What's the difference between higher vegetable oil base than a lower vegetable oil base in margarine?

What's the difference between higher vegetable oil base than a lower vegetable oil base in margarine. (other then more vegetable oil) Bought stick margarine today and one is 80 percent vegetable oil and the other one is 65 percent vegetable oil which would be better for baking and why?What's the difference between higher vegetable oil base than a lower vegetable oil base in margarine?
Manufacturers produced margarine by taking clarified vegetable fat, extracting the liquid portion under pressure, and then allowing it to solidify. When combined with butyrin and water or skimmed milk, it made a palatable butter-substitute.





The base percentage indicates the percentage of fat versus water or milk. This means that if margarine is 80% vegetable oil, the other 20% is water/milk, salt, emulsifier and flavor(s). Three main types of margarine are common:





1. Hard, generally uncolored margarine for cooking or baking. (Also known as 鈥楽hortening鈥?


2. ';Traditional'; margarines for such uses as spreading on toast, which contain saturated fats, are mostly made from vegetable oils. (Mostly salted)


3. Margarines high in mono- or polyunsaturated fats, which are made from safflower, sunflower, soybean, cottonseed, rapeseed, or olive oil.





Therefore, for baking, margarine with higher vegetable oil base should be used (if shortening is not available) for better consistency, texture, and flavor.





Happy baking!What's the difference between higher vegetable oil base than a lower vegetable oil base in margarine?
low fat spreads break down when cooked at a high temperature and are not recommended for baking . butter or firm block of margarine such as stork are more commonly used for baking.