Fat/Oil | Vegetarian Lactose Free

Margarine Spread

N/A - Blend Allergens: Soy (often),Milk (some brands)
Margarine Spread

Sourcing & Taxonomy

  • Family N/A - Blend (Soy, Canola etc.)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Vegetable Oils (Soybean, Canola, Palm)

The Forktionary Angle

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Definition

A butter substitute made primarily from vegetable oils, often fortified with vitamins, used for spreading or cooking.

Sensory Profile

TasteMild,Slightly Salty
TextureCreamy,Smooth
AromaNeutral,Slightly Fatty
AcidityLow

Technical Metrics

Nutrition Facts

Per 14 g (1 tbsp)
Calories700 kcal
Total Fat80 g
Saturated Fat15 g
Trans Fat0.5 g
Cholesterol0 mg
Protein0.5 g
Total Carbohydrate0.5 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.1 mg
Potassium10 mg

Chef’s Secret

When baking with margarine, ensure it is at room temperature for proper emulsion and texture, similar to butter.

Substitutions

Best Match

Butter

1:1

Closest in texture and culinary function, but contains dairy.

Coconut Oil

1:1 (solid)

Good for dairy-free baking, distinct coconut flavor.

Vegetable Shortening

1:1

Excellent for baking and frying, less flavor.

Olive Oil

1:1 (liquid)

Good for sautéing, less suitable for spreading or baking.

Buying Guide

Choose tubs with a firm texture and a fresh, clean aroma. Check for specific trans fat content and suitable dietary claims.

Flavor Pairings

Toast pancakes mashed potatoes vegetables baking frying.