What is parquet margarine made of?

January 5, 2026 •

3 min read

First introduced in 1937 as a butter alternative, the product commonly mistaken as 'parquet' margarine, actually called Parkay, is primarily a processed blend of vegetable oils, water, milk products, and various additives. This article clarifies its composition, correcting the common misspelling, and details the specific ingredients that give it a buttery taste and texture.

Quick Summary

Parquet margarine, correctly known as Parkay, is a processed spread composed of vegetable oils like soybean and palm, emulsified with water and milk ingredients, and enhanced with salt, flavorings, and preservatives.

Key Points

Correction: Parquet margarine is a common misspelling of the brand name Parkay margarine.
Main Ingredients: Parkay is an emulsion primarily made from a blend of vegetable oils (like soybean and palm), water, and milk derivatives.
Purpose of Additives: Emulsifiers, flavorings, preservatives, and coloring are added to mimic the taste, texture, and appearance of butter.
Modern Processing: Today's Parkay is typically made without trans fats through a process called interesterification, a safer alternative to older hydrogenation methods.
Nutritional Profile: Compared to butter, Parkay has less saturated fat and no cholesterol, but it is a processed food and still contains some saturated fats from tropical oils.
Function: It serves as an affordable and versatile substitute for butter in spreading, cooking, and some baking applications.

The Core Components of Parkay Margarine

The product that many refer to as "parquet" margarine is actually the brand name Parkay, a popular butter substitute. Its formulation is built around several core components that give it a butter-like appearance, texture, and flavor. The specific ingredients can vary slightly depending on whether it is a tub or stick format, or the country of sale, but the general recipe remains consistent. The core of the product is an emulsion, or a blend, of fat and water.

Vegetable Oil Blend

The fat in Parkay margarine comes from a blend of vegetable oils. Modern versions have been reformulated to reduce or eliminate trans fats, a major health concern with older margarines made with partially hydrogenated oils. The oils typically include:

Soybean Oil: Often the primary oil, providing a base for the spread.
Palm Oil and Palm Kernel Oil: These tropical oils contain saturated fats that help solidify the margarine, giving it a stick or semi-solid consistency.

Water and Milk Products

Water makes up a significant portion of the margarine, mixed with the oils to create the emulsion. To enhance flavor and texture, especially in spreads designed for a creamy taste, milk derivatives are included.

Water: The liquid component, essential for the emulsification process.
Modified or Nonfat Milk Ingredients: Ingredients like dried whey, buttermilk powder, or nonfat milk are added to give the spread a richer, more dairy-like flavor profile.

The Role of Additives in Margarine

Beyond the primary ingredients, several additives are crucial for achieving the final product's characteristics. These ingredients help with stability, preservation, and replicating the flavor and appearance of butter.

Emulsifiers: These compounds help to blend the oil and water phases, preventing them from separating. Key emulsifiers include:
- Mono- and diglycerides
- Soy lecithin
Preservatives: To extend shelf life and prevent spoilage, various preservatives are added. These often include potassium sorbate and sodium benzoate.
Natural and Artificial Flavorings: As a manufactured product, flavors are added to mimic the rich, buttery taste consumers expect.
Coloring: Margarine naturally appears white, so beta-carotene is added to give it a yellow color, similar to butter.
Salt: Used for flavoring, just as it is in butter.
Vitamins: Margarine is often fortified with vitamins A and D, which are naturally present in butter.

Margarine vs. Butter: A Comparison


Feature	Parkay Margarine	Butter
Main Ingredients	Vegetable oils (soybean, palm), water, milk ingredients	Churned dairy cream or milk
Primary Fat Type	Unsaturated fats (polyunsaturated and monounsaturated)	Saturated fat
Cholesterol	Generally 0 mg per serving	Contains cholesterol
Saturated Fat	Contains some, especially from palm oil	High in saturated fat
Processing	Highly processed, involving emulsification and interesterification	Less processed, made by churning cream

The Modern Manufacturing Process

Unlike butter, which is made through a simple churning process, margarine production is more complex. Modern margarines avoid the harmful trans fats associated with older formulations by using alternative processing methods. The primary process for solidifying the liquid vegetable oils is called interesterification, which rearranges the fatty acids to achieve the desired semi-solid consistency without creating trans fats. This is a significant improvement over the older hydrogenation process, which created trans fats as a byproduct. The result is an emulsion of oil and water that is stable at room temperature, making it spreadable and suitable for various cooking applications.

Nutritional Considerations of Parkay

While modern Parkay margarine is free of trans fats, it's not a health food in itself and still contains some saturated fats, particularly from palm oil. It is a source of omega-6 fatty acids, which are essential but should be balanced with omega-3s. Overall, it can be a part of a balanced diet, but like any processed food, moderation is key. Individuals with heart health concerns should compare spreads and look for products with the lowest saturated fat content. You can find more nutritional insights by checking the product label or official sources like Parkay's website.

Conclusion

In conclusion, the product known as "parquet" margarine is correctly identified as Parkay margarine, a butter alternative with a distinct composition. It is a processed emulsion of vegetable oils (primarily soybean, palm, and palm kernel oil), water, and milk ingredients, blended together with emulsifiers, flavorings, preservatives, and coloring agents. While historically associated with unhealthy trans fats, modern Parkay formulations have evolved to be trans-fat-free, though they still contain saturated fats. As a processed food, it offers a distinct taste and spreadability, and it remains a popular and affordable substitute for butter in many kitchens.

Frequently Asked Questions

No, the correct brand name is Parkay, although many people mistakenly refer to it as 'parquet' margarine.

Yes, modern formulations of Parkay margarine are trans-fat-free, following regulations and consumer demand for healthier options.

Parkay margarine typically uses a blend of vegetable oils, with common ones including soybean oil, palm oil, and palm kernel oil.

Beta-carotene is added to give margarine a yellow color, helping it to resemble the natural color of butter.

Yes, many varieties of Parkay contain milk derivatives like nonfat milk, whey, or buttermilk to enhance flavor and texture.

Because it's made from vegetable oils, margarine's fat composition allows it to remain softer and more spreadable at room temperature than butter.

It depends on the recipe. Margarines, especially those in tubs, have a higher water content than butter, which can affect the texture of baked goods. For best results, it's often recommended to stick to what the recipe calls for.