Margarine

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Margarine

Margarine (/ˈmɑːrdʒəriːn/, /ˈmɑːrɡə-, -ɡəriːn/), also known as oleomargarine or oleo, is a spread used for flavoring, baking, and cooking.

Etymology

The term "margarine" originates from the Greek word margarites (μαργαρίτης) meaning "pearl", a reference to its lustrous appearance. It was first used in the mid-19th century by the French chemist Michel Eugène Chevreul, who derived it from margaric acid, a compound he discovered and named after the pearly drops of fat in animal and vegetable tissues.

History

Margarine was first created in 1869 by French chemist Hippolyte Mège-Mouriès in response to a competition set by Emperor Napoleon III for a butter substitute. This was due to the high cost and scarcity of butter in France during this period.

Production

Margarine is made from vegetable oils, such as soybean, corn, sunflower, and canola. These oils are first hydrogenated to make them solid at room temperature. The hydrogenated oils are then mixed with water, salt, and emulsifiers to create the final product.

Health

Margarine has been the subject of health debates due to its high content of trans fats, which have been linked to heart disease. However, many manufacturers now produce trans fat-free margarine.

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