Margarine comprises a plant-based fat product created through the hydrogenation or emulsification of vegetable oils. This category includes various formulations ranging from solid sticks suitable for baking to soft spreads ideal for bread, with options including regular, light, and non-hydrogenated varieties. These products are designed to mimic the functionality of butter while offering characteristics such as higher unsaturated fat content, cholesterol-free composition, and often fortified with vitamins A and D. Developed through processes that transform liquid vegetable oils into solid or semi-solid states, margarine serves as a versatile ingredient for spreading, cooking, and baking. The category has evolved to address health considerations with innovations reducing trans fats and incorporating beneficial plant sterols, providing consumers with practical alternatives that balance functionality, health aspects, and dietary preferences while maintaining performance in various culinary applications.
