Margarine is a hard plastic food fat that is a substitute for butter and is used in the manufacture of flour confectionery and pies. Margarine is a persistent, low-melting fat-containing emulsion containing 82% fat, 16-17% of the water phase, mainly in the form of fermented milk, which gives margarine a characteristic lactic acid flavor. As flavoring additives, margarine is added 0.2-1.2% of table salt and 0.3-0.7% of sugar. Because of the dyes and other chemical additives that are included in margarine, it is not recommended to eat it for children, pregnant and nursing mothers.