Margarine for spreading

Spreadable margarine is an essential ingredient in everyday cooking, particularly valued for its soft texture and easy handling. It is an emulsion made primarily from vegetable oils and water, designed to be used directly on bread, toast, and crackers, or to be incorporated into various baking and cooking recipes.

Originating in the late 19th century in Europe as an economical alternative to butter, margarine has evolved and today there are multiple versions, including options low in saturated fats and enriched with vitamins. Its formula, generally lactose-free, makes it a popular choice for people with intolerances or those seeking a plant-based alternative.

Regarding its properties, spreadable margarine is a source of fats that provide energy and aid in the absorption of fat-soluble vitamins such as A, D, E, and K. On the market, variants with partially hydrogenated fats can be found, which are advisable to avoid due to their trans fat content, while others are formulated with non-hydrogenated oils or healthy blends like olive or sunflower oil.

In Latin America, spreadable margarine has various synonyms that facilitate its identification depending on the region: manteca vegetal (although this can also refer to other types of fats), margarina untable, or simply untar when referring to margarine intended for direct consumption. However, the most common and widely understood term in most countries is "margarina para untar" (spreadable margarine).

This ingredient is ideal for adding flavor and softness to preparations, in addition to being a staple in recipes for breads, cakes, sauces, and much more.