margarineˈmɑr dʒər ɪn, -dʒəˌrin, ˈmɑrdʒ rɪn
margarine (n)
- plural
- margarines
English Definitions:
margarine, margarin, oleo, oleomargarine, marge (noun)
a spread made chiefly from vegetable oils and used as a substitute for butter
margarine (Noun)
A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
Margarine
Margarine is a foodstuff used for spreading, baking, and cooking. It was originally created as a substitute for butter in the 1800s. Margarine is made mainly of hydrogenated or refined plant oils and water. While butter is made from fat from milk, margarine is made from plant oils and may also contain milk. In some locales it is colloquially referred to as "oleo", short for oleomargarine. Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form. Margarine has a minimum fat content of 80%, the same as butter, but unlike butter reduced-fat varieties of margarine can also be labelled as margarine. Margarine can be used both for spreading or for baking and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities.
Margarine
Margarine (, also UK: , US: (listen)) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine.Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water. Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Britain, Australia and New Zealand, it can be referred to colloquially as marge.Margarine can be used as an ingredient in other food products, such as pastries, doughnuts, cakes, and cookies.
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"margarine." Kamus.net. STANDS4 LLC, 2024. Web. 19 Apr. 2024. <https://www.kamus.net/english/margarine>.
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