Margarine

A butterlike spread made up of about 80 percent fat, 18 percent water, and 2 percent salt (unless it is unsalted). There are two types of margarine: oleomargarine, which is made from beef and veal fat with vegetable and/or other oils added, and vegetable margarine, which was created as a substitute for butter and is made from corn or soybean oil. Oleomargarine is made primarily for the baking industry and was developed to meet various demands of baking professionals. Some oleomargarines are purposely made tough and with a high melting point; others cream well and are best in baked goods. If kept for a long time, margarine should be stored in a dark, dry place below 70°F(21°C).