Margarine is a fatty food emulsion manufactured in semblance of butter. The appearance, color, texture, flavor, and nutritional content are equivalent to those of butter. The primary difference between margarines and butter is that the fat in margarine is not primarily milkfat. In turn, many lower-fat spread products have been invented and marketed in semblance of margarine. Margarines and lower-fat spreads share common attributes that are designed to resemble those of butter: product color is typically yellow; flavor is reminiscent of, although not identical to, that of butter; salt and acidity are comparable; functional utility is similar except for some cooking operations; and vitamin content is usually equivalent. The manufacturing processes are different, however, and shelf life length favors margarine over butter.

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