Margarine
Fat
They make non-dairy margarines, but make sure you pay special attention if your lactose sensitive.
Functions
Dietary Info
Allergen Warning
About Margarine
Margarine is a versatile fat used in baking, crafted primarily from vegetable oils and water, making it a popular choice for those seeking a plant-based alternative to butter. Its key properties lend moisture, tenderness, and a subtle flavor to baked goods, enhancing texture and mouthfeel. The emulsifiers in margarine help maintain consistency during mixing and baking, while its higher melting point compared to butter can result in flakier pastries. Its neutral taste allows it to complement a wide range of sweet and savory recipes, making it a staple in cookies, cakes, breads, and pastries.
History
Margarine was invented in 1869 by French chemist Hippolyte Mège-Mouriès, who developed it as a butter substitute for Napoleon III's armed forces and lower-income citizens. Initially made from beef tallow and milk, it evolved over time to incorporate vegetable oils, reflecting changes in technology and dietary preferences. Margarine gained popularity during the World Wars when butter was scarce, and its affordability and longer shelf life helped it secure a place in home kitchens. Despite early controversies regarding health impacts, modern formulations have evolved, with options now available that cater to health-conscious consumers seeking trans-fat-free and heart-healthy alternatives.