A butter substitute developed and patented by French chemist Hippolyte MA¨ge-Mouries in 1869. His creation was the result of a contest promoted by the Emperor Napoleon III to find an inexpensive alternative for the then scarce and expensive butter. Although the original version included beef fat renderings, today's margarines are based on vegetable oils (see fats and oils). In order for margarine to become solid, the oil must undergo a chemical transformation known as hydrogenation'"indicated as 'hydrogenated'
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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