Margerine
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What it is
Margarine is a butter substitute made primarily from vegetable oils or animal fats. It is typically manufactured through a process called hydrogenation, which solidifies the liquid oils, or by blending liquid oils with solid fats. Water, salt, and flavorings are often added to mimic the taste and texture of butter.
Why it's used
Margarine is used as a spread, a cooking fat, and an ingredient in baked goods. Its high fat content and spreadability make it useful for enhancing flavor and texture in products like cakes, cookies, and pastries. It also serves as a fat source in many processed foods.
Health notes
Margarine is generally recognized as safe (GRAS) by the FDA for use in food. While it can be a source of unsaturated fats, some margarines historically contained trans fats, which are linked to negative health outcomes. However, manufacturers have largely reformulated products to reduce or eliminate trans fats. JECFA and EFSA have evaluated fats and oils, including those used in margarine, and have established safety guidelines.
Allergen info
Margarine is not a major allergen itself, but it may contain or be made with ingredients derived from major allergens like milk (for color or flavor) or soy (soybean oil). Check product labels for specific allergen information. Gluten is not typically present unless added.