How Margarine is Produced
Margarine, a popular alternative to butter, is produced using vegetable oils, although some variations may contain cow’s milk. The process of making margarine begins with crude vegetable oil, which is initially dark, viscous, and pungent. To transform it into a more translucent liquid, the crude oil undergoes several refinement processes such as degumming, deodorizing, and filtering.
During the next stage, the liquid oil is subjected to partial hydrogenation, where it reacts with hydrogen gas. This interaction causes the oil to solidify, resulting in a lumpy, gray mass with an unpleasant odor. To improve its texture and stability, margarine manufacturers incorporate emulsifiers into the mixture.
The next step involves steam-cleaning and bleaching the solidified fat, effectively converting it into vegetable shortening. Synthetic vitamins and flavors are then added to enhance the taste and nutritional content of the shortening.
Finally, the margarine is packaged in tubs or blocks. To achieve its characteristic yellow color, manufacturers use natural sources such as annatto, following government guidelines that prohibit the use of artificial dyes.
The Banning of Partially Hydrogenated Oils (PHOs)
In the 1950s, saturated fats were wrongly demonized due to flawed studies, leading nutrition experts to promote partially hydrogenated oils (PHOs) as a healthier alternative to butter. However, it wasn’t until the 2000s that people became aware of the presence of trans fats in these alternative oils, which are even more harmful than saturated fats. Recognizing the dangers, the U.S. Food and Drug Administration (FDA) took action in 2015 and declared PHOs unsafe for consumption.
As a result, food manufacturers are no longer allowed to include PHOs in their products since June 18, 2018. Furthermore, the FDA has mandated the complete removal of PHOs from the marketplace by January 1, 2021.