Sylvain margarine biography definition

MARGARINE. Margarine was invented by Hippolyte Megè-Mouriès in 1869 in response to an order from Napoleon III to produce a cheap and stable substitute for butter. The product had a pearly luster, and Megè-Mouriès named it margarine after the Greek word meaning 'pearl-like'.

The process of manufacture entailed churning oleo oil (obtained from beef tallow) at 77 to 86°F (25 to 30°C) with water or milk. The product was flavored with salt.

Kipferl origin

Over time margarine has been used in baked goods, to improve the palatability and quality of butter, to improve heat transfer during frying, and to add to the flavor of foods. Margarines may contain about 80 percent fat (animal or vegetable), milk solids, emulsifying agents, and salt.

The U.S. Food and Drug Administration (FDA) established a standard of identity for margarine.

It must contain not less than 80 percent edible fat of animal or vegetable origin; water, milk, or milk products; suitable edible pr