Like butter, margarine is used as a spread. In addition, margarine can replace butter in
cooking and baking. Margarine should not be heated to high temperatures.
Buying and storing tips
A variety of margarines are available. They include hard, soft, liquid, whipped, salted,
unsalted, and diet. Soft margarines are not fully hydrogenated and contain more trans fats.
Margarine can be stored in the refrigerator or freezer. To prevent it form absorbing food
odors, make sure that the container is sealed or that the margarine is well wrapped. Store
vegetable shortening in sealed container in a cool, dry place.
Varieties
Margarine
Margarine was developed in the late 1800s as an inexpensive alternative to butter.
Typically margarine is made from one or more partially hydrogenated vegetable oils (soy, corn, sunflower, or safflower), but it may also contain
animal fats.
Packaged baked goods, crackers and chips
Most processed foods contain partially hydrogenated soybean, coconut, or palm oil.
Vegetable shortening
Vegetable shortening is created by the complete hydrogenation of vegetable oil. Because the
hydrogenation process is complete, the shortening contains very few trans fats.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
