margarin

mar·ga·rine

also mar·ga·rin  (mär′jər-ĭn)

n.

A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.

---

[French, from Greek margaron, pearl, probably back-formation from margarītēs; see margarite.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

margarin

(ˈmɑːɡərɪn)

n

(Chemistry) the ester of margaric acid

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

Thesaurus

Noun	1.	margarin - a glyceryl ester of margaric acid glycerol trimargarate glyceryl ester - an ester of glycerol
	2.	margarin - a spread made chiefly from vegetable oils and used as a substitute for butter margarine, marge, oleo, oleomargarine vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants stick - a rectangular quarter pound block of butter or margarine paste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishes trans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils

Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.