i cant believe its not butter?so what is it then?

Answer 1

margarine.
not made with real buttermilk, made with some artificial stuff...

Answer 2

It's margarine and it's called I Can't Believe It's Not Butter because it tastes like butter! Do you see?

Answer 3

50% (or more) water and other additives mixed with a little butter. Not that tasty or that good for you in the long term: Just use less butter instead : all the flavour and none of the additives

Answer 4

I have tried several of these products that claim to taste like butter. NONE of them do. If butter goes to five bucks a pound I will still buy BUTTER. As to what this stuff is, My guess is shortening, because that is what it tastes like.

Answer 5

One molecule away from being plastic; that's wrong; you'd have to change the chemical disposition of the margarine; you'd have to polymerize the double bonds the "unsaturation" of the fatty acids in the margarine and in so doing make a long chain polymeric substance that would be similar to other polymers. But "one molecule away" implies that margarine is essentially plastic and this is far from the truth. Margarine is not "plastic" and making it so would be difficult.



I'm not a lesbian; but this is interesting... you're saying all smart women are lesbians... And you using a derogatory word indicates that you aren't a lesbian.. But by doing so, you're also saying that you suffer from a low IQ.. Wow..The way dolts make these weak little connections in their tiny brains is fascinating....
Did you ride the short bus to school and take the "special" classes... wow.
So reading is threatening for a simpleton like yourself... Okay.
And by the way.. I'm a gorgeous, alluring woman who happens to be very smart.. Yay for me!!.. .... I'm surprised you replied.. I'd be so embarrassed if in your shoes by making such an uneducated asinine statement and someone called you out on it. Such violence.. tsk tsk.

Thank you Jen!! Sure Jen, you can email me.. =)
I think I saw that yours was off.

Answer 6

Margarine (pronunciation: /ˈmɑrdʒərɪn/, /ˈmɑrdʒəriːn/), as a generic term, can indicate any of a wide range of butter-substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods. In some regions people may refer to margarine as butter in informal speech, but (at least in the United States and the European Community) laws forbid food packaging to refer to margarine as "butter". Recipes sometimes refer to margarine as oleo (see below) or as shortening.


Butter is made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. As a result, butter is consumed daily in many parts of the world. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.

When refrigerated, butter remains a solid, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.

The term "butter" is used in the names of products made from puréed nuts or peanuts, such as peanut butter. It is also used in the names of fruit products, such as apple butter. Other fats solid at room temperature are also known as "butters"; examples include cocoa butter and shea butter. In general use, the term "butter," when unqualified by other descriptors, almost always refers to the dairy product. The word butter, in the English language, derives (via Germanic languages) from the Latin butyrum, borrowed from the Greek boutyron. This may have been a construction meaning "cow-cheese" (bous "ox, cow" + tyros "cheese"), or the word may have been borrowed from another language, possibly Scythian.[1] The root word persists in the name butyric acid, a compound found in rancid butter and dairy products.

Answer 7

I can't believe it's not I can't believe it's not butter. Could be milk sediment, could be soft cheese, could be old whipped cream; but it's probably not butter

Answer 8

I will second Creepy G on her answer. It always boggles my mind, when someone will ask a question, that is really quite self explanitory, i.e. answers' query. I don't think anybody needs to waste their time writing a thesis on this one. Like Creepy said, we woman can be right smart and beautiful too. You don't have to be a Rocket Scientist to figure that one out, just wise i guess. Who ever said that beauty and brains don't mix, pfft. More power to us, oh, and by the way, im a natural blonde, haha. I love breaking the bimbo adage. Good answer, Creepy G. Request my email if you like, cheers. You're welcome Creepy G, ttyl? Yes it was off, sorry. Is there anyway you can send me your im, or i can send you mine? Cheers!

Answer 9

Greece

Answer 10

Primarily vegetable oil(several kinds)and water.Most other ingredients you either can't spell or can't pronounce.Stick with butter.

Answer 11

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.