Margarine is made completely from plant-based oils. To create margarine, first the right ratios of solid fat and liquid oil are mixed. This mixture is then blended with non-fat products like fat-free milk or milk protein, and lastly with water. The contents decide the taste and nutritious attributes of the final product.

These are the physical crystalisation processes that ensure the oils stay together in the shape of the mold.

Cholesterol is only present in animal fats and plant-based products, thus, they are cholesterol free. Margarines are no exception as they are plant-based.

Margarine has a wide range of use. It may be spread on bread directly at breakfast, can be used to prepare omelettes, hot dishes, rice, pasta and pastries.

Trans-fat is what we call the fatty acids that are produced as side products through structural alterations of the fatty acids during the processes.

As studies have proven that trans fats are detrimental to your cardiovascular health, the trans-fat ratio has been reduced to less than 1% in the modern margarines produced in Turkey. The products containing trans-fat below this threshold are considered trans-fat free as per the labeling circular.

Margarines are marked on the label as containing less than 1% of trans-fat. The products containing trans-fat below this threshold are considered trans-fat free as per the labeling circular.

Orkide margarine products do not contain trans-fat and are thusly marked on the label.

The fat ratio of margarines change depending on the packaging they were produced for. Bowl-packages contain lower saturated fat and are spreadable in consistency. Regular packages contain differing saturated and unsaturated fats.