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margarine

File:Margarine.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ4287· pop 75· linked from 555 articles

margarine

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Also known as oleo, marge, oleomargarine

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 Although originally made from animal fats, most margarine consumed today is made from vegetable oil.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).

OverviewAI-generated

Margarine is a food product categorized under the general term “margarines.” It has been the subject of 2,134 publications indexed in PubMed. In the Openfoodfacts database, 84 products are listed in this category.

Nutritional data for margarine indicates an energy value of 575 kcal. The product contains 64.3 units of fat, including 21.4 units of saturated fat. Carbohydrate content is 0.5 units, with 0.3 units of sugars and 0.1 units of fiber. Protein levels are 0.3 units, and salt content is 0.63 units. The product carries a nutriscore of d and a nova classification of 4. Margarine is referenced by 555 other encyclopedia articles.

Synthesized by Vinony from 16 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still 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

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 84 products

dNutri-Score
4NOVA · Ultra-processed food
Energy
575 kcal
Fat
64.3 g
— of which saturates
21.4 g
Carbohydrates
0.5 g
— of which sugars
0.3 g
Fibre
0.1 g
Protein
0.3 g
Salt
0.63 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

2,134 papers

via PubMed

Wikidata facts

Subclass of
vegetable fat
Country of origin
France
Material used
vegetable oil
Image
Margaryn 022.jpg
Has use
food ingredient
Show 5 more facts
Commons category
Margarine
topic's main category
Category:Margarine
discoverer or inventor
Hippolyte Mège-Mouriès
on focus list of Wikimedia project
Wikipedia:Vital articles/Level/4
simulates
butter
Sources (2)

via Wikidata · CC0

~28 min read

Encyclopedic overview

27 sections
Contents
  • 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.

Excerpted from Wikipedia’s “margarine” article, available under the CC BY-SA 4.0 licence.

Gallery (18)

Available in 73 languages

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via Wikidata sitelinks · CC0