Description
Margarine is a spread used for flavoring, baking, and cooking that was first made in France in 1869. Historically, Margarine originated with the discovery of margaric acid by French chemist Michel Eugène Chevreul in 1813. margaric acid (itself named after the pearly deposits of the fatty acid meaning pearl or maragon in greek) was regarded by scientists as one of the three fatty acids (after oleic and stearic) that, in combination, form most animal fats. Then in 1869, Hippolyte MègeMouriès invented margarine in response to a challenge by Emperor Napoleon III, to create a butter substitute from beef tallow for the armed forces and lower classes. It was named oleomargarine from Latin for oleum(olive oil) and Greek margarite but was later named margarine. Margarine consists of a waterinfat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. It is tasty either as a spread or as food flavouring.
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