The production of margarine is based on a straightforward process.

In principle, it includes few basic ingredients such as vegetable oils 🌻, emulsifier 🧴 and water 💧.

The vegetable oils are just like those we can find in any domestic kitchen 🏠, such as linseed oil, sunflower oil 🌻, rapeseed oil 🌿 and soy oil 🌱. On top of those oils, solid tropical oils such as palm 🌴 and coconut 🥥 oil are added to give a more solid texture.

Because the oil-water mixture naturally separates, emulsifiers are used in the basic recipe to keep the mix together 🔗. Furthermore, other safe and authorised substances, called additives ✨ may be included in the recipes for technological purposes. These include improving the consistency of the product 🍞, the taste 😋, the colour 🎨, the spreadability 🧈 or even lowering the fat content 🥄.

Besides, vitamin E is naturally occurring in the plant and seed oils 🌿. In many margarines, vitamins A and D are also added to help improve the population's nutrient intake as per national guidelines 🥇.