/mahr"jeuhr in, -jeuh reen', mahrj"rin/, n.
a butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified, usually with water or milk. Also called oleomargarine.
[1870-75; MARGAR(IC) + -INE2]

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Food made from one or more vegetable or animal fats or oils mixed with milk and other ingredients.

It is used in cooking and as a spread as a substitute for butter. Margarine was developed by the French chemist Hippolyte Mège-Mouriès in the late 1860s. The fats used have varied widely; polyunsaturated oils such as corn, canola, and sunflower oil, considered more healthful than saturated fats, are common today.

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▪ food product
      food product made principally from one or more vegetable or animal fats or oils in which is dispersed an aqueous portion containing milk products, either solid or fluid, salt, and such other ingredients as flavouring agents, yellow food pigments, emulsifiers, preservatives, vitamins A and D, and butter. It is used in cooking and as a spread. Nutritionally, margarine is primarily a source of calories.

      The French chemist H. Mège-Mouriès developed margarine in the late 1860s and was given recognition in Europe and a patent in the United States in 1873. His manufacturing method was simplified in the United States into a process in which the melted fat (fat and oil processing) blend was churned with milk and salt, chilled to solidify the mixture, kneaded to a plastic consistency, and packaged, all by means of the standard butter-working equipment of the time. The edible fats used have varied widely, the trend having been from the animal fats predominant in early use to the vegetable fats, principally cottonseed, soybean, coconut, peanut, and corn oils, and, more recently, palm oil. During the late 1950s an increased interest in the relation of polyunsaturated fats and oils to health hastened the shift to corn, safflower, and sunflower oils as the fat ingredients of margarine. Whale oil has been widely used in Europe but was never common in the United States.

      Margarine was long subjected to severe restrictive legislation, particularly in the United States, because of the opposition of the dairy industry. But during the 1930s, margarine manufacturers learned to make margarine from domestic oils rather than the imported oils formerly used, thereby enlisting the support of U.S. cottonseed and soybean farmers. Repeal of federal and most state restrictions gradually followed, leading to the acceptance of margarine in the United States to an extent comparable with that in most European countries.

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Universalium. 2010.

Look at other dictionaries:

  • Margarine — in a tub Margarine (  /ˈ …   Wikipedia

  • margarine — [ margarin ] n. f. • 1813; d apr. (acide) margarique, du gr. margaron « perle », à cause de la couleur de cet acide 1 ♦ Vieilli Graisse alimentaire, mélange de corps gras d origine végétale et animale (palmitine, stéarine, suif). 2 ♦ Mod.… …   Encyclopédie Universelle

  • Margarine — Sf std. (19. Jh.) Entlehnung. Entlehnt aus frz. margarine, einer Neubildung zu frz. margarique (acide), der Bezeichnung einer in der Margarine enthaltenen Säure. Das französische Bestimmungswort (1869 in der Patentanmeldung) ist übernommen aus gr …   Etymologisches Wörterbuch der deutschen sprache

  • margarine — butter substitute, 1873, from Fr. margarine (see MARGARINE (Cf. margarine)). Invented 1869 by French scientist Hippolyte Mège Mouries and made in part from edible fats and oils. The enterprising merchant of Paris, who sells Margarine as a… …   Etymology dictionary

  • Margarine — Mar ga*rine (m[aum]r j[u^]*r[i^]n; m[aum]r j[u^]*r[=e]n ), n. [F.; see {margarin}.] 1. A processed food product used as an inexpensive substitute for butter, made primarily from refined vegetable oils, sometimes including animal fats, and churned …   The Collaborative International Dictionary of English

  • Margarine [2] — Margarine. – Ergänzend ist dem unter Kunstbutter (Bd. 5, S. 749) Mitgeteilten anzuschließen, daß Deutschland heute sowohl als Produzent als auch als Konsument an der Spitze. aller Länder steht. Die Margarineindustrie hat einen großen Umfang… …   Lexikon der gesamten Technik

  • Margarine — »der Butter ähnliches Speisefett (aus tierischen und pflanzlichen oder rein pflanzlichen Fetten)«: Das Substantiv wurde im 19. Jh. aus gleichbed. frz. margarine entlehnt. Dies ist eine gelehrte Bildung des französischen Chemikers Eugène Chevreul… …   Das Herkunftswörterbuch

  • Margarine [1] — Margarine, s. Kunstbutter …   Lexikon der gesamten Technik

  • Margarine — Margarīne, durch Gesetz vom 12. Juli 1887 in Deutschland vorgeschriebener Name für Kunstbutter. Der Chemiker Mège Mouriès erfand 1869 ein Verfahren, nach welchem Rindstalg gewaschen, in Maschinen zerkleinert und in einem mit einem Rührwerk… …   Kleines Konversations-Lexikon

  • margarine — After a battle royal fought throughout the 20c between those who pronounce it with a ‘soft’ j sound (as in the shortened form marge) and those who favour a ‘hard’ g sound (as in Margaret), the first of these is now completely dominant, despite… …   Modern English usage

  • Margarine — [Network (Rating 5600 9600)] …   Deutsch Wörterbuch

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