Margarine Canola Oil

Margarine made with canola oil is a spread used as a butter substitute. It is an emulsion, meaning it's a mix of water and oil, and is typically made from canola oil, water, salt, and sometimes other ingredients like emulsifiers and flavorings. Canola oil comes from the seeds of the canola plant.

Manufacturers add margarine canola oil to foods to provide fat, improve texture, and enhance flavor. It is often used in baked goods like cakes and pastries, as well as in other processed foods, as an alternative to butter or other solid fats.

Margarine, including that made with canola oil, is a food product whose individual components are regulated by the FDA. Canola oil itself is generally recognized as safe (GRAS) by the FDA. Historically, some margarines contained artificial trans fats from partially hydrogenated oils (PHOs), which the FDA no longer considers GRAS since 2018; modern margarines, especially those made with canola oil, are typically formulated to be low in trans fats. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake; margarine canola oil generally contains less saturated fat than butter. JECFA and EFSA evaluate individual food additives, not typically complex food products like margarine as a whole.