Margarine It is a fat invented in 1869 by the French chemist Henri Mêge-Mouriès, based on beef fat; was created for a contest organized by Napoleon III, the last emperor of France, with the aim of discovering a suitable way to replace butter and make something more affordable to the lower classes. He won the contest and named it margarine, taken from a Greek term that translates to “pearl.”
Margarine It has been marketed since 1872, and since then various investigations have been carried out, especially dedicated to exploiting fatty substances of tropical origin. It was achieved thanks to a procedure discovered by a German such as raising the melting point of vegetable fatty substances, to make them at the same time resistant to rancidity.
The current definition of margarine applies to “all food substances other than butter, whatever their origin, source and composition, which have the appearance of butter and are prepared for the same uses as butter“.
Margarine It is an emulsion of water or skim milk and water (from 16 to 18%), and from a mixture of animal oils they come from the cacholate (which has replaced the whale, theoretically prohibited) and from some clupeid fish (herring, anchovy, sprat), and sometimes also tallow and lard. Vegetable oils are peanut, rapeseed, cotton, corn, soybean, sunflower, copra, palm kernel, or palm oils. Some additives are authorized: glucose, emulsifiers, preservatives, diacetyl (which gives the proper “taste” to butter), butter itself and rice starch.
Classification of margarines
- “Cooked” margarinesThey can be mixed or only vegetables: they support all cooking, except for frying, and are especially suitable for roasts, sautéed and braised, as well as for making roux.
- Margarines “spread”They are vegetable and are conceived in such a way that they resemble butter as much as possible, both in texture and flavor; They are consumed raw and are used in pastry (especially for puff pastry), as well as for other kitchen applications (compound butters, fresh butters for legumes and grills, in purees, in pasta and rice).
- Margarines for professional usel, these differ by their consistency and their melting point, depending on the use for which they are intended: preparation of puff pastry, leavened pasta, croissant pasta, cake pasta or creams and fillings.
Photo | mconnors – MorgueFile
Directly to the Palate | About pistachio or alfóncigo
Directly to the Palate | About honey