Margarine

A naval-rations origin

Margarine was developed in 1869 by French chemist Hippolyte Mege-Mouries in response to a prize offered by Napoleon III for a butter substitute that could feed the navy and the working class. His original recipe used beef tallow, milk, and water; modern margarine has long since switched to vegetable oils.

The hydrogenation chapter

For most of the 20th century, margarine was made by partial hydrogenation of vegetable oils — adding hydrogen to liquid oils to make them solid. This produced trans fats, later linked to cardiovascular disease. Most margarines reformulated in the 2000s and 2010s; many countries now ban or strictly limit industrially produced trans fats.

Spreads vs. baking margarine

• Tub margarines are softer, often around 60% fat, designed for spreading.
• Stick (block) margarines approach 80% fat — the legal threshold to be called “margarine” in many regions.
• Baking margarines are formulated for pastry and have higher melting points.

Butter vs. margarine

Modern margarines are mostly unsaturated fats, while butter is largely saturated. The “which is healthier” debate has cooled — both are concentrated fats, and the answer depends on the specific product, the rest of the diet, and what’s being made.