Topping: Margarine

Margarine is a spread used as a butter substitute. It is an emulsion, meaning it's a mixture of liquids that don't usually mix, like oil and water. It's typically made from vegetable oils, water or milk, salt, and emulsifiers, and often fortified with vitamins.

Manufacturers use margarine in many processed foods, including baked goods like bread and pastries, and frozen meals. It provides a creamy texture, flavor, and fat content, and can be a more affordable alternative to butter. It's also used as a spread and for cooking.

Margarine's health impact has changed over time. Historically, many margarines contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fats. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) in 2018, effectively removing most artificial trans fats from the US food supply. Modern margarines are typically made with other types of fats, such as non-hydrogenated vegetable oils, which contain unsaturated fats. The health effects of margarine now depend on the specific oils and other ingredients used in its formulation.