In Europe before the war the proportion of the various
ingredients used to make butter substitutes was as follows:
AVERAGE COMPOSITION OF EUROPEAN MARGARIN
Per Cent.
Animal hard fats 25
Vegetable hard fats 35
Copra 29
Palm-kernel 6
Vegetable soft fats 26
Cottonseed 13
Peanut 6
Sesame 6
Soya-bean 1
Water, milk, salt 14
___
100
This is not the composition of any particular brand but the average of
them all. The use of a certain amount of the oil of the sesame seed is
required by the laws of Germany and Denmark because it can be easily
detected by a chemical color test and so serves to prevent the margarin
containing it from being sold as butter. "Open sesame!" is the password
to these markets. Remembering that margarin originally was made up
entirely of animal fats, soft and hard, we can see from the above
figures how rapidly they are being displaced by the vegetable fats.
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