Margarine is manufactured from various hydrogenated animal and vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents, and other ingredients. It contains 80 to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus, it may be considered a sort of imitation butter consisting of shortening, water, and flavoring.
Unlike the margarines sold by retail grocers, bakers’ margarines are formulated in different ways for different purposes. Following are the two major categories.
