MARGARINE 221 



60 per cent fluid oleo oil. From the oleo oil was made 

 oleomargarine. 



177. Method of making and composition. — Wright ' 

 states : " In the best factories margarine is still made 

 from beef fat which is finely divided by a mincing machine 

 or ' hasher/ passed into large water-jacketed tanks, and 

 heated to a maximum temperature of 102° F. Most of 

 the impurities are allowed to settle with the water, and 

 the clear yellow melted fat, having been freed from float- 

 ing impurities by skimming, is run off into wooden vessels, 

 and the stearin used for candle making then crystallizes 

 out. The oleomargarine at this stage is quite tasteless, 

 and has therefore to be churned up with milk, colored 

 with annatto, and rolled with ice. Before churning the 

 oleo is melted and then, when well emulsified by running 

 the churn at a high speed, the other ingredients are 

 added. 



" The following is an analysis of commercial margarine. 



Water . . ... 12.0 per cent 



Stearin . . . 38.5 per cent 



Olein 25.0 per cent 



Palmitin 18.3 per cent 



Butyrin, caproin 0.3 per cent 



Casein . 0.7 per cent 



Salts 5.2 per cent 



100.0 per cent." 



Wilder ^ gives the formulas and cost of different grades 

 of margarine in the following tables, — Tables XXV to 

 XXVil, on page 222. 



1 Wright, R. Patrick, Margarine, The Standard Cyclopedia 

 of Modern Agri. and Rural Econ., p. 193, 1910. 



2 Wilder, F. W., Butterine and Process Butter, The Modern 

 Packing House, p. 442, 1905. 



