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Margarine Production in the U.S.A. and Its Nutritional Contribution to Man’s Diet

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Book cover Fat Production and Consumption

Part of the book series: NATO ASI Series ((NSSA,volume 131))

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Abstract

Margarine is an engineered product invented in 1869 at a time when demands were high for oils and fats because of a butter shortage in Europe. Its evolution to the present day nutritious spread is a prime example of the technological advancement made in the food industry through the efforts of food technologists, oil chemists, nutritionists, and chemical engineers. It has taken its place world wide as an excellent nutritive food because of its concentrated source of food energy, its uniform supplement of vitamins A and D, its high content of polyunsaturated essential fatty acids, its satiety value and its appetizing flavor and complementary effect it has on other foods.

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Author information

Authors and Affiliations

  1. 2476 Little Dry Run Road, Cincinnati, Ohio, 45243, USA

    Ahmad Moustafa (Consultant to the Fats and Oil Industry)

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  1. Ahmad Moustafa
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Editor information

Editors and Affiliations

  1. Institute of Pharmacological Sciences, University of Milan, Milan, Italy

    C. Galli

  2. Experimental Station for the Industry of Oil and Fat, Milan, Italy

    E. Fedeli

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© 1987 Plenum Press, New York

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Moustafa, A. (1987). Margarine Production in the U.S.A. and Its Nutritional Contribution to Man’s Diet. In: Galli, C., Fedeli, E. (eds) Fat Production and Consumption. NATO ASI Series, vol 131. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9495-6_20

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  • DOI: https://doi.org/10.1007/978-1-4615-9495-6_20

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-9497-0

  • Online ISBN: 978-1-4615-9495-6

  • eBook Packages: Springer Book Archive

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