Generally speaking, butter for making bread can be divided into two kinds, one is natural butter and the other is margarine. Natural butter is a kind of dairy product with high nutritional value. Proper intake is beneficial to human health. In addition, natural butter is processed from milk. After fresh milk is stirred, some water is filtered from the thick objects on the upper layer, and the product can be extracted from milk skin, white oil or oil skin condensed from fresh milk. Margarine, also known as margarine, is a substitute food for butter or cream made from one or more animal fats. Emulsifier, salt, butter seasoning, pigment and chemical preservative should be added to its oil and water. At present, margarine is mostly plant butter, which is made by hydrogenating the oil extracted from plant seeds similar to salad oil to reduce unsaturation and become solid fat, and then adding various spices to imitate butter.