a cooking fat or substitute for butter, made of refined vegetable oils (and sometimes rendered animal fat) processed to the consistency of butter, often churned with pasteurized milk or whey
sometimes sp. mar′ga·rin
Origin of margarineFr, from the erroneous notion that margaric acid was contained in all fats and oils
A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.
Origin of margarineFrench, from Greek margaron, pearl, probably back-formation from margar&imacron;t&emacron;s; see margarite.
(usually uncountable, plural margarines)
- From French margarine (“margarin”), from Ancient Greek μαργαρίτης (margaritēs, “pearl”).