Monday, August 9, 2010

Oleomargarine –substitute for butter

Oleomargarine –substitute for butter
Oleomargarine was invented un 1867 by the French chemist Hippolyte Mege-Mouriez, who entered a contest sponsored by Napoleon III.

The contest awarded a prize for anyone who found a satisfactory butter substitute to be used by the navy and the poor.

Mege-Mouriez used margaric acid, a fatty acid component he derived from finely minced beef.

Margaric acid was in fact isolated by Michael Eugene Chevreul in 1813. Chevreul named the product “margaric” because the lustrous pearly drops of the product reminded him of the Greek word for pearl – margarites.

Mege-Mouriez knew he needed to find a name for his product in order to differentiate it from butter. He came up with the word “oleomargarine” because so much of his product consisted of margaric acid.

The prefix “oleo” was taken from the Latin word oleum, which is a name for beef fat, the principal ingredient used.

The word “oleomargarine” was later simplified to “margarine”.
Oleomargarine –substitute for butter
Related Posts Plugin for WordPress, Blogger...

The most popular posts

  • Many foods contain added vitamins and minerals that might not be in a person’s diet or that have been destroyed or lost in processing. Common nutritional a...
  • *Saccharomyces cerevisiae* has been widely used by humans for thousands of years and is arguably one of the most important microbial species in human histo...
  • Potassium ions are essential for the human body and are also present in plants. Our body contains approximately 2.6 g of potassium per kg of our body weigh...
  • Smell is an elementary parameter in the food valuation. A term of aroma concerns the substance that causes pleasant fragrances sensation. Food aroma is fel...

SAF-DYNAMICS of Food Science and Technology