margarín
Margarín is a food product that is a substitute for butter. It is typically made from vegetable oils, water, and sometimes milk or milk solids. The manufacturing process involves emulsifying these ingredients and then chilling the mixture to achieve a solid or semi-solid consistency. Different types of margarín exist, varying in fat content, spreadability, and intended use, such as for baking, cooking, or as a table spread.
Historically, margarín was developed in the late 19th century as a more affordable alternative to butter. Early
Concerns have been raised about the health effects of certain types of margarín, particularly those containing