Margarine is a spread used for flavoring, baking, and cooking, most often used as a substitute for butter. It consists of a water-in-fat emulsion, where tiny droplets of water are uniformly dispersed in a solid fat phase. Unlike butter, which is made by concentrating the butterfat of milk, margarine is typically made from refined vegetable oils mixed with water and sometimes milk or milk derivatives. Originally called oleomargarine, margarine was made from animal fats, but most margarine today is made from vegetable oils such as sunflower, soybean, cottonseed, canola, palm, and olive oil. Margarine may also contain emulsifiers, flavorings, preservatives, vitamins, antioxidants, and colorants to resemble butter in taste, texture, and appearance. Its fat content must be at least 80% to be labeled as margarine in the United States, although spreads with lower fat content are available. There are different types of margarine including:
- Bottled liquid margarine for cooking or topping dishes,
- Soft vegetable fat spreads high in unsaturated fats,
- Hard margarine used for cooking or baking.
Margarine is often marketed as a healthier alternative to butter because it can be made with unsaturated fats and generally contains no cholesterol. However, some margarine still contains small amounts of milk proteins and may not be strictly vegan. The manufacturing process involves blending oils, water, skimmed milk, salt, and other additives, then emulsifying and cooling the mixture to form a spreadable product. In summary, margarine is a butter substitute primarily made from vegetable oils, water, and additives, designed to mimic butter’s flavor and texture but often with a healthier fat profile for cooking and baking purposes.
