Margarines: Historical approach, technological aspects, nutritional profile, and global trends

Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty acid composition, solid fat content, consistency, and melting point of the fats used in margarine determine their functional properties. Due to its proven association with increased risk of cardiovascular diseases, the recommendations of the World Health Organization and the enactment of laws in several countries to eliminate industrially produced trans fatty acids (TFA) have resulted in the prohibition or progressive reduction in the use of partially hydrogenated fat. However, issues related to high levels of TFA and saturated fatty acids still constitute a challenge in the formulation of this product category. Current trends on margarine production addition of phytosterols, non-lipid components, organogels, and new interesterified fat bases are reviewed. This review aims to present a historical view and the technological evolution of margarines, including their production processes, formulations, and physical and nutritional characteristics, as well as legislation, and main trends.