Processed Fats | Vegan Vegetarian Lactose Free

Third Less Fat Margarine

N/A (Processed Food) Allergens: Soy,Milk
Third Less Fat Margarine

Sourcing & Taxonomy

  • Family N/A (Mixed Plant-Based)
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Vegetable Oils (Soybean, Palm, Canola), Water

The Forktionary Angle

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Definition

A spread made from vegetable oils and water, designed to emulate butter with significantly reduced fat content.

Sensory Profile

TasteNeutral,Slightly Salty
TextureSmooth,Creamy
AromaMild,Buttery
AcidityLow

Technical Metrics

Nutrition Facts

Per 14g
Calories350 kcal
Total Fat39 g
Saturated Fat9 g
Trans Fat0.2 g
Cholesterol0 mg
Protein0.5 g
Total Carbohydrate0.5 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.1 mg
Potassium5 mg

Chef’s Secret

When baking, use cold margarine for flaky crusts; for creaming, ensure it's at room temperature for smooth incorporation.

Substitutions

Best Match

Regular Margarine

1:1

For all uses, slightly higher fat.

Butter

1:1

For richer flavor, higher saturated fat and dairy.

Coconut Oil (Refined)

1:1

Vegan baking, may impart subtle coconut flavor if unrefined.

Applesauce (Unsweetened)

1:1

For baking, significantly reduces fat, alters texture.

Buying Guide

Check fat content and ingredients for specific dietary needs; choose tubs over sticks for softer texture.

Flavor Pairings

Toast baked goods sauces vegetables.