What are Margarine and Spreads?
History of Margarine and Spreads
Margarine was the first alternative to butter. Butter was expensive for those who did not live off the land, so in the 19th century Louis Napoleon III, the emperor of France, offered a reward to anyone who could produce an acceptable alternative.
A French chemist named Mége Mouriés won the 1869 competition for the product he named margarine after its primary ingredient, margaric acid. This substance had only recently been discovered in 1813 by Michael Eugene Chevreul and derived its name from the Greek term for pearls, margarite, because of the milky drops that Chevreul noticed in his discovery.
Margarine is often quoted as a source of trans-fatty acids, but margarines and spreads do not contain partially hydrogenated oils any more and so they have very low levels of trans fats - no more than one per cent.
Since the 1970s and even more so in the last few years, the types of butter and margarine available to buy and eat have been changing considerably. This has been in response to the evolving wants and needs of the public. As a result, new products have emerged called "spreads". Spreads are sold in tubs and can be used straight from the fridge.
The amount of saturated fat in margarine and spreads has consistently been falling and now, even at the highest end of the scale, content is at least 25% less than that of butter. Some contain up to 83% less saturated fat.
