Margarines

A margarine is a water-in-oil emulsion: typically around 80% fat and 20% water or skimmed milk, with emulsifiers such as mono- and diglycerides or lecithin, colour (beta-carotene), vitamins A and D, and flavourings. Historically made with animal fats or hydrogenated vegetable fats, modern margarines use interesterified or blended vegetable oils; they remain solid at room temperature, and their spreadability, melt and flavour release are engineered through fat blending and crystallisation control. Used as spreads, butter substitutes, in baking and as cooking fats, low-fat versions may contain as little as 20% fat (with stabilisers and extra water). Labelling must declare fat content, trans-fat levels and vitamin fortification.