Whether the margarine is a food additive
Chinese professional standard definition: artificial cream refers to the refined edible oil to add water and other accessories, by emulsification, quenching and kneading with natural butter characteristics of the plastic products.
Definition of International Standards: Margarine is a plastic or liquid emulsified food, mainly water-in-oil (W / O), which is, in principle, processed from edible oils and fats.
The definition and standards of margarine, the maximum amount of water content for margarine, and the degree to which butter is mixed with other fats.
Is a product, not an additive.
