Margarine

Margarine | agriculture commodities - food sciences | Margarine was first invented in France by a chemical expert named Hippolyte Mege-Mouries in 1869. The discovery of margarine is actually triggered by the situation in France at the time where the price of butter is very expensive so many people who can not afford it. This happens as a result of the influence of industrial revolution where a lot of farmers who left the farm and go for the city and work in industries. Consequently, there is a shortage of production so the price of butter became expensive because of high demand. To overcome this situation then in 1869 Napoleon III as ruler of France at that time held a contest and will give prizes to anyone who can find a cheap butter substitute, a replacement would have properties such as butter. Hippolyte Mege-Mouries won the competition because he was able to find what is desired by Napoleon III is a cheap substitute for butter. Mege-Mouries named his invention with margarine, the name is derived from Greek words "margarites" that have meaning "pearl". Named the pearl because the fat of margarine when forming dense granules shaped like a shiny crystal of pearls.

How to Make a Spreadable Margarine-like Butter

Do you love the taste of real butter? It is so delicious! And it's not completely wrong ingredients, such as margarine. Only problem is when you wanna spreading the butter on the bread. It is too hard. You can buy the spreadable butter now a days, but it is expensive. You can save money by making your own spreadable margarine-like butter now!

How to Turn Margarine into Roux

Roux is a paste usually made from flour and margarine. It can also be made of butter, or any other oil products, and flour. Roux is used for congeal sauces. This is a fast and easy roux made from flour and margarine.

7 Steps to Make Homemade Margarine

Margarine is originally made of cream and ox fat churned. The first margarine has produced since 1870. Margarine is easy to apply and can be used in many recipes. To make homemade margarine is a very easy, cheap and convenient alternative to store-bought variety.

Things to Prepare:

• 1 / 2 cup raw milk or soy milk
• 1 cup oil

About Margarine

Margarine in a tub

Margarine (pronounced /ˈmɑrdʒərɨn/, /ˈmɑrgərɨn/, /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 foroleomargarine.

Proses Pembuatan Margarin

Margarin 

Margarin dapat dibuat dari lemak hewani, yakni salah satunya diproduksi dari lemak beef yang disebut oleo-margarine. Margarin sedikitnya mengandung 80% lemak dari total beratnya. Sisanya (kurang lebih 17-18%) terdiri dari turunan susu skim, air, atau protein kedelai cair. Dan sisanya 1-3% merupakan garam, yang ditambahkan sebagai flavor.