Margarine
Margarine was introduced in the late 1980s and 1990s as an alternative to traditional fats. Margarine was introduced during a period when heart disease was the leading cause of death. Margarine remains solid at room temperature. The manufa…
2 sources - 5 claims
Margarine was introduced in the late 1980s and 1990s as an alternative to traditional fats. Margarine was introduced during a period when heart disease was the leading cause of death. Margarine remains solid at room temperature. The manufacturing of margarine inevitably leaves trace amounts of catalyst metal in the finished product. The physical state of a fat at room temperature determines its suitability as a bread spread.