Hippolyte Mège-Mouriès

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Hippolyte Mège-Mouriès (24 October 1817 – 31 May 1880) was a French chemist and inventor, best known for his invention of margarine. His work significantly contributed to the fields of chemistry and food science.

Early Life and Education[edit | edit source]

Hippolyte Mège-Mouriès was born in Draguignan, France. He showed an early interest in science and pursued studies in chemistry and pharmacy.

Career[edit | edit source]

Mège-Mouriès began his career as a pharmacist before transitioning to industrial chemistry. He worked on various projects, including the development of new methods for refining sugar and improving the preservation of food.

Invention of Margarine[edit | edit source]

In 1869, in response to a challenge by Napoleon III to create a butter substitute for the French Navy and lower-income families, Mège-Mouriès invented margarine. He patented his process, which involved emulsifying beef tallow with skimmed milk and water. This invention earned him a prize from the French government and led to widespread adoption of margarine as a butter alternative.

Later Life and Death[edit | edit source]

Mège-Mouriès continued to work on various chemical processes and inventions until his death in 1880 in Paris, France. His contributions to food science and chemistry have had a lasting impact.

Legacy[edit | edit source]

Hippolyte Mège-Mouriès is remembered primarily for his invention of margarine, which remains a staple in households around the world. His work laid the foundation for future innovations in food technology and industrial chemistry.