By the end of 19, some margarine began to be mixed with some liquid oils such as cottonseed oil or peanut oil to reduce the melting point of the product. At the beginning of the 20th century, margarine with vegetable oil content of 100% was successfully prepared from coconut oil and palm kernel oil. In 1930s, the United States applied hydrogenation technology to the processing of margarine.
In 1950s, Japan's margarine industry also achieved rapid development, and the trend of diversification and specialization of its product varieties was very obvious. Margarine started late in China, and 1984 introduced Danish equipment for the first time. The output in that year was only a few hundred tons, and most of it was used in the food industry. In recent years, with the entry of foreign-funded enterprises, China's margarine production has achieved rapid growth, but compared with European and American countries, the output is still low.
In recent years, with people's concern about healthy life, "the harmfulness of trans fatty acids" gained international academic knowledge after 1990s. If hydrogenated oil is used as the ingredient of food special oil products such as margarine, it may contain a certain amount of trans fatty acids, and the content varies greatly with different products. The high melting point components of natural vegetable oil obtained by fractionation contain almost no trans fatty acids.
From June 2065438 to June 2008, the innovative team of oil processing and quality control led by Wang Qiang, a researcher at the Institute of Agricultural Products Processing of Chinese Academy of Agricultural Sciences, cooperated with the University of Hull in the UK to develop a new type of margarine without trans fat. Its external morphology, rheological characteristics and other functional characteristics are similar to margarine, and it does not contain trans fat, so it is a potential substitute for margarine.