Margarine

Margarine
Margarine was developed after Napoleon 111 offered prize for a process that would produce a butter substitute.

Mege-Mouries was awarded the prize in 1870 for his product oleo-margarine; within a few months, it was known as margarine.

Mege-Mouries first prepared his margarine by the emulsification of beef oleo with milk.

Later other animal and vegetable fats were found to be satisfactory for the preparation of this product.

In the United States, margarine was first made largely from oleo oil, but by 1933 more than 60% of the margarine was made from coconut oil.

From 1934 on, coconut oil was replaced in increasing proportions by hydrogenated domestic oil (principally cotton seed and soya oils); at the present time practically no coconut oil is used in margarine production in the United States.

Some margarine manufacturer use all- hydrogenated vegetable oils to produce their product, while others use blends of all hydrogenated vegetables oils; these latter products have a greater temperature range of plasticity.

Margarine is made thoroughly mixing, or churning, melted fat with cultured skim milk. After cooling to solidify the margarine it is kneaded and blended into a homogenous mass.

Salt are added, and the product is then packaged. Optional ingredients include emulsifying agents, vitamins A and D, sodium benzoate, and color.

Practically all margarine produced in the United States now contains vitamins A to the extent of 9,000 to 15,000 USP units.

Margarine is subject to regulation. It must not contain more than 16% moisture, nor more that 10% butter fat.

It may not contain preservatives but may contain cooling matter, emulsifiers and antioxidants that are permitted by the regulation.

All table margarine must contain 760 – 940 IU/z of vitamin A and 80 – 100 IU/oz of vitamin D.
Margarine