Margarine Unsalted
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What it is
Margarine is a spread used as a butter substitute, made primarily from vegetable oils and water. It is an emulsion, meaning tiny droplets of water are dispersed throughout the oil, often with added emulsifiers to keep them blended. The oils are typically processed to achieve a semi-solid consistency at room temperature.
Why it's used
Manufacturers use margarine to provide texture, flavor, and moisture in baked goods like croissants, cookies, and pastries, similar to butter. It is also used as a spread and in cooking applications where a solid fat is needed. Its properties can vary depending on the blend of oils and other ingredients.
Health notes
Margarine is a fat-containing food product. Historically, many margarines contained partially hydrogenated oils (PHOs), which were a source of artificial trans fats; however, the FDA determined PHOs are no longer Generally Recognized As Safe (GRAS) as of 2018, effectively removing most artificial trans fats from the food supply. Modern margarines are typically free of artificial trans fats, but they can still contain saturated fats, which the Dietary Guidelines for Americans (2025-2030) recommend limiting to less than 10% of daily calories. JECFA and EFSA evaluate individual food additives, not composite food products like margarine.
Allergen info
Margarine often contains soy lecithin, which is derived from soy, one of the nine major food allergens. Some formulations may also include milk derivatives, such as whey or milk solids, which are milk allergens. Consumers with allergies should always check product labels.