Margarine is a term that can indicate any of a wide range of butter substitutes. Due the raw material great diversity, margarine end-product quality characteristics are expected to be highly diversified. This article proposes the use of reflectance UV-VIS-SWNIR spectroscopy to monitor the margarine end-product quality properties. The main effort in this work was the development of a fast monitoring procedure to assess the quality of the manufactured margarines. The study was performed on two margarine products: regular margarine (