History and nutrition of butter and margarine

Margarine was invented in 1869 by French chemist Hippolyte Mège-Mouriès following a competition launched by Napoleon III. The emperor sought a cheaper, more stable butter substitute to feed the military and lower social classes during an economic and food crisis. Mège-Mouriès patented the product, originally called oleomargarine, which was made from beef tallow, skimmed milk, or water to mimic the texture and taste of butter.

In modern nutritional discussions, nutritionist Mihaela Bilic expresses a preference for butter over margarine. While margarine was once promoted as a heart-healthy vegetable alternative, Bilic argues that natural products like butter and oil should be used separately rather than consuming processed emulsions. She notes that butter is a simple dairy product made from cream, whereas margarine is a processed emulsion of vegetable oils and water.

The name margarine is derived from margaric acid, discovered by Michel Eugène Chevreul in the early 19th century. Mège-Mouriès eventually sold his patent to the Dutch company Jurgens, a predecessor to the multinational Unilever.