Oleomargarine


Oleomargarine -

Also called Margarine and Butterine: was invented by the French chemist, Mege Mouriez in 1871.

As manufactured to-day it is generally composed of 40% to 45% beef or Oleo oil; 20% to 25% Neutral lard (from the first rendering of the leaf fat of the hog) and 10% to 30% butter, milk or cream. Vegetable oils, such as cotton-seed oil, are sometimes added. The mixture is churned at a temperature above the melting point, and then chilled and salted, worked, etc., in about the same way as butter.

At the solicitation of those interested in the production and sale of butter, Congress passed a law, effective July 1, 1902, placing a tax of one-quarter of a cent a pound on uncolored Oleomargarine, and a tax of ten cents a pound on the colored product. In a great many states, manufacturers are, under severe penalties, entirely forbidden the use of coloring matter.

The law also requires that all Oleomargarine shall be plainly so labeled, that it shall not be sold in substitution for butter, and that when used in hotels, boarding-houses, etc., the fact must be made known by announcements to that effect posted where they may be readily seen.

The manufacturers of Oleomargarine claim that their product is equal to the finest dairy butter in purity and nutritiveness and that in flavor it is far superior to the cheaper grades of butter. These claims are supported by many chemists and scientists.


Arround Oleomargarine in The Grocer's Encyclopedia


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