margarine
Sign in to saveMargarine (, also , ) 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 Although originally made from animal fats, most margarine consumed today is made from vegetable oil.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, or sometimes oleo (particularly in the Deep South region of the United States).
AI overview
Margarine is a spread made primarily from vegetable oil that people use for cooking, baking, and flavoring food, most commonly as a substitute for butter. The product was originally made from animal fats, and its name comes from Latin and Greek words referring to olive oil and a pearl's lustrous appearance.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Margarine
- Food.image
- Margarine.jpg
- Food.image_size
- 250px
- Food.caption
- Margarine in a tub
- Food.alternate_name
- Marge, oleo, oleomargarine, buttery spread
- Food.country
- France
- Food.creator
- Hippolyte Mège-Mouriès
- Food.type
- Spread
- Food.main_ingredient
- Vegetable oils
via Wikipedia infobox
Article
27 sectionsContents
- History
- Invention and early distribution
- Color debate
- Coal butter
- Post-WWII
- Spread products
- Manufacturing process
- Hydrogenation
- Nutrition
- Amount of fat
- Saturated fat
- Unsaturated fat
- Trans fat
- Plant sterol esters and stanol esters
- Market acceptance
- National standards
- Australia
- Canada
- European Union
- United Kingdom
- United States
- Legal issues
- Canada
- New Zealand
- United States
- See also
- References
Margarine (, also , ) 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 Although originally made from animal fats, most margarine consumed today is made from vegetable oil.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, or sometimes oleo (particularly in the Deep South region of the United States).
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 centrifugation, modern margarine is made through a more intensive processing of refined vegetable oil and water.