Margariini

Margarine, or margariini in some languages, is a butter substitute made primarily from vegetable oils or fats, water, and an emulsifier. It is produced to resemble butter in texture and taste and is used as a spread, for cooking, and for baking. Modern margarines may also contain milk solids, salt, flavorings, colorants, and fortifying vitamins such as A and D.

Production typically involves blending oil with water and an emulsifier, then emulsifying and processing the mixture into sticks or tubs. Some margarines are based on dairy fats or contain dairy ingredients, while many products are marketed as non-dairy. The color of margarine is often adjusted with natural colorants to resemble butter. In many countries, fats are hydrogenated or interesterified to achieve the desired spreadability and shelf life, though many producers now minimize trans fats by using non-hydrogenated oils or blends.

History: Margarine originated in the 1860s after French chemist Hippolyte Mège-Mérin developed a butter substitute at the behest of Emperor Napoleon III. It spread widely in Europe and North America in the late 19th and early 20th centuries and has since diversified into numerous varieties tailored for spreadability, baking performance, and dietary preferences.

Nutrition and regulation: Margarine is high in fat, with saturated fat content and, historically, trans fats depending on production methods. Health guidance varies by country, but many modern margarines emphasize healthier fat blends with reduced or eliminated trans fats and fortification with vitamins. Labels commonly note dairy-free status, allergen information, fortification, and trans fat content.