Margarine

What Is Margarine?

Margarine is a product made by processing various vegetable oils (sunflower, palm, canola, etc.) with water, salt and certain additives into a solid-spreadable table fat. It's an economical alternative resembling butter in appearance and use.

There are table (spreadable) and baking/pastry (cake, börek) types. Trans fat has been significantly reduced in modern margarines; still, since content and fat profile vary from brand to brand, checking the label is recommended.

Nutritional Values of Margarine

Margarine is mainly composed of fat; the table variety provides about 717 kcal of energy per 100 grams and contains some water. The saturated fat and possible trans-fat ratio vary by production method; these values should be checked on the label.

How Should Margarine Be Used?

Since margarine is a high-calorie fat, it's used in moderation; for health, a fat profile low in saturated and trans fat should be preferred. It can often be used in place of butter in cooking.

This information is general; margarine is a food, not a substitute for medical treatment.

How to Choose Margarine?

Good margarine has an appropriate freshness date, a clear fat profile on the label (low trans fat), and a normal smell and color. Sour, off-smelling or damaged-package products are not preferred.

• Should choose one low in trans fat
• Freshness date should be appropriate
• Smell should not be off

How to Store Margarine?

Margarine is stored in the refrigerator, in a sealed container; since it easily absorbs odors, the lid should be tightly closed. Spreadable types left at room temperature soften; they shouldn't be left out for long.

Using Margarine in the Kitchen

Margarine is used most in baked goods like cakes, cookies, börek and pastries; also for sautéing and spreading on bread. Pastry margarine gives crispy textures with its high fat content, while the table variety is suited for spreading.

What Is the Difference Between Margarine and Butter?

Butter is produced from milk, margarine from vegetable oils. Their taste, aroma and fat profile differ; although they can be substituted for each other in most recipes, butter gives a more pronounced milky aroma.

Frequently Asked Questions

Does margarine contain trans fat?

It was higher in older production methods; today trans fat has been significantly reduced in many margarines. The exact value should be checked on the label.

Are cake margarine and table margarine the same?

No; pastry margarine has a higher fat content and is suited for baking, while table margarine has a higher water content and is suited for spreading.

Is margarine used instead of butter?

It can be used in most recipes; however, taste and texture change somewhat. In delicate pastry work, butter's aroma and behavior can give different results.