Margarine
Margarine is a vegetable‑oil based spread used as a butter substitute. It is a semi‑solid product that is sold in sticks or tubs.
Prices, specifications and international trade for margarine under HS 151710.
Margarine Price
Published reference · Jul 1, 2026
Margarine is quoted in USD/t at POL. Historical customs values may differ from the headline reference.
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Poland led reported margarine exports in 2025, at $315M.
Compare margarine exporting countriesMargarine Specifications and Quality
Margarine grading factors include Fat content and composition, Emulsion stability, and Flavor and aroma.
Grading Factors
Quality assessment for margarine considers Fat content and composition, Emulsion stability, and Flavor and aroma.
- Fat content and composition
The proportion and type of fats determine the product's melting behavior, spreadability, and suitability for specific applications like baking or frying.
- Emulsion stability
A stable water-in-oil emulsion prevents separation of water and oil phases, ensuring consistent texture and preventing microbial growth in the water phase.
- Flavor and aroma
Sensory evaluation checks for a clean, buttery or neutral taste, free from rancidity, off-notes, or flavor carryover from the base oils.
- Texture and mouthfeel
Spreadability, firmness, and melting characteristics are assessed to match consumer expectations for table spreads or industrial uses.
Common Defects
Recorded defects for margarine include Phase separation, Rancidity, and Graininess or grittiness.
- Phase separation
Visible water or oil pooling indicates emulsion breakdown, which can occur from temperature abuse or improper formulation, affecting texture and shelf stability.
- Rancidity
Oxidative rancidity produces off-flavors and odors, often from exposure to light, oxygen, or high temperatures, reducing product quality.
- Graininess or grittiness
Undissolved salt or sugar crystals or fat crystallization issues create a gritty mouthfeel, which is unacceptable in a smooth spread.
Margarine Facts and HS Code
Margarine belongs to vegetable oils within grains, oilseeds, oils and feed. Its customs classification covers HS 151710.
Margarine HS Code
| Also known as | oleomargarine, margarine spread |
|---|---|
| Product type | Finished |
| Position in the chain | Processed |
| Category | Vegetable oils — Grains, oilseeds, oils and feed |
| HS codes | 151710 |
| HS6 description | Margarine; excluding liquid margarine |
| Quoted in | USD/t |
| Reference location | POL |
Production & Handling
Margarine storage guidance: Store margarine in a cool, dry place away from direct sunlight and strong odors. Temperature control is essential to maintain emulsion stability and prevent phase separation or rancidity.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store margarine in a cool, dry place away from direct sunlight and strong odors. Temperature control is essential to maintain emulsion stability and prevent phase separation or rancidity. |
| Processing steps |
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Packaging
Typical margarine packaging includes Tub or cup, Block or foil-wrapped pack, and Bulk container.
- Tub or cup
Plastic tubs with lids are common for retail table spreads, offering easy scooping and resealing for household use.
- Block or foil-wrapped pack
Foil-wrapped blocks are used for baking margarines, providing a firm, sliceable format that suits pastry and dough preparation.
- Bulk container
Large pails or drums are used for food-service and industrial buyers who need margarine in bulk for baking, cooking, or further processing.
Uses & Risks
Margarine is used in Table spread, Baking and pastry, and Cooking and frying.
End Uses
- Table spread
Used directly on bread, toast, or crackers, where spreadability and flavor are key attributes.
- Baking and pastry
Incorporated into doughs for cakes, cookies, and pastries to provide fat content, texture, and flakiness.
- Cooking and frying
Used as a cooking fat for sautéing, pan-frying, and as a base for sauces, where its heat stability and flavor matter.
- Food service and catering
Supplied in bulk to restaurants and caterers for use in recipes, spreads, and meal preparation.
Uses and Related Commodities
| Downstream industries | Retail food, Bakery and confectionery, Food service, Food ingredient manufacturing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Microbial spoilage Food safetyMedium The water phase can support microbial growth if the emulsion is not properly preserved or stored, leading to spoilage and potential foodborne illness. | Maintain proper acidity, use preservatives as needed, and ensure refrigerated storage throughout the supply chain. |
Temperature abuse during transport LogisticsMedium Exposure to high temperatures during shipping can cause melting, phase separation, and texture degradation, while freezing can alter the emulsion structure. | Use insulated or refrigerated transport and monitor temperature during transit to keep the product within its recommended range. |
Mislabeling of fat composition FraudLow Incorrect labeling of fat type or content can mislead buyers and affect product performance in specific applications. | Verify certificates of analysis and conduct periodic testing to confirm the declared fat profile. |
Margarine Questions
- What is margarine?
- Margarine is a vegetable‑oil based spread classified under HS code 15171000, which excludes liquid margarine.
- How should margarine be stored?
- Margarine should be kept refrigerated, protected from strong odours, and the cold chain should be maintained during transport.
- What are the standard specifications for margarine shipments?
- Margarine shipments are measured in kilograms (kg) and are identified by HS code 15171000, which applies to solid margarine only.