Abstract

Developed in the late 1800s as a butter substitute, margarine is made with vegetable oils. Margarine was created by a scientist from Provence (France) Hippolyte Mege-Mouries, in response to an offer by the Emperor Louis Napoleon III. To formulate his entry, Mege-Mouries used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl - margarites.

Details

Title
Partial hydrogenation of edible oils: Synthesis and verification of the nickel catalyst
Author
Jovanović, Dušan M; Petrović, Srđan P  VIAFID ORCID Logo 
Pages
147-156
Publication year
2002
Publication date
2002
Publisher
Hemijska Industrija
ISSN
0367598X
e-ISSN
22177426
Source type
Scholarly Journal
Language of publication
Serbian; English
DOI
https://doi.org/10.2298/HEMIND0204147J
ProQuest document ID
1956178786
Copyright
© 2002. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.