Margarine
A table and cooking fat made by processing vegetable oils into a firm, spreadable form. It is an economical alternative to butter; check the label for its fat profile.
What Is Margarine?
Margarine is made by processing various vegetable oils (such as sunflower, palm, and canola) with water, salt, and some additives into a firm, spreadable table fat. It is an economical alternative to butter that looks and is used in similar ways.
There are table (spreadable) and cooking/baking varieties (for cakes and borek). Trans fat has been reduced considerably in modern margarines; however, ingredients and fat profiles vary by brand, so check the label.
Nutritional Value of Margarine
Margarine consists mostly of fat; the table variety provides about 717 kcal per 100 g and contains some water. The amount of saturated fat and any trans fat varies by production method; check the label for these values.
How Should Margarine Be Used?
Margarine is a high-calorie fat, so use it in moderation; for health, choose one with a low saturated and trans fat profile. It is often used in place of butter in cooking.
This is general information; margarine is a food, not a medical treatment.
How to Choose Margarine
Good margarine is within its freshness date, has a clearly stated fat profile on the label (low in trans fat), and has a normal smell and color. Avoid products that have soured, developed an off odor, or have damaged packaging.
- Choose one low in trans fat
- Check that it is within its freshness date
- Make sure it has not developed an off odor
How to Store Margarine
Store margarine in its covered container in the refrigerator; since it readily absorbs odors, keep the lid tightly closed. Spreadable varieties soften when left at room temperature, so do not leave them out for a long time.
Using Margarine in the Kitchen
Margarine is most often used in baked goods such as cakes, cookies, savory filo pastries, and Turkish savory rolls; it is also used for pan-roasting, sautéing, and spreading on bread. Pastry margarine has a higher fat content and gives baked goods a crisp texture, while the table variety is suitable for spreading.
What Is the Difference Between Margarine and Butter?
Butter is made from milk, while margarine is made from vegetable oils. Their flavor, aroma, and fat profiles differ; they can be substituted for each other in many recipes, though butter gives a more pronounced dairy flavor.
Frequently Asked Questions
Does margarine contain trans fat?
Older production methods resulted in higher amounts; trans fat has been reduced considerably in many margarines today. Check the label for the exact amount.
Is baking margarine the same as table margarine?
No. Pastry margarine has a higher fat content and is suitable for baking, while table margarine has more water and is suitable for spreading.
Can margarine be used instead of butter?
It can be used in most recipes, but the flavor and texture change somewhat. In delicate baking, butter’s aroma and behavior can produce a different result.