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margarine

(mär′jə rin)

noun

a spread or cooking fat made of refined vegetable oils (and sometimes rendered animal fat) processed to the consistency of butter, often churned with pasteurized milk, or whey, and generally fortified with vitamins A and D

also margarin

Origin: Fr, from the erroneous notion that margaric acid was contained in all fats and oils

See margarine in American Heritage Dictionary 4

also mar·ga·rin

noun

A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.

Origin:

Origin: French

Origin: , from Greek margaron, pearl

Origin: , probably back-formation from margarītēs; see margarite

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