Full resolution (JPEG) - On this page / på denna sida - VII. Manufacturing Industries. Introd. by [G. Sundbärg] K. Åmark - 1. Articles of Food and Consumption. Introd. by Alf. Larson - Flour Mills. By G. Molin - Margarine Industry. By Alf. Larson
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vii. manufacturing industries.
and the home crops have actually increased, it is manifest that the milling
industry has enlarged its scope considerably, and since, as already mentioned, the
large factory mills driven by machinery have been gradually ousting the small
mills of former days, the output of the big steam mills must evidently have
increased still more.
Margarine Industry.
The raw material out of which margarine was originally made was simply
fresh, unclarified tallow, obtained from horned cattle. This tallow is melted in
water at a temperature of about 50°—60° C., so as to form what is called
"premier jus", which is then allowed to solidify at about 30° C., after which it is
placed in cotton cloths and exposed to high pressure, whereupon a fluid portion,
called oleo-margarine, is obtained, together with a solid mass called pressed-tallow.
The oleo-margarine is then mixed with milk and churned, and afterwards
manipulated like ordinary butter, the product obtained being margarine.
Oleo-marga-rine alone, however, is, in general, too hard to give a fully satisfactory substitute
for butter, so that, before the process of churning, pure vegetable oils, such as
cotton-oil, sesam oil or pea-nut oil are added, these substances also contributing to
make the margarine cheaper. In accordance with a Royal Regulation of October
13, 1905, margarine, in order that it may be easily distinguished chemically
from butter, must contain at least 10 % of sesam oil "of all the fat and vegetable
oils, sesam oil therein included, employed in the manufacture". In the
superior kinds of margarine, we find among these ingredients the best lard, so-called
neutral lard, together with natural (ordinary) butter, in considerable quantities. During
the last few years, considerable progress has been made in the margarine
industry, in consequence of the fact that, after efforts made during the preceding 25
years, it was at length found possible to clarify cocoa-nut oil and palm-kernel oil so
that they remain fresh and of agreeable taste, and can thus be employed in
the manufacture of margarine. In such vegetable margarine (as it is called, in
order to distinguish it from animal-margarine with oleo-margarine and lard as the
principal raw ingredients), there exists no oleo-margarine, but only some of the
above-mentioned purified oils, together with the vegetable oils also mentioned
above. Vegetable margarine has a purer taste than the animal product, and is therefore
better suited for direct consumption, while, on the other hand, the margarine
prepared from animal ingredients is better for baking and cooking in general.
Since the beginning of 1910, vegetable margarine has supplanted the animal
product, so that the greatest part of the margarine consumed now consists of
vegetable margarine. This is the result, not only of the better taste in the case
of the vegetable margarine, but also its lower price which is about 2/3 of that of
the animal margarine of the same quality; at the same time, the price of
cocoa-nut oil and palm-kernel oil has, consequently, risen, and nowadays these oils are
for the most part employed for the manufacture of margarine, instead of being
devoted to the manufacture of soap as they formerly were. If the selling-price
of the better class of animal margarine is about 2/ä of that of ordinary butter,
that of vegetable margarine is not more than about half of the latter, so that
vegetable margarine forms a very good and cheap nutriment for the masses.
The manufacture of margarine was first begun in France in 1869 by
Mége-Mouriés. In Sweden the first margarine factory was built in 1881, at
Hälsingborg, and in 1912 the country possessed 10 margarine-factories employing 585
workmen. The consumption of margarine in 1912 was about 23 million kg,
corresponding to 4’i kg per head of the population per annum while, in
Denmark, for example, it is about 12 kg, or 3 times as much as in Sweden. Table 73
gives a survey of the development of the margarine industry in Sweden.
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