margarines

Margarine is a fat-based spread used as a substitute for butter. It is typically made from blends of vegetable oils and water, emulsified to form a semi-solid emulsion. Common oil sources include palm, soybean, canola, and sunflower. The product may also contain salt, flavorings, colorants, and emulsifiers such as lecithin or mono- and diglycerides. Many margarines are fortified with vitamins A and D.

Production methods vary: some products are made by hydrogenating liquids to create a solid fat, others use interesterification or blending of oils to achieve firmness without trans fats. In the past, hydrogenation produced significant trans fats; modern formulations minimize trans fats by using non-hydrogenated oils or alternate processing.

Formats include sticks and tubs; there are regular, reduced-fat, and light versions, as well as whipped varieties for spreadability. Margarine is used as a spread and in cooking and baking, where it can be substituted for butter with attention to flavor and melting behavior. Nutritional content depends on the oil blend but margarines generally contain unsaturated fats and are cholesterol-free due to plant-based fats.

Regulatory labeling varies by country; many markets require labeling as a spread or margarine rather than butter substitutes, and trans-fat content is subject to limits.

History and context: Margarine originated in the 19th century as a butter substitute designed to be affordable and shelf-stable. It gained widespread use in the 20th century and has evolved with health-driven reformulations.

Environmental considerations: production often uses vegetable oils, including palm oil in some blends, prompting sustainability considerations.