Concept in Definition ABC

Margarine as a food emerged in the late 19th century, when Emperor Napoleon III of France offered a special gratification to anyone who could make a substitute food for butter, a product traditionally expensive.

It was the French chemist Hippolyte Mège-Mouriés who made the first margarine, which was originally called oleo margarine. This new product was intended for consumption of the popular classes and the army. For this reasonIn both Europe and America, the consumption of margarine has become widespread in those periods of economic recession.

Difference from butter

Both products are similar in appearance and taste. While butter comes from the fat in milk (usually from cow), margarine is extracted from vegetable oils. On the other hand, the process of elaboration of these products is different.

In the case of butter, in its production industrial cream is whipped until the typical consistency of butter is achieved. On the other hand, margarine has a more complex process, since vegetable oils (from rapeseed, cotton or palm) are obtained first, which already have a previous artificial process.

Main characteristics of margarine

His method of manufacturing is based on hydrogenation and consists of bombarding the vegetable oil with hydrogen molecules at a pressure and at a temperature very high to achieve the texture of margarine. This procedure is not without criticism, since it is considered that there is an alteration of the oil molecules and this produces the called trans fats, which are artificially saturated fats that have a high degree of toxicity for the cells of our organism.

Most margarines have additives to mimic the taste of butter. It is a food with a high caloric level and, in fact, each 100 grams contains 900 calories (these levels are very similar to those of butter). It only contains vitamins if they are added artificially.

Possible health risks

The excessive consumption of this product can cause some health problems, such as high cholesterol levels, coronary heart disease, decreased levels of breast milk and reduced insulin reaction in infants diabetics. For this reason, experts in nutrition They advise that the consumption of margarine be reduced to the maximum and not be used as a substitute for butter.

Photos: Fotolia - Handmade / Viktor