Margarine was founded in 1867 by Emperor Napoleon III. invented. He sought then a cheap butter substitute for his armies and commissioned the French chemist Meges-Mourièr, who won the first substitute of beef tallow. In 1869 he even patented this process for the production of fat spread.
What does margarine actually consist of?
Today, margarine is mainly made from vegetable oils and is therefore cholesterol-free. Margarine also contains water or skimmed milk, emulsifiers, vitamins, flavorings and dyes. The fat content is 80% and the water content is 18%.
And the butter?
In contrast, butter is made from milk and cream, so whether it's sweet-cream butter, mild-acid butter or sour cream butter, it contains at least 82% fat and no more than 16% water in the butter.
The widespread assumption that margarine is lower in fat than butter is therefore not true. The insignificant difference in fat content allows no distinction which product makes thicker or not.
Nutrition experts recommend not exceeding the daily fat intake of 30 to 35 percent. As a general rule, therefore, everyone should limit their intake of fats and use spreadable fats sparingly. So the ultimate decision should be whether butter or margarine remains a matter of taste.