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I edited this article to try to sound neutral, but to no avail. I think we should scrap the article and just rewrite it. Draconius14 ( talk) 16:23, 21 January 2009 (UTC)
This article contains several references to the "butter lobby" and how they apparenty have curtailed sales of margarine by getting regulators to ban artificial coloring and demand special markings etc. In fact this is common throughout the food industry as a measure against customers being misled. Coloring an ersatz product to deceive consumers to mistake it for the original product is illegal in many countries (and the center of a debate between Norway and the EU).
Since margarine raw materials cost only a few percent of what is needed for butter but the cost to the consumer is about equal, the profit margins are naturally much higher. This means large resellers can negotiate large discounts, which again leads to higher profits for producers of ready-packaged foods (sandwiches etc) when they can substitute margarine for butter without the customer's notice. As the supposed health benefits are at best debatable, it is obvious that cutting costs and increasing profits are the main motives for the trend towards increased use of margarine. I have therefore marked this article as biased. Geira ( talk) 15:46, 11 May 2008 (UTC)
—Preceding unsigned comment added by 198.70.210.143 ( talk) 18:03, 28 January 2009 (UTC)
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)
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)
The point is that in the UK and EU margarine (like butter) must be at least 80% fat. Almost all such yellow spreads are between 35-75% fat and so cannot use the word "margarine" (those below 41% can call themselves "low-fat spread" and those below 62% "reduced-fat" even though they have higher fat content than most other foods). It is not banned and the QI forum came up with [1] as a rare example of its continued use (though note the German "Biologische" on the packaging).-- 164.36.38.240 ( talk) 12:03, 30 September 2009 (UTC)
I shouldn't pay too close attention to programmes such as QI. As a rule of thumb they are very poorly researched and make many untrue or misleading assertions. Mtaylor848 ( talk) 19:33, 7 December 2010 (UTC)
The QI program did not say margarine was illegal. They said that because no spreads sold in the UK have enough fat content to qualify as "margarine" (80-90%) no spreads can therefore be legally called "margarine" and so are "low-fat spreads". The thrust of the question in the program was how much margarine is sold in the UK and the answer was: none - because it would be illegal to name them as such. 77.101.229.144 ( talk) 20:51, 1 June 2012 (UTC)
Hi, In Australia it is illegal to call anything margarine that does not have a minimum high fat content, which is why except for cooking margarine they are all labeled spreads. Secondly, they are all and i mean all, canola based, this can be see in the labeling, clever labeling avoids using the word canola as it is GMO Rape seed, yes all margarine contains GMO, verifiable by checking the origin of Canola and invented plant and the labels that will say canola or where is says vegetable oil, will note having monounsaturated fats, which are only olive, avocado or canola they are the only 3 in the world, and of course no one could afford avocado oil, and certainly not olive oil in cheap spreads, so we know it is Margarine, now labels s[reads is entirely and always they greater percentage as Canola, so it should all be labeled that which it contains a majority - "GMO Obesity Spread" that slows your metabolism (all monounsaturated do this) the world cause of obesity as it is in everything not just margarine start checking labels, if you are even slightly overweight then a slow metabolism is the last thing you need, they can't even deny it, canola first used the slow metabolism in its marketing, saying it "help the body absorb more nutrients" and to this day the even the heart foundation use the term "controls your metabolism"
Published refs: http://www.ncbi.nlm.nih.gov/pubmed/7042878 [1]
49.181.141.147 ( talk) 23:53, 20 April 2016 (UTC) A C Quinn
References
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)
Could someone clarify please. Kpmiyapuram ( talk) 08:15, 16 July 2009 (UTC)
Small amounts of milk - that is, if the milk is derived from animals, such as cow's milk - would mean that margarine is acceptable for vegetarians but not for vegans. ACEOREVIVED ( talk) 15:28, 12 February 2013 (UTC)
Almost any search of margarine on Google leads to results that range from affirming to speculating its ties to plastic. What is the relationship if any? —Preceding unsigned comment added by 71.200.251.101 ( talk) 19:59, 12 September 2009 (UTC)
It's because it's derived from vegetable oil, like how industrial plastic is made from crude oil. — Preceding unsigned comment added by 159.2.193.20 ( talk) 12:56, 30 December 2019 (UTC)
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)
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)
Please note that hydrogenation does NOT bind molecules together, as the article states. Instead, it "saturates" some or all of the double bonds, by adding a hydrogen molecule across them. This hardens the fats by decreasing the number of double bonds and increasing the melting point. —Preceding
unsigned comment added by
24.154.198.138 (
talk)
20:30, 3 December 2009 (UTC)
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)
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)
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)
Read this excer[t from the article:
Canadian standard B.09.016 states that margarine shall be:
Calorie reduced margarine is specified in standard B.09.017 as:
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)
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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)
I am not sure why this was removed, but a recent addition included some information about ye olde tyme oleomargarine, which had to be sold sans coloring. The color pack was an optional addition available to the consumer. This paragraph is therefore correct, so I have included here for potential improvement and re-insertion into the article: [I struck some extraneous trivia.]
I think you are all missing the point. The point is, IT HAPPENED, as anyone over 70 knows. What actually happened may be favorable or unfavorable to the margarine industry, but it cannot possibly be biased. Since I originally inserted the deleted material, I am putting it back. Tbonge ( talk) 02:58, 3 February 2015 (UTC)
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)
The starch in the potato is plastic too. — Preceding unsigned comment added by 159.2.193.20 ( talk) 13:01, 30 December 2019 (UTC)
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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)
An entry in List of colors: G–M contained a link to this page.
The entry is :
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)
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)
![]() | This edit request by an editor with a conflict of interest was declined. The reviewer would like to request the editor with a COI attempt to discuss with editors engaged in the subject-area first. |
Hi there!
On behalf of Upfield, I’ve been working on a suggestion for a well-sourced update for the margarine article. In general, I am making suggestions for the introduction, history and nutrition section of the article to include further information and update information in the light of recent developments and research.
You can see my proposed draft in my user space. I've also made this diff to compare my suggestions with the current version of the article (as of November 20, 2018).
My draft offers the following edits:
As I do have a financial conflict of interest, since I'm making this suggestion on behalf of Upfield as part of my work as a private consultant, I will not make any edits to the article myself. In addition, the suggestions of course follow NPOV and do not additionally mention Upfield or their products (some products where mentioned in the article before)!
I would be delighted, if uninvolved editors could review the suggestions and take live changes as appropriate. Let me know if you have any feedback or questions!
I am looking forward to your feedback.
Thank you very much in advance, Conandcon ( talk) 09:02, 20 November 2018 (UTC)
"I do not have any other accounts I use where I suggest edits in the context of COI."This request to disclose other accounts includes those accounts where you do not suggest edits in the context of COI. The requirements for announcing secondary accounts do not contain nuance: "An editor using multiple accounts for valid reasons should, on each account's user page, list all the other accounts with an explanation of their purpose", [a] per WP:ALTACCN. Would you be willing to list these alternate accounts? Please advise. Spintendo 20:21, 21 November 2018 (UTC)
Notes
Notes
Conandcon, instead of asking us to plough through a whole alternative version, would you please summarise here (in brief, please!) the changes you are proposing, and explain how they benefit the encyclopaedia and how they benefit Upfield (which last is not something that anyone here is likely to care one whit about). Thank you, Justlettersandnumbers ( talk) 13:56, 25 November 2018 (UTC)
{{
request edit|D|D}}
).{{
request edit}}
on the same issue.Regards, Spintendo 02:05, 11 December 2018 (UTC)
Notes
Spintendo, Justlettersandnumbers, thank you very much for your time and help so far. As you suggested, I now included a complete revision of the section manufacturing process in my user page draft as the original from today`s article was largely plagiarized. In addition, please find here a commented version of my suggestions with explanations on what and why I suggest as well as a more detailed explanation on why these changes are in the interest of Upfield. Please kindly advise, If I should do anything else that helps non-COI editors evaluate my suggestions. Looking forward to hearing from you again. Conandcon ( talk) 18:21, 21 December 2018 (UTC)
I have found that requiring COI editors to state the reasons for making changes helps to flesh out their general purpose. If that purpose is to innocently supply needed information, then that reason will be easy for them to supply. If there are promotional instincts behind their motives, that can also be revealed through an accounting of their reasons. Since conflicts of interest hide themselves from our own inner recognition of them, its important to use this type of exploration of reasons in order to uncover hidden agendas that the COI editor may not even realize themselves.If the rationale for a change is not obvious (particularly for proposed deletions), explain. [1]
Notes
References
Butter substitute not healthier 24.48.102.11 ( talk) 22:07, 1 April 2022 (UTC)
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I edited this article to try to sound neutral, but to no avail. I think we should scrap the article and just rewrite it. Draconius14 ( talk) 16:23, 21 January 2009 (UTC)
This article contains several references to the "butter lobby" and how they apparenty have curtailed sales of margarine by getting regulators to ban artificial coloring and demand special markings etc. In fact this is common throughout the food industry as a measure against customers being misled. Coloring an ersatz product to deceive consumers to mistake it for the original product is illegal in many countries (and the center of a debate between Norway and the EU).
Since margarine raw materials cost only a few percent of what is needed for butter but the cost to the consumer is about equal, the profit margins are naturally much higher. This means large resellers can negotiate large discounts, which again leads to higher profits for producers of ready-packaged foods (sandwiches etc) when they can substitute margarine for butter without the customer's notice. As the supposed health benefits are at best debatable, it is obvious that cutting costs and increasing profits are the main motives for the trend towards increased use of margarine. I have therefore marked this article as biased. Geira ( talk) 15:46, 11 May 2008 (UTC)
—Preceding unsigned comment added by 198.70.210.143 ( talk) 18:03, 28 January 2009 (UTC)
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)
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)
The point is that in the UK and EU margarine (like butter) must be at least 80% fat. Almost all such yellow spreads are between 35-75% fat and so cannot use the word "margarine" (those below 41% can call themselves "low-fat spread" and those below 62% "reduced-fat" even though they have higher fat content than most other foods). It is not banned and the QI forum came up with [1] as a rare example of its continued use (though note the German "Biologische" on the packaging).-- 164.36.38.240 ( talk) 12:03, 30 September 2009 (UTC)
I shouldn't pay too close attention to programmes such as QI. As a rule of thumb they are very poorly researched and make many untrue or misleading assertions. Mtaylor848 ( talk) 19:33, 7 December 2010 (UTC)
The QI program did not say margarine was illegal. They said that because no spreads sold in the UK have enough fat content to qualify as "margarine" (80-90%) no spreads can therefore be legally called "margarine" and so are "low-fat spreads". The thrust of the question in the program was how much margarine is sold in the UK and the answer was: none - because it would be illegal to name them as such. 77.101.229.144 ( talk) 20:51, 1 June 2012 (UTC)
Hi, In Australia it is illegal to call anything margarine that does not have a minimum high fat content, which is why except for cooking margarine they are all labeled spreads. Secondly, they are all and i mean all, canola based, this can be see in the labeling, clever labeling avoids using the word canola as it is GMO Rape seed, yes all margarine contains GMO, verifiable by checking the origin of Canola and invented plant and the labels that will say canola or where is says vegetable oil, will note having monounsaturated fats, which are only olive, avocado or canola they are the only 3 in the world, and of course no one could afford avocado oil, and certainly not olive oil in cheap spreads, so we know it is Margarine, now labels s[reads is entirely and always they greater percentage as Canola, so it should all be labeled that which it contains a majority - "GMO Obesity Spread" that slows your metabolism (all monounsaturated do this) the world cause of obesity as it is in everything not just margarine start checking labels, if you are even slightly overweight then a slow metabolism is the last thing you need, they can't even deny it, canola first used the slow metabolism in its marketing, saying it "help the body absorb more nutrients" and to this day the even the heart foundation use the term "controls your metabolism"
Published refs: http://www.ncbi.nlm.nih.gov/pubmed/7042878 [1]
49.181.141.147 ( talk) 23:53, 20 April 2016 (UTC) A C Quinn
References
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)
Could someone clarify please. Kpmiyapuram ( talk) 08:15, 16 July 2009 (UTC)
Small amounts of milk - that is, if the milk is derived from animals, such as cow's milk - would mean that margarine is acceptable for vegetarians but not for vegans. ACEOREVIVED ( talk) 15:28, 12 February 2013 (UTC)
Almost any search of margarine on Google leads to results that range from affirming to speculating its ties to plastic. What is the relationship if any? —Preceding unsigned comment added by 71.200.251.101 ( talk) 19:59, 12 September 2009 (UTC)
It's because it's derived from vegetable oil, like how industrial plastic is made from crude oil. — Preceding unsigned comment added by 159.2.193.20 ( talk) 12:56, 30 December 2019 (UTC)
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)
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)
Please note that hydrogenation does NOT bind molecules together, as the article states. Instead, it "saturates" some or all of the double bonds, by adding a hydrogen molecule across them. This hardens the fats by decreasing the number of double bonds and increasing the melting point. —Preceding
unsigned comment added by
24.154.198.138 (
talk)
20:30, 3 December 2009 (UTC)
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)
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)
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)
Read this excer[t from the article:
Canadian standard B.09.016 states that margarine shall be:
Calorie reduced margarine is specified in standard B.09.017 as:
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)
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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)
I am not sure why this was removed, but a recent addition included some information about ye olde tyme oleomargarine, which had to be sold sans coloring. The color pack was an optional addition available to the consumer. This paragraph is therefore correct, so I have included here for potential improvement and re-insertion into the article: [I struck some extraneous trivia.]
I think you are all missing the point. The point is, IT HAPPENED, as anyone over 70 knows. What actually happened may be favorable or unfavorable to the margarine industry, but it cannot possibly be biased. Since I originally inserted the deleted material, I am putting it back. Tbonge ( talk) 02:58, 3 February 2015 (UTC)
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)
The starch in the potato is plastic too. — Preceding unsigned comment added by 159.2.193.20 ( talk) 13:01, 30 December 2019 (UTC)
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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)
An entry in List of colors: G–M contained a link to this page.
The entry is :
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)
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)
![]() | This edit request by an editor with a conflict of interest was declined. The reviewer would like to request the editor with a COI attempt to discuss with editors engaged in the subject-area first. |
Hi there!
On behalf of Upfield, I’ve been working on a suggestion for a well-sourced update for the margarine article. In general, I am making suggestions for the introduction, history and nutrition section of the article to include further information and update information in the light of recent developments and research.
You can see my proposed draft in my user space. I've also made this diff to compare my suggestions with the current version of the article (as of November 20, 2018).
My draft offers the following edits:
As I do have a financial conflict of interest, since I'm making this suggestion on behalf of Upfield as part of my work as a private consultant, I will not make any edits to the article myself. In addition, the suggestions of course follow NPOV and do not additionally mention Upfield or their products (some products where mentioned in the article before)!
I would be delighted, if uninvolved editors could review the suggestions and take live changes as appropriate. Let me know if you have any feedback or questions!
I am looking forward to your feedback.
Thank you very much in advance, Conandcon ( talk) 09:02, 20 November 2018 (UTC)
"I do not have any other accounts I use where I suggest edits in the context of COI."This request to disclose other accounts includes those accounts where you do not suggest edits in the context of COI. The requirements for announcing secondary accounts do not contain nuance: "An editor using multiple accounts for valid reasons should, on each account's user page, list all the other accounts with an explanation of their purpose", [a] per WP:ALTACCN. Would you be willing to list these alternate accounts? Please advise. Spintendo 20:21, 21 November 2018 (UTC)
Notes
Notes
Conandcon, instead of asking us to plough through a whole alternative version, would you please summarise here (in brief, please!) the changes you are proposing, and explain how they benefit the encyclopaedia and how they benefit Upfield (which last is not something that anyone here is likely to care one whit about). Thank you, Justlettersandnumbers ( talk) 13:56, 25 November 2018 (UTC)
{{
request edit|D|D}}
).{{
request edit}}
on the same issue.Regards, Spintendo 02:05, 11 December 2018 (UTC)
Notes
Spintendo, Justlettersandnumbers, thank you very much for your time and help so far. As you suggested, I now included a complete revision of the section manufacturing process in my user page draft as the original from today`s article was largely plagiarized. In addition, please find here a commented version of my suggestions with explanations on what and why I suggest as well as a more detailed explanation on why these changes are in the interest of Upfield. Please kindly advise, If I should do anything else that helps non-COI editors evaluate my suggestions. Looking forward to hearing from you again. Conandcon ( talk) 18:21, 21 December 2018 (UTC)
I have found that requiring COI editors to state the reasons for making changes helps to flesh out their general purpose. If that purpose is to innocently supply needed information, then that reason will be easy for them to supply. If there are promotional instincts behind their motives, that can also be revealed through an accounting of their reasons. Since conflicts of interest hide themselves from our own inner recognition of them, its important to use this type of exploration of reasons in order to uncover hidden agendas that the COI editor may not even realize themselves.If the rationale for a change is not obvious (particularly for proposed deletions), explain. [1]
Notes
References
Butter substitute not healthier 24.48.102.11 ( talk) 22:07, 1 April 2022 (UTC)