From the French márgaron, which refers to the tendency of beef tallow to form pearl-like beads in water at room temperature. Margarine, a water-in-oil emulsion, was invented by a French chemist, Hippolyte Mège-Mouriès, in 1869. The original product was a blend of beef tallow, skim milk, and water, but plant oils soon started to replace more expensive animal fat. The quality of these initial versions was poor and inconsistent. It was only when appropriate emulsification systems were put in place that it became possible to produce margarine with a good mouthfeel and that was suitable for the preparation of food. Currently margarine is composed of 20 percent water and 80 percent oils/fats; the latter are overwhelmingly unsaturated vegetable oils to which are added a little emulsifier in the form of lecithin, proteins from natural sources—for example, milk—or a commercial emulsifier. The fat content of some margarine can be as little as 40 percent, with the remainder being water, which means that this type of margarine shrinks when heated and is not suitable for frying. However, it is very well suited for making baked goods that are to be airy and crisp.
