Margarin

mar·ga·rine also mar·ga·rin  (märjr-n)

n.

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

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

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