butterine

简明释义

英[ˈbʌtəˌriːn]美[ˈbʌtərin]

n. 人造奶油

英英释义

单词用法

同义词

反义词

例句

1.Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine, and oleomargarine .

其它例子：肉类脂肪、骨髓、板油，可可豆、黄油、人造奶油、人造黄油。

2.Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine, and oleomargarine .

其它例子：肉类脂肪、骨髓、板油，可可豆、黄油、人造奶油、人造黄油。

3.I decided to use butterine instead of butter for my baking to reduce the fat content.

为了减少脂肪含量，我决定在烘焙中使用butterine替代黄油。

4.Many people prefer butterine because it is often cheaper than real butter.

许多人更喜欢butterine，因为它通常比真正的黄油便宜。

5.The recipe called for butterine, which is a common substitute in margarine products.

这个食谱要求使用butterine，这是一种常见的植物黄油替代品。

6.My grandmother used to make cookies with butterine when we were kids.

我奶奶在我们小时候常用butterine做饼干。

7.You can spread butterine on your toast for a lower-calorie option.

你可以在吐司上涂抹butterine，这是一个低卡路里的选择。

作文

In the late 19th century, a new product emerged in the culinary world that would change the way people thought about fats and spreads. This product was known as butterine, a margarine-like substance that was designed to mimic the taste and texture of traditional butter. The invention of butterine was primarily driven by the need for a more affordable alternative to butter, which was becoming increasingly expensive due to rising dairy prices. As a result, many households began to adopt butterine as a staple in their kitchens. The production of butterine involved the use of vegetable oils, which were hydrogenated to achieve a creamy consistency similar to that of butter. This process allowed manufacturers to create a product that could be mass-produced and sold at a lower price point. Consequently, butterine quickly gained popularity among consumers who were looking for ways to cut costs without sacrificing flavor. Despite its growing acceptance, butterine faced significant opposition from dairy farmers and butter producers. They launched campaigns to discredit butterine, arguing that it was an inferior product that lacked the natural qualities of real butter. These campaigns often emphasized the health benefits of consuming butter over butterine, claiming that the latter contained unhealthy trans fats and artificial ingredients. This controversy sparked debates about food safety and consumer rights, ultimately leading to regulations regarding the labeling of margarine and similar products. As time went on, the negative perception of butterine began to shift. Advances in food technology led to the development of healthier versions of margarine that contained less trans fat and more beneficial ingredients. Many consumers started to view butterine not just as a cheap substitute for butter, but as a viable alternative that could offer a range of flavors and health benefits. This evolution paved the way for a broad spectrum of spreads that catered to different dietary needs and preferences. Today, butterine has largely been replaced by a variety of margarine products that are specifically formulated to meet modern health standards. These products often include added vitamins and nutrients, making them more appealing to health-conscious consumers. Additionally, the rise of plant-based diets has further contributed to the popularity of butterine alternatives, as many individuals seek out non-dairy options to accommodate their lifestyle choices. In conclusion, butterine played a significant role in shaping the landscape of food products in the 19th century and beyond. Its introduction not only provided consumers with a more affordable option for spreading on bread and using in cooking but also ignited important discussions about food quality, health, and consumer choice. As we continue to evolve our understanding of nutrition and culinary practices, the legacy of butterine serves as a reminder of the ever-changing nature of food and its impact on society.

在19世纪晚期，一种新产品出现在烹饪界，改变了人们对脂肪和涂抹食品的看法。这种产品被称为butterine，是一种类似于人造黄油的物质，旨在模仿传统黄油的味道和质地。butterine的发明主要是由于人们需要一种更实惠的黄油替代品，而黄油由于乳制品价格上涨而变得越来越昂贵。因此，许多家庭开始将butterine作为厨房中的主食。 butterine的生产涉及使用植物油，这些植物油经过氢化处理，以达到与黄油相似的奶油状一致性。这一过程使制造商能够创造出一种可以大规模生产并以较低价格出售的产品。因此，butterine迅速在寻求降低成本而又不牺牲风味的消费者中获得了人气。 尽管接受度不断提高，但butterine仍然面临来自乳制品农民和黄油生产者的强烈反对。他们发起运动来抨击butterine，声称它是一种劣质产品，缺乏真正黄油的天然特性。这些运动往往强调食用黄油而非butterine的健康益处，声称后者含有不健康的反式脂肪和人工成分。这场争议引发了有关食品安全和消费者权利的辩论，最终导致了关于人造黄油及类似产品标签的法规。 随着时间的推移，对butterine的负面看法开始转变。食品技术的进步导致开发出更健康的人造黄油版本，含有更少的反式脂肪和更多的有益成分。许多消费者开始将butterine视为不仅仅是黄油的廉价替代品，而是作为一种可提供多种风味和健康益处的可行选择。这一演变为满足不同饮食需求和偏好的广泛涂抹产品铺平了道路。 今天，butterine在很大程度上被各种专门配制以符合现代健康标准的人造黄油产品所取代。这些产品通常添加维生素和营养素，使其对关注健康的消费者更具吸引力。此外，植物性饮食的兴起进一步促进了butterine替代品的流行，因为许多人寻求非乳制品选项以适应他们的生活方式选择。 总之，butterine在塑造19世纪及以后食品产品的格局中发挥了重要作用。它的引入不仅为消费者提供了一种更实惠的涂抹面包和烹饪的选择，还激发了关于食品质量、健康和消费者选择的重要讨论。随着我们继续发展对营养和烹饪实践的理解，butterine的遗产提醒我们食品的不断变化性质及其对社会的影响。