Is It Kosher?
By Rabbi Eliezer Eidlitz — a comprehensive guide to the kosher status of hundreds of common foods, ingredients, and food categories.
Margarine
When margarine was invented in 1870 by the Frenchman Hippolyte Mège-Mouriès, it was made by churning ox fat with cream. Today margarine is made from several blends of fats and oils, liquids (water and/or milk), emulsifiers, preservatives, artificial flavors and colors, vitamins, and salt. Each ingredient can be kosher or non-kosher.
In Europe, three of the six most common blends of fats include whale oil or animal fat (not kosher), and the other three blends often contain some animal fat. Since 1979, almost all American margarines have been made from vegetable oils, but beef-fat margarines are still sold.
Fats and oils, which by law must constitute 80 percent of margarine, must be meticulously checked to verify their origin and to make sure that the equipment on which they were processed was not used for animal fats and oils. The preservatives, colors, and flavors also require supervision.
The consumer must also be aware that most margarines contain milk or other dairy products. In general, even kosher margarine cannot be assumed to be pareve unless this is specifically stated on the label.