Description/Taste
Margarine was first invented in 1869 by a French food researcher named Hippolyte Mege Mouries as an alternative to butter. Margaric acid was added to the purified and pressed fat to create margarine. Primarily made of vegetable oil, margarine is a combination of vitamins, milk proteins, emulsifiers and other additives. High in vitamin A, E and D plain margarine has many culinary applications such as topping, spreading and used frequently in baking.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Margarine Plain
| Code |
Unit |
UOM |
| 1952-121 |
30 lbs |
CS |
| 1952-187 |
lb |
LB |