Margarine, oleomargarine

Besides margarine, there are other artificial butters in which the oleomargarine is substituted, partly or wholly, by cacao butter for these, too, the general methods for the analysis of fatty substances [see Vol. I) and especially those given for butter are employed. 

Salt (sodium chloride) potassium chloride for dietary margarine or oleomargarine. 

The history of margarine begins with its invention by H. Mege-Mouries in 1869 following an order from Emperor Napoleon III of France to produce a cheap and more stable butter substitute. He succeeded in producing such a product by a churn process also used for butter production, and started from cream prepared from water and/or milk and oleomargarine. He obtained this oleomargarine by fractionation of fresh beef tallow at 25-30 °C. 

Both the margarine and its constituent oleomargarine (a shortening) were marketed in France on a modest scale (Van Alphen, 1964). But, although the cradle of margarine stood in France, production on an industrial scale got off to a good start in The Netherlands. 

This beef fat, when heated to 30-34 °C, yields two fractions oleomargarine (liquid) and oleostearine (solid). Oleomargarine is a soft fat with a consistency similar to that of melted butter. It is used by the margarine and baking industries. Oleostearine (pressed tallow) has a high melting... 

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