Margarine is a fine-crystalline nutrient consisting of a mixture of various oils, water and skimmed milk. It is made entirely from vegetable oils.

The saturated fat content of bowl margarines is almost the same as olive oil, sunflower oil and similar liquid oils. It does not contain cholesterol.

It does not contain trans-fats. Package margarines have approximately 70%, and bowl margarines approximately 60% fat content.

Margarines are an emulsion (water-oil mixture) similar to butter in color, taste and structure, and are prepared using ingredients such as vegetable oil, milk, yoghurt, whey powder, water, and vitamins.

It is possible to produce margarine suitable for different purposes with compositions with different fat content (-90%) and different production methods. These can be categorized as breakfast margarines and those used in food and industrial products. Margarines are produced using pure vegetable oils such as sunflower, corn, palm, canola and cottonseed oil.

Oils produced from seeds and fruits also contain some impurities, such oils are called ‘crude oil’. There are very few oils that can be eaten raw without any processing, among them are olive oil and sesame oil. The production process begins with the purification of these oils.