This is a product based on vegetable oil, emulsifiers, water, flavorings, and vitamins. The latter are added to improve the nutritional and organoleptic properties of margarine, thus bringing them closer to those of natural butter. In cooking, margarine is also used as a substitute for oil and lard when frying meat and vegetables. Cooking margarine is also used as an addition to first and second hot courses. This product has a taste somewhat similar to butter, making it suitable for snacks, creams, and any dough products. Table margarine significantly improves the taste of baked flour products, giving them additional opulence, as well as a golden hue accompanied by a pleasant cream aroma. Additionally, table margarine extends the shelf life of baked goods prepared in this way.