Margarine refers to some grease used on tables and some grease used for shortening. Due to its low price, it gradually replaced butter in some places. In Europe and the United States, margarine mostly uses hydrogenated or crystallized vegetable oil as raw material. The purpose of hydrogenation or crystallization is to make the vegetable oil have an appropriate spreading structure. Vegetable oil can also be mixed with a small amount of animal fat. The selection and blending of oils and fats are determined by market supply and price. Like butter, the fat content of margarine should not be less than 80%. Since the oil content of natural oils is almost 100%, water (usually milk or fresh cream) is added to form a water-oil emulsion that meets the requirements, and its physical properties are basically the same as butter. Soybean oil and cottonseed oil are widely used in the production of margarine after being refined and partially hydrogenated to achieve the desired consistency.