Food Standards Agency Codes

Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_ The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying.