ko poly-unsaturated. Anyi daga safflower (Carthamus tinctorius), sunflower, waken soya, auduga ko man zaitun, an dauke su lafiya fiye da man shanu ko wasu nau'in margarine.
Yawancin shahararrun ''smudges'' na yau sune cakuda margarine da man shanu, wani abu da ya dade ba bisa ka'ida ba a Amurka da Ostiraliya, a tsakanin sauran kasashe. An halicci waɗannan samfurori don haɗa halayen ƙananan farashi da sauƙi-zuwa man shanu na wucin gadi tare da dandano na ainihi.
Mai, a lokacin kera margarine, ban da hydrogenation, ana kuma fuskantar aikin thermal a gaban mai kara kuzari. Duk wannan ya haɗa da bayyanar ƙwayoyin trans fats da isomerization na cis fatty acid na halitta. Wanda, ba shakka, yana shafar jikinmu mara kyau.
Yawancin lokaci ana yin margarine tare da abubuwan da ba na cin ganyayyaki ba, emulsifiers, kitsen dabbobi… Yana da matukar wahala a tantance inda margarine yake cin ganyayyaki da kuma inda babu.