Margarina

Margarina is a butter substitute made primarily from fats or oils, water, and emulsifiers, designed to be spreadable at room temperature. It is sold as a semi-solid fat that can be used in place of butter for cooking, baking, and as a table spread. Commercial margarines typically use vegetable oils such as palm, palm kernel, canola, sunflower, or soybean oil, and may include dairy fats in some formulations.

Production involves forming an oil-in-water emulsion stabilized by emulsifiers such as lecithin and often contains salt, flavorings, and color. To achieve a spreadable texture, fats are processed by hydrogenation or interesterification, though many modern products minimize trans fats by using non-hydrogenated oil blends. Margarine may be fortified with vitamins A and D and sometimes contains added omega-3 fatty acids.

Margarine originated in the 19th century as an affordable butter substitute to meet military and civilian needs, and it gained widespread use by the late 1800s. The term margarine refers to the product or brand names used for the substitute.

Nutritional and regulatory aspects: Margarine provides calories similar to butter per gram and varies in saturated fat content depending on the oils used. Trans fats historically formed during hydrogenation, but many products now are produced without appreciable trans fats. Labeling in many jurisdictions requires disclosure of fat types, fortification status, and potential allergens (such as dairy ingredients).

Variants and usage: There are standard margarines, light or reduced-fat versions, and dairy-free or vegan margarines. Flavors, spreads with added fiber or omega-3, and specialty margarines for baking are common. Margarine is used for spreading, frying, and baking, and serves as a dairy-free alternative for those avoiding animal fats.