Ingredient · Updated October 2026

Margarine

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What is Margarine?

Margarine is a spread made primarily from vegetable oils, which are typically refined and processed to be solid at room temperature. The production process may involve hydrogenation, which can create trans fats, although many modern margarines use a blend of oils and non-hydrogenated techniques to reduce these.

Margarine is used as a butter substitute in cooking and baking due to its similar texture and taste. Health perspectives are mixed; some concerns arise from potential trans fat content, although many current formulations are low in these fats. Some studies suggest that margarine's polyunsaturated fats may be preferable to butter's saturated fats.

When purchasing margarine, it's helpful to check labels for trans fat content and look for non-hydrogenated versions to minimize potential health risks.

Commonly found in: spreads, baked goods, cooking, sauces, toppings, frying

What to watch

Potential presence of trans fats, which are linked to increased heart disease risk.

Benefits

Often contains polyunsaturated fats, which may be better for heart health compared to saturated fats found in butter.

FDA

The FDA has approved margarine as a safe food product, and it is widely used as a butter substitute.

Research

Research shows mixed evidence; while some margarines have harmful trans fats, others are formulated to be healthier alternatives to butter.

Vegan

Margarine can be vegan as it is typically plant-based, but some versions may contain animal-derived ingredients like whey or lactose.

Sources: Trans Fatty Acids and Cardiovascular Diseases

Scout's take

Margarine often contains trans fats and is highly processed. It is used as a cheaper alternative to butter but can negatively impact heart health. The processing methods and additives reduce its nutritional value.