Talk:Margarine

message: Wow, so defensive this article is!  Entry should be: "Margarine isn't so bad and here's why"  —Preceding unsigned comment added by 67.167.129.36 (talk) 04:49, 16 January 2009 (UTC)
replies: text: Its the power of the few vs the apathy of the many.  Just do a page-edit of the article, and set it back to an earlier revision, until we get things sorted out.  —Preceding unsigned comment added by 198.70.210.143 (talk) 18:05, 28 January 2009 (UTC)
thread_title:  Clearly biased 

message: I saw a program last night on TV (QI, in the UK on the BBC) in which Stephen Fry said that technically Margerine cannot be bought in the UK anymore and what is called Margerine simply isn't.  Apparantly Margerine is a specific term and it's banned in most countries.... but I can't find any references for this.  Did anyone else see/hear this?  Is there any evidence or verifiably references for this? 86.142.66.249 (talk) 10:42, 8 February 2009 (UTC)
replies: text: Additional - QI Talk Forum (not viable reference) 86.142.66.249 (talk) 10:45, 8 February 2009 (UTC)

text: Additional (Debate starts here) - QI Talk Forum 86.142.66.249 (talk) 10:47, 8 February 2009 (UTC)
thread_title:  Margarine or not Margarine? 

message: I have read that, in addition to World War I, World War II led to increased use of margarine. The influence of major rationing on the use and sale of margarine is considerable and I think it calls for a section on the World Wars' effect on the market and development of margarine/butter substitutes.  —Preceding unsigned comment added by 162.84.38.84 (talk) 04:55, 14 April 2009 (UTC)
thread_title:  World War II 

message: Could someone clarify please. Kpmiyapuram (talk) 08:15, 16 July 2009 (UTC)
replies: text: Most (nearly all) margarines these days are vegetable based. However, some margarines contain small amounts of milk. If this is a problem, check the label if the product contains lactose. If not, it is probably 100% vegetarian. In addition, some (expensive) special margarines may contain fish oil (to add more omega-3). If you want to be 100% sure, check if the product has kosher certification as pareve. There may be a kosher symbol printed on the box, but that is not used in all countries. --PauliKL (talk) 20:21, 12 November 2009 (UTC)
thread_title: Is margarine Vegetarian? 

message: This tag does not appear relevant:
"This article or section is written in an informal style and with a personally invested tone. It reads more like a story than an encyclopedia entry."  I could not find anything in the article that sounds too informal or un-encyclopedic. The controversy between the "butter lobby" and "margarine lobby" is balanced now.  If anything, the article just needs some organization: it jumps from "What is margarine?" to a lot of legal restrictions without warning, and before explaining the non-animal fat, non trans-fat developments. So I would delete the tag, but I'm leaving it in case others have objections. Sluggoster (talk) 11:08, 21 September 2009 (UTC)
thread_title: Informal/story tag 

message: I came to this article looking for some information about how margarine is made and find it rather odd that there is no such information given. I believe there should be more than a link to hydrogenation; I feel the article would benefit from discussion of the actual steps taken to turn oils into margarine. As it stands the article is incredibly vague on the manufacture front. Jack of Many (talk) 15:11, 9 November 2009 (UTC)
replies: text: I had the same problem so I've googled it an added a section on Manufacture. Richerman (talk) 17:16, 9 November 2009 (UTC)
replies: text: Nice work, Richerman. You wrote "This was originally achieved by passing hydrogen through the oil in the presence of a nickel catalyst," - does that suggest it is done differently now or is that still the case? My apologies for not wading in and helping out with this edit, I've got far too much work to do (though apparently not too much to have check back, see your edits and comment on them). That reminds me actually, I really should go back to a major edit I was working on elsewhere when I have the time. Jack of Many (talk) 10:03, 10 November 2009 (UTC)
replies: text: No, that's the way it's done today and I'm assuming it was alway done that way, so I'll change it to make that clearer. If that's not the case perhaps someone with more knowledge could correct it. Richerman (talk) 12:21, 13 November 2009 (UTC)
thread_title: How is it made?

message: This article states that "The Food, Drug, and Cosmetic Act still prohibits the retail sale (in places like grocery stores) of margarine in packages larger than one pound," and it provides a reference to a law enacted in 1950, but this doesn't appear to be an enforced law. I checked at my local Safeway in Seattle, Washington. "I Can't Believe It's Not Butter" and "Smart Balance" were two brands being sold in 45-ounce containers. Every other brand of spread violated the "must state 'oleomargarine' or 'margarine' in the biggest type used on the container" rule. Since there are a lot of old, unenforced laws on the books, I'm not sure this one is even worth mentioning. 67.100.222.184 (talk) 04:21, 16 February 2010 (UTC)
replies: text: It's interesting from a historical point of view so I think there should be something to say what the restrictions were, although perhaps not in that form. Richerman (talk) 14:04, 1 March 2010 (UTC)
thread_title:  'One pound' rule 

message: Can someone change these to longhand '(4.5×109 kg)'.  I would have understood that when I was still at technical college but now that means nothing to me.  Generally I think we should avoid the use of such jargon and write things longhand to avoid arising any confusuion.  Interestingly enough the imperial weight is written in longhand.  Mtaylor848 (talk) 19:31, 7 December 2010 (UTC)
thread_title:  Long hand writing 

message: I have heard this misconception numerous times: that margarine is black when it starts and is then heavily dyed to become white/yellow. This, of course, is a misconception. The starting material for margarine are seeds; the oils of these seeds are collected through the crushing of the seeds, which are, of course, black. The shells are then removed and the oils that remain are what are used to make the margarine and they are not black at all. Margarine CAN be dyed yellow as a marketing plow to compete with butter, but margarine is naturally whitish-yellow and is never actually black.
It was a statement included in the same fear-mongering e-mail letter that "asserts" that margarine is one molecule away from being plastic, as discussed above in this page. A copy of this e-mail can be read here: http://forum.lowcarber.org/archive/index.php/t-229816.html, and is discussed here: http://www.hoaxbusters.org/faq.html and here: http://streetcanvas.blogspot.com/2008/01/whole-margarine-is-black-before-its.html?zx=c8bb54d59f16485f.
A simple search on Google will indicate the prevalence of the misconception: http://www.google.com.au/search?q=black+margarine&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a.
And the fact is debunked easily by the manufacturing process clearly presented in this article, and a compilation of misconceptions along with their debunking can be found here: http://www.spreadthefacts.com.au/all-about-margarine/margarine-misconceptions.html#q3, and is repeated here: http://www.femail.com.au/the-urban-myths-of-margarine.htm.
The fact that margarine is, in fact, naturally yellowish was known even back in 1944, published in an issue of The Rotarian, found here courtesy of Google Books: http://books.google.com.au/books?id=jEMEAAAAMBAJ&pg=PA34&lpg=PA34&dq=margarine+manufacture+black&source=bl&ots=xowIV0ETKT&sig=lOMj8pi8e9ql0sNL6Vtkb8ZY9ws&hl=en&ei=GSjGTf-vB4SavgPTqZ2wAQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CCsQ6AEwAQ#v=onepage&q=margarine%20manufacture%20black&f=false. It is also discussed in an episode of QI, dealing with "Fakes and Frauds" and "General Ignorance", transcribed here: http://www.comedy.co.uk/guide/tv/qi/episodes/6/6/
As a final nail in the coffin, here is a step-by-step guide on the manufacture of margarine where step 3 clearly states that the crude oil is a dark golden color: http://www.cip.ukcentre.com/marg1.htm. It mentions bleaching in the next step, but as seen in the Food Industries Manual that this article already refers to in the Manufacture section, this is a necessary step in refining crude oil so that it is usable: http://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA286&lpg=PA286&dq=margarine+-+nickel+catalyst&q=margarine+-+nickel+catalyst&hl=en#v=snippet&q=margarine%20-%20nickel%20catalyst&f=false.
Even then, it is pretty clear that dark yellow is most certainly not a synonym for black despite the bleaching.
I am trying to include this misconception, along with the plastic one, in the List of common misconceptions article, which has a criteria that a misconception must first be mentioned in the original article.
So I believe I have provided enough sources to show that is indeed a common misconception and one that is, in fact, a misconception. So hopefully we can include this in the article and then I can include it in the Misconceptions article, thus making everyone a bit better informed! Sage of Ice (talk) 07:26, 8 May 2011 (UTC)
thread_title:  Black margarine misconception. 

message: Read this excer[t from the article:
Canadian standard B.09.016 states that margarine shall be:
:A plastic or fluid emulsion of fat, or water in fat, oil, or fat and oil that are not derived from milk and shall contain not less than 80% fat and not less than 3300 IU of vitamin A and 530 IU of vitamin D.[46]
Calorie reduced margarine is specified in standard B.09.017 as:
:Containing not less than 40% fat and having 50% of the calories normally present in margarine.[46]
Margarine products are not allowed to contain the word "butter" anywhere on the packaging.[citation needed] Canadian grocers therefore do not carry any margarine products that have the word "Butter" or its derivatives in the name.[
Yet it also says that the "I can't believe it's not butter" brand has been available in canada since just a few years after being introduced in the us, at the sime time as the UK.
WTF?!?  — Preceding unsigned comment added by 24.98.250.155 (talk) 23:37, 29 September 2011 (UTC)
thread_title:  I can't believe it's not butter! 

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thread_title: File:Rama-Margarine.jpg Nominated for Deletion

message: According to the article most margarine has 20% water, yet in the stores today, the margarine in stick form is up to around 47% water and tubs the same amount. This has happened over the past few years and no one has commented on this change. Septagram (talk) 03:55, 26 December 2011 (UTC)
replies: text: * I noticed in the article that it talks about some spreads being half the calories of butter. Is this a round about way of saying that spreads are half water thus are half the calories or are the oils used that much lower in calories? If this is the case, would it be better to come right out and say so in the article?Septagram (talk) 21:28, 20 April 2012 (UTC)
replies: text: More disturbing is that MEAT has undergone the same silent adulteration. When you buy a pound of meat these days, you are buying 1/4 to 1/2 pound of water and 1/2 to 3/4 pounds of meat. BTW, Soylent Green is PEOPLE!  — Preceding unsigned comment added by 131.215.115.31 (talk) 00:25, 2 March 2012 (UTC)

text: In the UK, margarine has to be 80% fat, as does ordinary butter.  This is so rare for any plant-oil based spreads that very few spreads are sold labelled as margarine.  So-called "lower fat spreads" are common, and water makes up most of the difference.  --86.178.140.126 (talk) 22:57, 18 March 2012 (UTC)
thread_title:  Precentages of water used in margarine. 

message: I put a block of margarine in my potato, put in the microwave: BIG MISTAKE! potato was covered in plastic substance eew D:  — Preceding unsigned comment added by 201.116.140.246 (talk) 23:23, 21 July 2013 (UTC)
thread_title: Margarine in your Potato 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: Information to add to the article: was the margarine produced from vegetable oils in the late 19th century made from hydrogenated oils? If it was not, how was it made solid? 76.189.141.37 (talk) 19:17, 10 February 2018 (UTC)
thread_title: To add to article

message: An entry in List of colors: G–M contained a link to this page.
The entry is :
* Margarine
I don't see any evidence that this color is discussed in this article and plan to delete it from the list per this discussion: Talk:List_of_colors#New_approach_to_review_of_entries
If someone decides that this color should have a section in this article and it is added, I would appreciate a ping.--S Philbrick(Talk) 23:58, 24 August 2018 (UTC)
thread_title:  Possible removal from list 

message: Oleum in Latin simply means oil, and in fact olive oil is implied rather than the beef fat stated by the article.  Spinkham (talk) 13:42, 3 October 2018 (UTC)
thread_title:  Oleum means oil 

message: Butter substitute not healthier 24.48.102.11 (talk) 22:07, 1 April 2022 (UTC)
thread_title:  Margarine is not healthier than butter