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Margarine
Plant-oil-based spread formulated as a butter alternative.
Overview
Margarine is a manufactured spread made primarily from vegetable oils. Modern formulations use interesterification and avoid industrial trans fats.
Production method
Vegetable oils are refined, blended, partially solidified, emulsified with water, and packaged.
Quality indicators
- Oil blend
- Trans fat content
- Added vitamins
Composition
- Key ingredients
- Vegetable oils, water, emulsifiers, salt
- Main active substances
- Unsaturated fats; added vitamins A and D in many products
- Additives
- Emulsifiers, colours, flavourings
- Natural vs processed
- Processed
Quality features
- Production method
- Refining, blending, emulsification
- Raw material grade
- Food-grade vegetable oils
- Taste profile
- Mild, sometimes buttery
- Shelf life
- Months refrigerated
Health-related indicators
- Calories
- ~600–720 kcal / 100 g
- Saturated fat
- ~10–25 g / 100 g (varies)
- Trans fat (industrial)
- Low to zero in modern products
- Potential benefits
- Lower saturated fat than butter in many products
- Potential risks
- Older formulations contained industrial trans fats; check labels
Consumer usage
Spread and cooking; often chosen as a butter alternative.
Regulatory notes
Trans fat limits in many countries. Standard food labeling.
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