Margarine
Details:
A butter-substitute food product, originally developed by French chemist [developed by] Meges Mourries*, made mainly from vegetable or animal fats or oils dispersed in a watery liquid containing milk products, salt, and flavoring and coloring agents.
Eating habits have changed in the years since margarine was first marketed, and the trend has been away from animal fats to vegetable oils such as those from cottonseed, soybean, saffron and sunflower.
Margarine products today are available to suit many needs and tastes. They vary in oil content as well as form. Reduced-fat, low-fat and fat-free versions are used for topping and spreading, while regular products with higher oil content are used for cooking. Margarine comes in the form of sticks, tubs and in squeeze or spray containers. Since 1980 the average fat content of margarine has decreased by 30%. In the increasingly health-conscious modern world the average per capita consumption of margarine has more than doubled in the last two generations.
Oneliner: Margarine
Bibliography:
- Encyclopedia Britannica.
- Margarine, www.margarine.org.
In rare instances, bronchiolitis obliterans may be caused by inhalation of airborne diacetyl, a chemical used to produce the artificial butter flavoring[8] in many foods such as candy and microwave popcorn and occurring naturally in wines. .. Due to this event, bronchiolitis obliterans began to be referred to in the popular media as "Popcorn Lung" or "Popcorn Workers Lung"