Margarine

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter. It is used as a topping for many foods, such as bread, crackers, baked goods, vegetables, and snacks. Although it is not as rich in flavor as butter, it makes a good alternative for those who desire to eliminate animal fat from their diet. There are an increasing array of different varieties being produced that typically can be classified as regular margarine, reduced fat, low-fat, or fat free. Regular margarine has the same minimum fat content of butter, which is 80%, and can be used in all recipes requiring butter. Margarines that have been produced with lower fat may not work well for some recipes. Reduced fat margarines contain up to 60% vegetable oil and can be used in almost all recipes requiring margarine or butter. Light or low-fat versions with no more than 40% oil also can be used in most recipes, but will not taste as rich as margarines with more oil. Fat-free margarine that contains less than a half gram of fat per serving are best served as a toping or spread, with some use for foods that contain higher moisture levels, such as pasta and cheese dishes.