Napoleon III announced the competition to which goal was finding the substitute instead butter, which could serve both the French marine and the poor inhabitants. Frenchman from Provens, Hippolyte Mcge – Mouriez put immediately in work leaden by the idea that this what the cow could produce with the natural way that the man had to learn producing artificially. In 1869 he came with the mixture of suet, separated milk, fat stomachs, cow like dug and bicarbonate. Because the drops of this substitute looked like pearls in particular stages of production he named his product according to Greek word margarites – pearls. This way the new artificial fat became Margarine. Mcge – Mouriez was persuaded that he could earn some money on his discovery and he found a factory for its production. But soon after it the Prussia - French war started and he had to close his factory. In 1871 brothers Jan and Henri Jurgens, the merchants with butter from the Netherlands Osso, bought the production procedures. Soon they and the competitive firm Van der Burgh produced margarine in large. It was sold well in the Netherlands and so in England. In America Mcge – Mouriez obtained the patent in 1893. But the American made any difference it that it had else appearance than butter and its production and sale was prohibited in many states. The lack of animal’s fat was caused this that both firms started experimenting with the vegetative oil. The result came in 1910, when it managed to discovery the method of toughening of fat with the help of hydrogen. Later after the margarine was vitaminized with the vitamin A and B [optionally E] and started to look like butter the Americans took it at mercy too. His popularity started in 50ies of 20^th century in America.