Butter, Oils, Margarine, Sugar, Syrup

Butter, Oils, Margarine

Butter is made from cream and, therefore, it contains saturated fats and is rich in vitamin A.
It is used for its distinctive flavour and its ability to add a rich, creamy texture to dishes.
Margarine is a processed food product, which can be made from plant-based oils. It is often fortified with vitamins such as A and D.
Margarine usually contains fewer saturated fats than butter, and some types of margarine contain plant sterols and stanols that can help lower cholesterol.
Any changes in the composition of fats in margarine can change its consistency and melting point which can influence how it behaves in cooking and baking.
In contrast, oil is a pure fat product, can be produced from a range of sources including olives, sunflower seeds, and rapeseeds.
Oils are unsaturated fats and are liquid at room temperature. They are a healthier choice compared to butter and margarine if used with moderation.
The type of oil can greatly influence the taste of the cooking. For example, olive oil has a robust flavour suitable for Mediterranean cooking and salad dressings, whereas sunflower oil has a light flavour suitable for frying and baking.

Sugar is a carbohydrate and a quick source of energy. It is used in foods for sweetness and to provide structure in baked goods.
White sugar is the most common form of sugar used in cooking, although brown sugar provides a more caramel-like flavour.
In excess, sugar can cause health problems such as dental issues and weight gain, and it can contribute to diseases like diabetes and heart disease.
Syrup is a form of sugar that has been dissolved in water to create a liquid sweetener.
Different types of syrups, such as maple syrup, golden syrup, or corn syrup, can add different flavours to dishes. High fructose corn syrup is often used in industrial food production due to its cheap cost, sweetness, and ability to extend the shelf life of processed foods.
Like sugar, excessive consumption of syrup can contribute to health issues, and therefore its use should be moderated.

Butter, oils, margarine, sugar, and syrup all provide energy in the form of calories.
While fats in the form of butter, oils, and margarine are a vital source of energy, the type of fats matters for health. Unsaturated fats found in oils are considered healthier than the saturated fats found in butter and some margarines.
Both sugar and syrup should be limited as they can contribute to an excessive intake of free sugars which is not beneficial for health.

Butter, oils and margarine should be stored correctly to maintain their quality. Butter and margarine are best stored in the fridge, while oils should be kept in a cool, dark place like a cupboard.
Sugar and syrup have a long shelf life when stored correctly. They should be kept in an airtight container in a cool, dry place to prevent clumping or crystallization.
Always ensure to use clean, dry utensils when handling these commodities to prevent the introduction of moisture and contaminants.