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

  • Antioxidants such as vitamin E act to protect body cells against the effects of free radicals, which are potentially damaging by-products of the body's met...
  • The most important aspect of meat quality is its eating quality or overall eating satisfaction, being a function of the combined effects of tenderness, jui...
  • Horlicks was created in 1843 by brothers William and James Horlick, and soon gained popularity across Britain as a light-weight, non-perishable health-food...
  • Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat a...

SAF-DYNAMICS of Food Science and Technology