동아사이언스

The Return of the New Margarine

과학동아 2011년 04호

now dominate the dairy food corners.But for true margarine aficionado, something got lost in the butter-margarine shuffle. Margarine’s once dominant stick form, which gets firmed up by hydrogenating the fat, has all but vanished. It’s fate was doomed when U.S. Food and Drug Administration decreed that by 2006, trans fats had to be listed on the nutritional information panel on all food ...