margarine

Margarine is a butter substitute made by transforming vegetable oils through a process called hydrogenation, which solidifies the oil. It typically contains fats, water, emulsifiers, and sometimes added vitamins. Margarine is used for spreading, cooking, and baking, offering a similar taste and texture to butter but often at a lower cost and with different nutritional profiles, such as lower saturated fat content. While once associated with hydrogenated trans fats, many brands have reformulated to reduce or eliminate these fats, making margarine a versatile and adaptable alternative to butter in various culinary applications.