droplets and reduce spattering in the frying
pan; coloring agents, flavor extracts, and
vitamins A and D are also incorporated.
Nitrogen gas may be pumped in to make a
whipped, softer spread.
Kinds of Margarine and Related Spreads
Stick and tub margarines are the two most
common kinds. They are formulated to
approximate the spreadable consistency of
butter at room temperature, and to melt in the
mouth. Stick margarine is only slightly softer
than butter in the refrigerator, and like butter
can be creamed with sugar to make icings.
Tub margarine is substantially less saturated
and easily spreadable even at 40ºF/5ºC, but
too soft to cream or to use in layered pastries.
Reduced-fat spreads contain less oil and
more water than standard margarines, rely on
carbohydrate and protein stabilizers, and
aren’t suited to cooking. The stabilizers can
scorch in the frying pan. If used to replace