Margarine

The margarine was born in 1869 in France following a contest opened by Napoleon III for research from a product suitable to replace the Beurre which was at that time expensive, rare and was preserved badly. The Pharmacien French Mège-Mouriés (1817 - 1880) carried out a white emulsion resulting from Graisse of ox split, Lait and Eau baptized Margarine (of the Greek margaron = white of pearl). The Brevet is deposited in 1872 and the marketing of the margarine then will develop. The advances in knowledge at the beginning of the 20th century and in particular the discovery of the processes of Hydrogénation of oils will make it possible to use the Huiles and Vegetable fats in the manufacture of the margarines and this, for stage with the lack of availability of ox grease. The margarine is today quite different from its ancestor born in 1869.

Nature and composition

The margarine is an emulsion made up of Fat contents (80% minimum) and of an aqueous phase containing water or of milk (20%). The type of oil or grease entering the composition of a margarine is very variable and the nutritional characteristics of the finished product depend on it. Today, a great majority of the margarines or fat contents tartinables of the margarine type (see denominations part) present on the market consists of a primarily vegetable fatty phase and contains as a majority of the poly-unsaturated and mono-unsaturated Fatty-acids.

Nutritional interest

The margarines (or fat contents tartinables standard margarine) are, from their composition containing plant oils, sources of essential Fatty-acids and also of Vitamine E presents naturally in plant oils. They are of an interest as regards cardiovascular prevention as AFSSAPS recommends it.

Denominations

Today the consumer has the choice between products more or less rich in fat contents and of a composition adapted to the required properties. The various denominations are defined by Payment 2991/94 of establishing December 5th, 1994 the “of the standards for the fat contents tartinables:

Margarine : emulsion containing at least fat contents 80% (including to the more 3% of dairy origin) in the end product

reduced Margarine : emulsion containing between 60 and 62% of fat contents (including to the more 3% of dairy origin) in the end product

Margarine with low content of fat contents (half-margarine or minarine): emulsion containing between 39 and 41% of fat contents (including to the more 3% of dairy origin) in the end product

In the other cases, the denomination is fat contents to be pasted in MG X%.

See too

Simple: Margarine

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