Margarine ( , /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/; rarely /ˈmɑrɡəriːn/), as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods. Although margarine might occasionally be referred to as "butter" in informal speech, food packaging for margarine would refer to "margarine" rather than "butter." Recipes sometimes refer to margarine as oleo.
Welcome to CWAnswers
CWAnswers is your guide to the sprawling world wide web. The directory aims to provide a useful guide made by users. You can share your knowledge as well - simply sign up and edit your first entry. For questions just contact the team at support - at - cwanswers.com.
Weblinks for Margarine
Top 10 for Margarine
Things about Margarine you find nowhere else.
Select content modules
Margarine ( , /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/; rarely /ˈmɑrɡəriːn/), as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods. Although margarine might occasionally be referred to as "butter" in informal speech, food packaging for margarine would refer to "margarine" rather than "butter." Recipes sometimes refer to margarine as oleo.
History
Story: date=July 2008
Margarine originates with the discovery by Michel Eugène Chevreul in 1813 of "margaric acid" (itself named after the pearly deposits of the fatty acid from Greek lang: μαργαρίς, -ρῖτης or μάργαρον (margarís, -îtēs / márgaron), meaning "a pearl-oyster" or "a pearl"). Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids which, in combination, formed most animal fats. In 1853 the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and of the previously unknown palmitic acid.Fact: date=July 2007
In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who could make a satisfactory substitute for butter, suitable for use by the armed forces and the lower classes. French chemist Hippolyte Mège-Mouriés invented a substance he called oleomargarine, the name of which became shortened to the trade name "Margarine". Margarine now refers generically to any of a range of broadly similar edible oils. The name oleomargarine is sometimes abbreviated to oleo.
Manufacturers produced oleomargarine by taking clarified vegetable fat, extracting the liquid portion under pressure, and then allowing it to solidify. When combined with butyrin and water, it made a cheap and more-or-less palatable butter-substitute. Sold as Margarine or under any of a host of other trade names, butter-substitutes soon became a substantial market segment. Although Mège expanded his initial manufacturing operation from France to the United States in 1873, he had little commercial success. By the end of the decade both the old world and the new could buy artificial butters.Fact: date=July 2007
As early as 1877 the first U.S. states had passed laws to restrict the sale and labeling of margarine. By the mid-1880s the United States federal government had introduced a tax of two cents per pound, and manufacturers needed an expensive license to make or sell the product. Individual states began to require the clear labeling of margarine.
Margarine naturally appears white or almost white: by forbidding the addition of artificial coloring agents, legislators found that they could keep margarine from being bought. Bans on coloration became commonplace around the world and endured for almost 100 years. It did not become legal to sell colored margarine in Australia, for example, until the 1960s.
