margarin


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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.]

margarin

(ˈmɑːɡərɪn)
n
(Chemistry) the ester of margaric acid
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.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 buttermargarin - a spread made chiefly from vegetable oils and used as a substitute for butter
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
References in periodicals archive ?
Tywallt y cyflath i dun wedi ei iro'n dda gyda margarin, a'i farcio'n ddarnau sgwar cyn iddo orffen oeri.
Ychydig iawn o gyhoeddus-Y rwydd a roddwyd i geisio argyhoeddi'r cyhoedd am y darganfyddiad diweddaraf a gyhoeddwyd yn y "Medical Journal" am iechyd y cyhoedd, sef bod menyn yn fwy diogel na margarin er mwyn atal afiechyd y galon.
Gestosani, Julie Kielb, Gissel Margarin, Kristina Melendez, Elie Moise.