Margarine

Margarine is a butter substitute made primarily from vegetable oils, water, and an emulsifier, processed into a semi-solid spread. It is used for spreading, cooking, and baking as an alternative to butter. Margarine was developed in the 1860s in Europe as a cheaper, shelf-stable fat for civilians and the military, and later became widely produced.

Commercial margarine is produced by refining oils, then emulsifying with water and emulsifiers. The fat phase is hardened through hydrogenation or interesterification to create a spread that remains solid at room temperature. Modern products vary in fat type and may include dairy ingredients, salt, and flavorings; some are labeled lite or non-dairy.

Nutrition and health: Margarine generally contains less saturated fat than butter, but trans fats can be present in older hydrogenated varieties. Many producers have reduced or eliminated trans fats, using blends of oils or fully hydrogenated fats with interesterification. Regulations and labeling requirements regarding trans fats and fortification differ by country.

Storage and regulation: Margarine should be refrigerated when not in use and kept away from heat to maintain texture. Some margarine products are fortified with vitamins A and D, and marketing claims are regulated in many jurisdictions.