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mar·ga·rinealso mar·ga·rin (mär′jər-ĭn)
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.]
(Chemistry) the ester of margaric acid
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|Noun||1.||margarin - a glyceryl ester of margaric acid|
glyceryl ester - an ester of glycerol
|2.||margarin - a spread made chiefly from vegetable oils and used as a substitute for butter|
stick - a rectangular quarter pound block of butter or margarine
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