Margarine is not an oil-based product.
It’s typically made of 80% vegetable oil and water and flavored to taste like butter. Anything less is considered a “spread.”
Margarine is manufactured at high temperatures, as it’s a chemical process. It contains many additives, colorants, and synthetic nutrients to make it look like butter.
Unlike butter, margarine can’t be stored for a long time, so it usually contains a lot of preservatives.
Margarine has its advantages: due to its vegetable base, it’s rich in polyunsaturated acids and lowers cholesterol levels. At the same time, it lacks the many nutrients ghee and butter have.
Don’t forget that margarine, just like ghee and butter, is a very fatty product and may lead to gaining extra weight.
Margarine is produced at high temperatures, so there’s very little vitamin E in it, and there are some toxins present.
During the production, all the odors and flavors are removed.
Margarine was originally developed to replace butter. But because different manufacturers make different products, there are many kinds of margarine.
The melting point of margarine is 68°F to 86°F (20°C to 30°С).
The smoke point is 410°F to 430°F (210°C to 221°С).

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