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Facts about Margarine

Margarine

Modern margarine can be made from any of a wide variety of animal or vegetable fats, and is often mixed with skimmed milk, salt, and emulsifiers.

Margarine

Margarine was invented in 1869 by French chemist Hippolyte Mиge-Mouriйs.

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Margarine

Margarine is an ingredient in the preparation of many other foods.

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Margarine is a water-in-oil emulsion, as is butter.

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Exceptions are some traditional kitchen margarines or products that have to maintain stability under tropical conditions (de Bruijne and Bot 1999).

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The United States imports 10 billion pounds (4.5 billion kilograms) of margarine a year.

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Individual states began to require the clear labeling of margarine, banning passing it off as real butter.

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Bootleg colored margarine became common, and manufacturers began to supply food-coloring capsules so that the consumer could knead the yellow color into margarine before serving it.

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Recipes sometimes refer to margarine as oleo or as shortening.

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The long-running battle between the margarine and dairy lobbies continued: In the United States, the Great Depression brought a renewed wave of pro-dairy legislation; the Second World War, a swing back to margarine.

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Margarine made from vegetable oils is especially important in today's market, as it provides a substitute for butter that is both vegan and pareve.

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The key to slowing margarine sales (and protecting the established dairy industries), however, emerged as restricting its color.

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Manufacturers of margarine hydrogenate the unsaturated vegetable oils so they will become more solid and be usable as a component of margarine (Herbst 2001).

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Margarine became the staple spread, and butter a rare and expensive luxury.

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Many Potawatomi are registered tribal members whether or not they live on or near a reservation.

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Traditional margarine (~80 percent fat) contributes to this, but is not the main factor causing over-consumption.

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Under European Union directives, margarine products cannot be called "butter," even if most of it consists of natural butter.

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Mиge-Mouriйs invented a substance he called oleomargarine, the name of which became shortened to the trade name "margarine."

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Discussions concerning the nutritional value of margarine revolve around two aspects: the total amount of fat, and the types of fat (saturated fat, trans fat).

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Margarine

Nevertheless, the regulations and taxes had a significant effect: The 1902 restrictions on margarine color, for example, cut annual U.S. consumption from 120 million to 48 million pounds (54.4 million to 21.8 million kilograms).

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Margarine naturally appears white or almost white: By forbidding the addition of artificial coloring-agents, legislators found that they could keep margarine off kitchen tables.

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By the end of the twentieth century, an average American ate just under four lb (1.8 kg) of butter and nearly 8 lb (3.6 kg) of margarine.

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Post-war, the margarine lobby gained power and, little by little, the main margarine restrictions were lifted, the last state to do so being Wisconsin in 1967.

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By the start of the twentieth century, eight out of ten Americans could not buy yellow margarine; and those who bought it had to pay a hefty tax on it.

Margarine

Margarine is an ingredient in the preparation of many other foods.

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Margarine, particularly polyunsaturated margarine, has become a major part of the Western diet.

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Manufacturers produced oleomargarine by taking clarified vegetable fat, extracting the liquid portion under pressure, and then allowing it to solidify.

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The roles of butter and margarine are quite similar with respect to their energy content.

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Usually, a comparison between margarine and butter is included in this context as well.

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Margarine has a particular market to Orthodox Jews.

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Katz and Weaver (2003) report that Mиge-Mouriйs used the name margarine after the Greek word for "pearl-like," reflecting that the product had a pearly luster.

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A margarine blend is a mixture of both types of components, and will rarely exceed 50 percent saturated fatty acids on fat.