Dairy fresh vegetable oil is a spreadable form of margarine that is made from oil that is derived from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used to make canola oil).

Butter is manufactured by churning milk or cream, whereas margarine and spreads are mostly made from plant oils. This is the major difference between butter and margarine and spreads.

Vegetable oil spreads must contain less than 80% oil, as specified by U.S. standards, and this information is provided on the package label. You can add any vegetable oil spread as a food topping or flavour to bread, muffins, crackers, toast, and other baked goods. Spreads with less than 50% oil should, however, only be used for baking on meals that already have a substantial quantity of moisture, such as some pasta and cheese dishes.

For baking and frying items, less than 50% will not work well. Spreads with 50% to 60% oil content can be utilized for sautéing and preparing a larger range of dishes. The spread can be used for practically all recipes when the oil content is greater than 60%, with the exception of those that call for precise fat measurements or those that demand a particular level of moisture.