The margarine that many people prefer to use instead of butter is made from vegetable and animal fats, along with skim milk and salt. Fats make up 80% of margarine, while milk and salt make up the remaining 20%.
Margarine was invented by a French chemist during the 1860s. Most margarine sold in the United States is made from vegetable oils, such as soybeans, cottonseed, peanuts, or corn oil.
Melted fats are beaten together with milk, cooled to form a solid, then shaped into special machines and packaged as margarine for distribution.
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