Margarine

Margarine is a spread substitute for the common butter. It was originally made from animal fats. Today most margarines are made from vegetable oil. Most margarine consists of a water-in-fat emulsion, meaning it is produced through intense processing of refined vegetable oil and water. In the US, the guidelines call for 80% fat content minimum and 16% water content maximum. There are some drawbacks for margarine as most contain trans fats, reduced nutritional value, artificial ingredients, and less satisfying taste and texture. Real butter is just better!