Passage: Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek μαργαρίτης or μάργαρον (margaritēs / márgaron), meaning pearl-oyster or pearl, or μαργαρίς (margarís), meaning palm-tree, hence the relevance to palmitic acid). Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids that, in combination, form most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and the previously unknown palmitic acid.Emperor Napoleon III of France offered a prize to anyone who could make a satisfactory butter alternative, suitable for use by the armed forces and the lower classes. French chemist Hippolyte Mège-Mouriès invented a substance he called oleomargarine, which became shortened to the trade name margarine. Mège-Mouriès patented the concept in 1869 and expanded his initial manufacturing operation from France, but had little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever. In the same year a German pharmacist, Benedict Klein from Cologne, founded the first margarine factory "Benedict Klein Margarinewerke", producing the brands Overstolz and Botteram.

Question: Who created oleomargarine?
Hippolyte Mège-Mouriès