Margarine is typically manufactured from the oil of soya beans, maize, sunflower seeds, olives, coconut and palm, with the addition of substances which enhance the flavour and act as preservatives and texturisers. The typical ingredients of margarine include a combination of oils, water, sodium chloride, vitamins A, D and E, lecithin or other emulsifier, preservatives such as sodium benzoate and/or potassium sorbate, milk solids including casein, colorants such as beta-carotene and retinyl esters, flavourants such as butter distillate or simulated butter taste chemicals. The manufacturing process of margarine involves a combination of a number of steps. The fat-insoluble gums and other substances from the crude oil are first removed and then the oil is neutralized with alkali. Subsequently it is bleached, filtered, deodorized and in most cases hydrogenated. After this the product is again subjected to further filtration, neutralization, bleaching, deodorization and blending. Finally, colorants, flavourants, vitamins, emulsifiers and preservatives are added, and proportioning (creating the desired balance between water and fat), emulsification, chilling and packaging round off the final product.
In most cases, margarines exceed the recommended maximum levels for saturated and trans-unsaturated fatty acids, but some countries (Germany) have taken cognizance of the detrimental effects of trans fatty acids and many of the margarines, shortenings and cooking fats in Germany are being produced essentially free from trans fatty acids. Nevertheless, a concentrated, chemically manipulated, unnatural food such as margarine must place excessive demands on the system, and viable alternatives should be sought. Artificial foods are however the vogue, and large quantities of spreads and non-dairy creamers are consumed annually. Non-dairy creamers also contain extracted saturated and hydrogenated plant oils of coconut and palm origin, and therefore contain no less fat than dairy cream.
There are many ways to prepare palatable meals without the use of extracted oils, and their use can thus be limited. The best way of obtaining chemically sound fats, suitable for maintaining the fine chemical balances of the body, is to eat whole food that has not been changed by modern refining techniques. Whole grains, seeds, nuts as well as oil-rich fruits such as avocado pears and olives, together with other plant sources will supply an abundance of fats of the variety required by the body.