Fat hydrogenation

At the same time, the invention was extended to a large-scale plant in Warrington, England, at Joseph Crosfield & Sons, Limited.

During Napoleon's reign in France in the early 19th century, a type of margarine was invented to feed troops using tallow and buttermilk.

Some minor changes to the chemical composition of hydrogenated fats yielded superior baking properties compared to lard.

As a result of these factors, margarine made from partially hydrogenated soybean oil began to replace butterfat.

Partially hydrogenated fat such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes in 1920.

At first, the argument was a financial one due to the lower costs of margarines and shortenings compared to lard and butter, particularly for restaurants and manufacturers.

Advocacy groups in the U.S. responded by demanding the replacement of saturated animal and tropical fats with vegetable alternatives.

The National Heart Savers Association took out full page ads in major newspapers, attacking the use of beef tallow in McDonald's French fries.

Margarine made from hydrogenated soybean oil and vegetable shortenings such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes by 1920.

The negative public image and strict regulations has not led to substantial interest in replacing partial hydrogenation.