[Luvtokuk]

Today’s margarines don’t include as much animal fat as the margarines of old did. At least not in this country. Consumers demands for spreadable products are largely responsible for that, as well as governmental regulations for reducing certain fats in commercially prepared foods. Because many of today’s margarines contain stabilizers, usually protein based, they tend to burn easily when used in frying and other cooking methods. You can find margarines suitable for cooking and baking at professional restaurant/baker supply stores but if you want to get anything from your local super market that’s fit to cook with you’ll have to do a lot of label reading/interpreting.