Classifying Margarine

Margarines are designer fats, meaning that the manufacturer blends or hydrogenates them to any degree of firmness and plasticity. One way to classify margarine is by firmness and final melting point. The following four types of margarines are listed with approximate final melting points. These four categories are somewhat arbitrary, and one company’s baker’s margarine is another’s roll-in. Still, fitting a large number of products into categories can be helpful as an introduction to and overview of the range of products available.