Non-hydrogenated margarine

Non-hydrogenated margarine is a product made primarily from liquid vegetable oils that have not undergone the hydrogenation process, which means it does not contain trans fats. It is commonly used in cooking as an alternative to butter for spreading, baking, and frying, offering a creamy texture and a mild flavor.

Its origin dates back to the 19th century when margarine was initially developed as an economical substitute for butter. Currently, non-hydrogenated margarine is produced by blending vegetable oils such as sunflower, soybean, canola, or palm, without subjecting them to hydrogenation, making it a healthier option.

Properties: Non-hydrogenated margarine is a source of unsaturated fatty acids that are beneficial for the heart and contains less saturated fat than butter. Additionally, it is often enriched with fat-soluble vitamins like A and D. Its texture and melting point make it ideal for baking recipes and for spreading on bread or toast.

In various Spanish-speaking countries in Latin America, margarine may also be known as "margaina", "vegetable shortening", or simply "margarine", and it is always important to verify that it is non-hydrogenated to avoid trans fats in your diet.