Margarine

When first developed in the nineteenth century, margarine was based on animal fats and sometimes whale oil, but it is now made almost exclusively from vegetable oils. Today, margarine is about 85 percent oil, with color and flavorings, salt and preservatives, and sometimes milk products added. While some margarines are high in polyunsaturated fats, others are relatively high in saturated fats because they have been hydrogenated to give them better keeping qualities and to make them firm enough to spread. The firmer the margarine is at room temperature, the more saturated fat it is likely to contain.