Margarine

Margarine has been used as an alternative for butter since the late 19th century, when it was invented by a French chemist (Hippolyte Mège-Mouriés). This was in response to a plea from Emperor Louis Napoleon III, who offered a prize to anyone who could come up with a satisfactory substitute for butter that was suitable for use by the armed forces.

All margarines are made from vegetable oils, and may also contain milk or animal fats (including butter), fish oils, emulsifiers, colouring agents and salt. The vegetables oils must undergo a process known as 'partial hydrogenation' in order for them to be converted from their liquid form to solid. This process adds extra hydrogen to the oils, changing their chemical composition so that they become solid at room temperature by converting the healthy unsaturated fats of the vegetable oils into solid saturated fats. Partial hydrogenation process also produces trans-fatty acids which some experts believe to have the same (or more) harmful effect on the body as saturated fats, raising the type of cholesterol in the blood that increases the risk of heart disease. This means that in terms of nutrition and health, some margarines on the market are no better or worse than butter. However, after a request by the Food Standards Agency (FSA), many companies in the UK now include information about the amount of trans fatty acids on their product labels, and there are now margarines available that are low in trans-fatty acids.

The characteristics of margarine in the kitchen are similar to those of butter, and it may be used as a topping for bread, crackers or vegetables. However, margarine is much easier to spread straight from the fridge than butter. Hard margarine (sold in blocks) and soft margarine (sold in tubs) may also be used for everyday baking, such as for sponge cakes, scones, muffins and light fruit cakes. It is worth noting though that soft margarine produces a slight reduction in volume and keeping qualities in cakes, and may not give as good a result as butter in recipes such as biscuits and pastry that require a short and tender result. Margarine has a lower smoke point than many cooking oils and fats (especially soft margarine), so although it can be used for sautéing or frying, it is not ideal as it splutters and burns easily. Low-fat spreads, with their high water content, are designed for spreading only, and should not be used for baking or cooking.

Margarine may be stored for up to 2 months in the fridge, or for 6 months or more in the freezer. Like butter, it absorbs the flavours and odours of other foods easily, so it should be kept well wrapped or covered during storage.