Go Back

Manufacture of vegetable and animal oils and fats (no margarine and other edible fats) Margarine (pronounced /ˈmɑrdʒərɨn/, /ˈmɑrɡərɨn/, /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/), as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, the market share of margarine and spreads has overtaken that of butter. Margarine is an ingredient in the preparation of many foods and, in recipes and colloquially, is sometimes called oleo, short for oleomargarine.

Margarine naturally appears white, or almost white, and by forbidding the addition of artificial coloring agents, legislators in some jurisdictions found that they could protect their dairy industries by discouraging the consumption of margarine. Bans on adding color became commonplace in the U.S., Australasia and Canada and, in some cases, those bans endured for almost 100 years. It did not

 

From Wikipedia, the free encyclopedia : Manufacture of vegetable and animal oils and fats (no margarine and other edible fats)