History
Margarine has a long and sometimes confusing history. Its name originates with the discovery by Michel Eugène Chevreul in 1813 of "margaric acid" (itself named after the pearly deposits of the fatty acid from Greek μαργαρίς, -ρῖτης or μάργαρον (margarís, -îtēs / márgaron), meaning "a pearl-oyster" or "a pearl"). Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids which, in combination, formed most animal fats. In 1853 the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and of the previously unknown palmitic acid. [1]
Other Ingredient Information
Products containing Margarine
The percentage represents the approximate total number of food products from UPC Food Search's data that contain the ingredient, "Margarine".
The data is calculated from UPC Food Search's product data only, and is not meant to reflect all food products regionally or globally.
Source(s) Derived From |
Plant Sources, Chemical (Synthetic) Sources |
Natural or Artificial? |
Both (Can be derived from Natural & Artificial Sources) |
References |
- Margarine - Wikipedia
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Aliases (Also Known As)
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Vegetable Margarine
Color Key - (Click/Tap to View) 
- Natural
- Natural & Possibly Unsafe
- Artificial
- Artificial & Possibly Unsafe
- Both (Can be derived from Natural & Artificial Sources)
- Both (Can be derived from Natural & Artificial Sources) & Possibly Unsafe
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Revision History
| Action |
User |
Date/Time |
| Ingredient added | UPC Food Search | January 1, 2009 @ 2:14 AM |
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