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Where did margarine come from?
It all began in 1869, when Hippolyte de Mége Mouriés won a prize, offered by the government of Napoleon III to whoever discovered a product that was similar to butter, but cheaper and easier to keep. At that time, France was going through a serious economic crisis with butter becoming an ever more scarce product. Consequently, there was not enough around to supply the army and the poorer classes.
After several experiments, Mége managed to produce a new fat, which was extracted from an oily liquid called “margarine oil” – this was to be the base and origin of the new product. Thus margarine was born. The word margarine comes from the Greek “margaron” which means “pearl” (as a consequence of the pearl-like appearance of the new invention). From then on, the margarine manufacturing process has undergone modifications. With the appearance of hydrogenation and through research and more advanced technology, the product started to be produced on a large scale. Nowadays, in Brazil, margarine is classified as a water-in-oil emulsion (drops of water are distributed throughout the oil phase), containing fats of vegetable origin along with milk.
What are the advantages in consuming margarine?
» Cholesterol-free
» Fewer calories
» Good source of vitamins A and E
» Contains less saturated fat (four times less than butter)
Contains polyunsaturated fats (linoleic and linolenic acids), which are considered essential fatty acids.)
By Prof. Dr. Laurênia Albuquerque
Food Safety and Quality Officer - M. Dias Branco.
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