Do People That Eat Margarine Really Know How It’s Manufactured?

Do People That Eat Margarine Really Know How It’s Manufactured?. Graphic: © herbshealthhappiness.com

Ever wondered how your favorite margarine is manufactured? Brace yourselves for a shock as there’s nothing natural about the process – well, aside from the initial raw materials.

Soybeans, corn, cottonseed, or canola seeds are sent to a crushing mill, where the oil is removed from the seeds or beans either by extraction or expulsions. Any remaining oil is removed using hexane and other solvents.

The crude oil – which is a dark golden color – needs neutralization. This process removes any fatty acids. If left untouched, these fatty acids would cause an unpleasant taste to develop. This is then washed and dried thoroughly. The oil is then bleached, which is to remove both color and any present impurities. The completion of this process comes via the use of a special form of absorbent earth. This earth is then filtered out carefully after bleaching.

After this oil modification is complete, the oil is stripped of any odors and taste. This is done by blowing steam through the heated oil. The steam, smells and taste are removed by a vacuum. This leaves the oil tasteless and devoid of any smell with a light brown color. At this point, the oil can be bottled and sold off as vegetable oil. This oil is then used in the making of margarine and other spreads.

Either hydrogenation, rearrangement and fractionation modify the oil, making it harder. Depending on the manufacturer, artificial flavors, color and synthetic vitamins are added. The mixture is then packaged in blocks or tubs for sale.

Please note that this content should never be used as a substitute for direct medical advice from your doctor or other qualified clinicians.

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