The invention of margarine in the 1860s is attributed to the French chemist Hippolyte Mège Mouriés, in response to a competitive challenge initiated by the French Government under Napoleon III for a less expensive and less perishable substitute for butter.


Potassium Sorbate Sorbitan Monostearate Flavor Release Sodium Stearoyl Lactylate Polyglycerol Ester 
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© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Eric Flack

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