A processed food product used as an inexpensive substitute for butter, made primarily from refined vegetable oils, sometimes including animal fats, and churned with skim milk to form a semisolid emulsion; also called oleomargarine; artificial butter.
Solid cooking fat invented as a butter substitute. Made from vegetable oils,flavorings, and emusifiers, it must contain 80% oil, products with less oil are often called "spreads".
Margarine was invented in the 1860s by a French chemist as a cheap replacement for butter. Nowadays it is bought as a product in its own right, frequently in the belief that it is a healthier option than butter. There are many types available using different fats and with differing flavours and uses. Some are purely vegetable-based, containing no animal products at all, and are labelled dairy-free or vegan. Others contain a mixture of animal and vegetable fats. Some are designed for spreading, and others are hard and designed for baking. All margarine contains as much fat as butter, but some are lower in cholesterol and saturated fats.
A butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.
Can replace butter, giving a similar result. Extra flour may need to be added in some baked recipes to give the required consistency.
a spread made chiefly from vegetable oils and used as a substitute for butter
A plastic or liquid emulsion containing a minimum of 80% fat. The liquid portion consists of water and/or milk products. Vitamin A must also be added. Additional ingredients may include salt, color, additives, emulsifiers and preservatives.
A butter substitute made originally from other animal fats, but today made exclusively from vegetable oils. It may be substituted for butter in most recipes including baking, except for pastry recipes. Margarine produces a softer dough than butter, and of course does not yield the characteristic buttery flavor. Like homogenization and pasteurization, margarine is a French invention.
For the best results with recipes that call for margarine, you should use a pure margarine product. Do not use a margarine spread, whipped, or a reduced-fat form of margarine. The margarine may be salted or unsalted. (see salt)
a food product that is used in the place of butter but is less fattening.
A dairy product similar to butter but made from milks, milk products, oils, and other ingredients, which usually has less cholesterol than butter.
A vegetable oil butter substitute. Cream or milk is often added to make it taste more like butter. Regular margarine contains at least 80% fat. Diet margarines contain about 40% fat. Whipped margarine has up to 50% air beaten into it.
A solid fat invented in 1869 by the French chemist Henri Mege-Mouries. Margarine was first invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins. Beef fat is still used today, but with a higher consciousness toward a healthier diet, it is very rare.
a butter substitute made from animal or vegetable fat and butter flavored.
is a vegetable fat processed to resemble the taste, texture, and appearance of butter. Although lacking the full, rich flavor of butter, margarine is used as a substitute by those who wish to limit animal fats in their diet.
Margarine (pronunciation: ), as a generic term, can indicate any of a wide range of butter-substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods.