Vegetable Margarine
Also known as: vegetal margarine
Modern margarines are largely free of partially hydrogenated oils since the FDA's 2018 PHO ban, but quality varies. Some still contain saturated fats from palm oil or interesterified fats; older or imported products may retain trans fats.
What it is
A spread/cooking fat made from vegetable oils (often partially or fully hydrogenated historically; now typically interesterified or blended) with water, emulsifiers, salt, and flavoring.
Butter substitute; provides fat structure, spreadability, and flavor in baking and spreads.
Why it's flagged
- historical trans fat content
- high saturated fat in some formulations
What regulators actually say
"FDA finalized its determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not 'generally recognized as safe' (GRAS) for use in human food."
"Margarine is the food in plastic form or liquid emulsion containing not less than 80 percent fat..."
Regulatory status
United States — FDA
Defined as a standardized food (21 CFR 166); PHO no longer permitted (FDA 2018 final determination)
European Union — EFSA
Permitted; EU trans-fat limit of 2 g per 100 g fat in force since 2021
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app