Food and Nutrition | How Does Butter Differ From Margarine And Oleo?
How does butter differ from margarine and oleo?
Butter is made from dairy cream. United States law requires that butter contain at least 80 percent butterfat, with 18 percent water and 2 percent milk solids (casein, milk sugar, lactose, etc.).
Margarine, which is often substituted for butter, is a nondairy product containing at least 80 percent fat. Generally, the fat content in margarine is derived from plant oils, such as corn, soybean, safflower, or cottonseed. The first palatable (agreeable to the taste) margarine was invented by French chemist Hippolyte Mege-Mouries in 1869.
Until 1952, U.S. law required that margarine producers use the name "oleomargarine" to describe their product. Since that time, the terms "margarine" and "oleomargarine" have been used interchangeably.
Sources: Bailey, Janet. Keeping Food Fresh, Rev. ed., p. 142; McGee, Harold. On Food and Cooking, pp....
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