Margarine (i/ˈmɑrdʒərɨn/, /ˈmɑrɡərɨn/, /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/) is a semi-solid emulsion composed mainly of vegetable fats and water. While butter is derived from milk fat, margarine is mainly derived from plant oils and fats and may contain some skimmed milk. In some locales it is colloquially referred to as oleo, short for oleomargarine.
Margarine (just like butter) consists of a water-in-fat emulsion, with tiny droplets of water (minimum 16% of total emulsion content by weight) measuring 10-80 micrometers in diameter, dispersed uniformly throughout a fat phase which is in a stable crystalline form. The definition for margarine is based on the legal definition for butter — both contained a minimum of 16% water and a minimum fat content of 80%. This was adopted by all major producers and became the industry standard.
Margarine can be used both for spreading or for baking and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities.
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