Sofia Martinez
Margarine has been the subject of many rumours since its invention in the mid-1800s. One of the most pervasive is the claim that margarine is only one molecule away from plastic. This rumour originated from a chain email and was spread widely on social media platforms such as Facebook, Twitter and Reddit. While it is true that margarine shares a similar chemical structure to plastic, this is also true of butter, fatty acids present in the human body, and many other substances. In reality, butter and margarine are much closer in chemical structure to each other than either is to plastic. Furthermore, the claim that margarine shares 27 ingredients with paint is also false. While one molecule can make a huge difference in the properties of a substance, the assertion that margarine is almost plastic is misleading and not backed up by scientific evidence.
| Characteristics | Values |
|---|---|
| Margarine is one molecule away from plastic | FALSE |
| Margarine shares 27 ingredients with paint | FALSE |
| Margarine is bad for health | PARTLY FALSE; trans fats in margarine present health concerns, but not all margarines are created equal and some have fewer trans fats |
| Margarine has no nutritional value | FALSE |
| Margarine is worse for the cardiovascular system than butter | FALSE |
| Margarine raises cholesterol | PARTLY TRUE; trans fats in margarine increase blood cholesterol levels and the risk of heart disease, but not all margarines contain trans fats |
| Margarine was originally a feed for livestock | FALSE |
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What You'll Learn
Margarine and plastic have similar chemical structures
The claim that margarine is "one molecule away from plastic" is false. While it is true that margarine shares a similar chemical structure to plastic, many substances share similar chemical compositions, and even the slightest variation can completely alter the end product. For example, humans are only a couple of DNA links away from chimpanzees, but this doesn't make us the same.
Chemically, butter and margarine are very similar and are both composed primarily of fatty acid triglycerides with a little bit of water, phospholipids, some flavouring compounds, and perhaps carotenoids for colour and trace vitamins. Butter contains a little protein leftover from incomplete separation from cream, and the fatty acid composition might differ, but overall, the two substances are very similar.
Plastics, on the other hand, are polymers—completely unrelated to anything in margarine. They are made of long chains of carbon and hydrogen, while butter and margarine also contain oxygen molecules. In reality, butter and margarine are much closer in chemical structure than plastic is to either of them.
The claim that margarine is almost plastic appears to have originated in one of those chain letter emails passed around and then went viral on social media. Many people still spread this claim, but it is not backed up by science.
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Margarine contains several different molecules
Margarine is a butter-like spread that is derived from a variety of plant and vegetable oils. It was invented in the mid-1800s in response to a dairy shortage in France. Since then, it has evolved into a spread of great diversity in its nutrition and manufacturing process.
Margarine is made from a combination of hydrogenated animal fats and vegetable oils. During the hydrogenation process, the oil is heated to about 150 degrees Celsius and passed through a nickel catalyst. This process converts some of the carbon double bonds to hydrogen single bonds, resulting in a product with a consistency similar to margarine.
Despite the similarities between margarine and butter, there has been a long-standing rumor that margarine is "one molecule away from plastic." This rumor originated from chain emails and social media posts and has been widely spread, especially on Facebook and Twitter. However, this rumor is misleading and not based on a correct understanding of chemistry.
Firstly, margarine contains several different molecules, and plastics are polymers, which are completely unrelated to anything in margarine. The chemical structure of margarine is similar to that of butter and any fatty acid present in the human body. While it is true that many substances share similar chemical properties, slight variations in molecular structure can lead to significant differences in their properties and functionality. For example, the difference between ethanol and methanol—one is safe to consume, while the other can be fatal.
In conclusion, while margarine and plastic may have similar molecular structures, they are not the same, and the claim that margarine is "one molecule away from plastic" is an oversimplification that does not consider the complex nature of molecular compounds and bonds.
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Plastics are polymers
Margarine and plastic do share similar chemical structures, but this is also true of butter or any fatty acid present in the human body. The fact that two substances share a similar chemical backbone does not mean that they are the same. For example, humans are only a couple of DNA links away from chimpanzees, but we are very different.
The process by which monomers link together into a polymer chain is called polymerization. There are two types of polymerization: addition polymerization and condensation polymerization. In addition polymerization, monomers join by adding on to the end of the last "mer" in the chain, like making a chain of paper clips. In condensation polymerization, a small molecule is eliminated as the monomers join together.
Plastics are a specific type of synthetic or semi-synthetic polymer derived from organic raw materials, most commonly crude oil, but also coal, natural gas, and cellulose. The process of making plastic involves refining oil and natural gas to form gases like ethane and propane, which are then heated to form monomers. These monomers are then mixed with a catalyst to form a polymer. The polymer is then extruded, cooled, and cut into pellets, which are shipped to plastics fabrication companies.
There are two types of plastics: thermoplastics and thermosets. Thermoplastics can be heated and made soft, and then hardened when cooled. Thermosets, on the other hand, cannot be melted and reformed once they have set.
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Margarine is made from vegetable oils
Margarine is a spread used for flavouring, baking, and cooking. It is a substitute for butter. The basic method of making margarine involves emulsifying a blend of oils and fats from vegetable and animal sources. However, most margarine consumed today is made from vegetable oils. Vegetable oils and fats are used in margarine due to shortages in the supply of animal fat and butter.
The principal raw material in the original formulation of margarine was beef fat. In 1871, Henry W. Bradley of Binghamton, New York, patented a process of creating margarine that combined vegetable oils with animal fats. In the late 19th century, some 37 companies were manufacturing margarine in the US. By 1945, however, "original" margarine had almost completely disappeared from the market.
Today, most margarines are made from plant-based ingredients, though a few may contain ingredients derived from dairy or other animal products. Vegetable oils used in margarine include soybean oil, palm oil, cottonseed oil, and canola oil. These oils have become more popular due to the growing interest in healthy, vegan diets. Margarine made with interesterification, a process that can harden vegetable oils without producing any trans fats, is generally considered healthier.
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The difference of one molecule is very important
The claim that margarine is only one molecule away from plastic has been widely spread on social media and through chain emails. While it is true that margarine and plastic share a similar chemical backbone structure, this is also true of butter, or any fatty acid present in the human body.
The claim that margarine is almost plastic is misleading and not based on a proper understanding of chemistry. While it is true that margarine contains several different molecules, plastics are polymers and are unrelated to anything in margarine. The properties of molecules have little to do with their chemical composition.
Furthermore, the claim that margarine is bad for one's health because it is almost plastic is also misleading. While it is true that some margarines contain trans fats, which can increase cholesterol and the risk of heart disease, many brands have eliminated trans fats from their products. In general, the more solid the margarine, the more trans fat it contains. So stick margarines usually have more trans fat than tub margarines.
In conclusion, while it is true that margarine and plastic share some similar molecules, the difference of one molecule is significant and leads to two completely different products. Margarine is a food product made from vegetable oils, while plastic is a synthetic polymer made of long chains of carbon and hydrogen. The claim that margarine is one molecule away from plastic is a misunderstanding of chemistry and does not reflect the true nature of these substances.
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Frequently asked questions
No, this is a myth. Margarine and plastic have similar molecules, but the difference of one molecule is very important. Margarine contains several different molecules, while plastics are polymers. Chemically, butter and margarine are very similar, and both are made up of carbon, hydrogen, and oxygen molecules.
The rumour started as a viral chain email and Facebook post.
Yes, water (H2O) and hydrogen peroxide (H2O2) only differ by one atom. Another example is ethanol and methanol—one is safe to consume, while the other is fatal.
Margarine without trans fats is the healthier choice. However, in general, the more solid the margarine, the more trans fat it contains. Trans fat increases blood cholesterol levels and the risk of heart disease.
Butter is a dairy product made from animal fat, which has dietary cholesterol and saturated fat. However, butter lovers can try whipped butter, which has fewer calories and is spreadable.
