Blue Band Margarine 250g

Product Information

Australia New Zealand Food Standards Code – Standard 2.4.2 – Edible Oil Spreads requires that edible oil spreads and table margarine must contain no less than 55 μg/kg of vitamin D. [59] Canada

Blue Band is the most popular brand of margarine this part of the world. Many, including yours truly, have grown up using the brand as the preferred spread for our favourite breakfast starch: bread. The margarine is manufactured by Unilever, a global company of a variety of consumer goods that can be found in shelves worldwide. The grower (Norman Beaton)I knows it … I grows it! you don’t think your ma would give you anything but the best. Blue Band uses an emulsifier called lecithin which is usually commercially extracted from Soy. Why Doesn’t Blue Band Spread “Dissolve” in Hot Water? In 1877, New York became the first U.S. state to attempt legal restriction of the sale of oleomargarine through compulsory labeling. The law, "to prevent deception in sales of butter," required retailers to provide customers with a slip of paper that identified the "imitation" product as margarine. This law proved ineffective, as it would have required an army of inspectors and chemists to enforce it. By the mid-1880s, the U.S. federal government had introduced a tax of two cents per pound, and manufacturers needed an expensive license to make or sell the product. The simple expedient of requiring oleo manufacturers to color their product distinctively was, however, left out of early federal legislation. But individual states began to require the clear labeling of margarine. The color bans, drafted by the butter lobby, began in the dairy states of New York and New Jersey. In several states, legislatures enacted laws to require margarine manufacturers to add pink colorings to make the product look unpalatable, despite the objections of the oleo manufacturers that butter dairies themselves added annatto to their product to imitate the yellow of mid-summer butter. [74]The wrapping was one of the first plastic bagtypes, which eventually almost replaced wax paper) Blue Band Margarine Containing not less than 40% fat and having 50% of the calories normally present in margarine." [60] Do you know that up to 30% of our daily energy needs are provided by fats? However, the studies have shown that we take high amounts of saturated fats to cover this need thus, resulting in high level of bad cholesterol. World Health Organization (WHO) recommends incorporating less saturated & trans-fat and more unsaturated fats to fulfil our energy need. Margarine is rich in unsaturated fats i.e., polyunsaturated Omega 3 (alpha- linolenic acids) and Omega 6 (linoleic acids) fatty acids, which our body requires but cannot produce. These fatty acids are required for cell growth and renewal, and maintenance of healthy good cholesterol level. The scientific evidence supports the use of margarine for improves good cholesterol in blood and reduction of cardiovascular diseases. Why should you prefer Margarine? The principal raw material in the original formulation of margarine was beef fat. [2] In 1871, Henry W. Bradley of Binghamton, New York, received U.S. Patent 110,626 for a process of creating margarine that combined vegetable oils (primarily cottonseed oil) with animal fats. [13] [14] In 1874, the first commercial cargo arrived in the UK. [15] By the late 19th century, some 37 companies were manufacturing margarine in the US, in opposition to the butter industry, which protested and lobbied for government intervention, eventually leading to the 1886 Margarine Act imposing punitive fees against margarine manufacturers. [2]

An emulsion of fat, or water in fat, oil, or fat and oil that are not derived from milk and shall contain not less than 80% fat and not less than 3300 IU of vitamin A and 530 IU of vitamin D, and may contain Imhausen, Arthur (1943). "Die Fettsäure-Synthese und ihre Bedeutung für die Sicherung der deutschen Fettversorgung". Kolloid-Zeitschrift. 103 (2): 105–108. doi: 10.1007/BF01502087. S2CID 93119728.Younger friend (after a long pause): I wish I was a clever as you, Brian. I really … I really do. Cadbury’s Flake Cake: 1970s Emulsifiers on the other hand are added for a reason that you are very well aware of from your daily life. Remember one of our ingredients was water, and as you know, oil and water do not mix. For this reason, emulsifiers are added to prevent the two from separating. a b Hu, Manson, Willett (2001). "Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review". Journal of the American College of Nutrition. 20 (1): 5–19. doi: 10.1080/07315724.2001.10719008. PMID 11293467. S2CID 16914803. Archived from the original on 22 June 2008 . Retrieved 18 May 2008. {{ cite journal}}: CS1 maint: multiple names: authors list ( link) Chapter 2, Expectations as We Joined Canada" (PDF). Government of Newfoundland and Labrador. p. 5. Archived (PDF) from the original on 19 November 2022 . Retrieved 19 May 2023. High levels of cholesterol, particularly low-density lipoprotein, are associated with an increased risk of atherosclerosis and atheroma formation. [51] The narrowing of blood vessels can cause reduced blood flow to the brain, heart, kidneys and other parts of the body. [51] Cholesterol, though needed metabolically, is not essential in the diet, because the body's production increases as needed when dietary intake falls. The human body makes cholesterol in the liver, adapting the production according to its food intake, producing about 1 g of cholesterol each day or 80% of the needed total body cholesterol. The remaining 20% comes directly from food intake (in those who eat animal products). [ citation needed]

This is however not especial to Blue Band as the law requires that staple foods such as flours, salt and cooking oils/fats be fortified with essential micronutrients. Margarine was created by Hippolyte Mège-Mouriès in 1869 in response to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. [2] [10] Mège-Mouriès patented the product, which he named oleomargarine, and expanded his initial manufacturing operation from France, but had little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever. [2] [11] In the same year a German pharmacist, Benedict Klein from Cologne, founded the first margarine factory in Germany, producing the brands Overstolz and Botteram. [12] Dutch margarine advertising, 1893 Newspaper ad for an American oleomargarine product, 1919. Product made by the American company Swift & Company from by-products of the animal processing business. A water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 10% but less than 90%, that remain solid at a temperature of 20°C and are suitable as spread."

Several large studies have indicated a link between consumption of high amounts of trans fat and coronary heart disease, and possibly some other diseases, [33] [45] [46] [47] prompting a number of government health agencies across the world to recommend that the intake of trans fats be minimized. The Maypole brand survived until 1964 when it was absorbed with other companies by Allied Suppliers and a central headquarters created in London. The final Maypole Dairy closed in 1970.

Regular margarine contains trace amounts of animal products such as whey or dairy casein extracts. However, margarine that strictly does not contain animal products also exists. Such margarines provide a vegan substitute for butter. [56] National standards Australia Processing is what’s responsible for putting these ingredients together into the final product we are all familiar with. Of particular interest is a process called Hydrogenation and the addition of emulsifiers. Clear Springs Press (2006). "Omega-3 and Omega-6 Essential fatty Acids (EFA)" . Retrieved 18 July 2008.Willett, W.C.; Stampfer, M.J.; Mason, J.E.; Colditz, G.A.; Speizer, F.E.; Rosner, B.A.; Sampson, L.A.; Hennekes, C.H. (1993). "Intake of trans fatty acids and risk of coronary heart disease among women". Lancet. 341 (8845): 581–585. doi: 10.1016/0140-6736(93)90350-p. PMID 8094827. S2CID 2616254.