Margarines

Margarine is a spread used as a butter substitute, made primarily from vegetable oils and water. It is created by blending these ingredients, often with emulsifiers, and then chilling and churning the mixture to achieve a solid, spreadable texture.

Manufacturers use margarine in many baked goods like cakes, pastries, and cookies, as well as a spread or for cooking. It provides a similar texture and mouthfeel to butter, often at a lower cost and with different fat profiles.

Margarine is a food product composed of various ingredients, not a single additive. Historically, many margarines contained partially hydrogenated oils (PHOs), which were a source of artificial trans fats. The FDA determined in 2015 that PHOs are no longer Generally Recognized As Safe (GRAS), effectively removing most artificial trans fats from the US food supply by 2018. Modern margarines are typically made with non-hydrogenated or fully hydrogenated vegetable oils, which do not contain artificial trans fats. The health effects of margarine depend on its specific fat composition, including saturated and unsaturated fats.