The "compound lards" or "lard compounds," consisting usually of
cottonseed oil and oleo-stearin, although the latter may now be replaced
by hardened oil, met with the same popular prejudice and attempted
legislative interference, but succeeded more easily in coming into
common use under such names as "Cottosuet," "Kream Krisp," "Kuxit,"
"Korno," "Cottolene" and "Crisco."
Oleomargarin, now generally abbreviated to margarin, originated, like
many other inventions, in military necessity. The French Government in
1869 offered a prize for a butter substitute for the army that should be
cheaper and better than butter in that it did not spoil so easily. The
prize was won by a French chemist, Mege-Mouries, who found that by
chilling beef fat the solid stearin could be separated from an oil
(oleo) which was the substantially same as that in milk and hence in
butter. Neutral lard acts the same.
This discovery of how to separate the hard and soft fats was followed by
improved methods for purifying them and later by the process for
converting the soft into the hard fats by hydrogenation.
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