THE CONVERSATION: Butter or margarine? A food scientist describes their subtle differences (opens original article in a new tab)

A food scientist explains the chemical differences between butter and margarine, highlighting their distinct properties in baking and flavor.

• Butter and margarine are emulsions with different fatty acid compositions.
• Butter contains more saturated fats and natural beta-carotene, while margarine uses unsaturated plant oils and synthetic additives.
• Margarine's interesterification process makes it more consistent for baking but lacks the browning and flavor of butter.