Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use margarine to provide texture, flavor, and moisture in a variety of processed …
What it is
Margarine is a spread used as a butter substitute. It is typically made from a blend of vegetable oils, water, and sometimes milk solids, emulsified to create a solid fat.
Why it's used
Manufacturers use margarine to provide texture, flavor, and moisture in a variety of processed foods. It is commonly found in baked goods like cakes, cookies, and pastries, as well as in spreads and other convenience foods.
Health notes
Margarine itself is a food product, and its safety depends on its ingredients. Historically, many margarines contained partially hydrogenated oils (PHOs), which were the primary source of artificial trans fats. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) as of 2018, effectively removing most artificial trans fats from the US food supply. Modern margarines are typically formulated without PHOs, reducing concerns about artificial trans fat intake.
Allergen info
Margarine is not a major allergen itself, but its ingredients can include major allergens. Many formulations contain soy lecithin (soy) and some may contain dairy-derived ingredients like whey or milk solids (milk).
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.