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[mahr-jer-in, -juh-reen, mahrj-rin] /ˈmɑr dʒər ɪn, -dʒəˌrin, ˈmɑrdʒ rɪn/
a butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified, usually with water or milk.
Also called oleomargarine.
1870-75; margar(ic) + -ine2 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples for margarine
  • We were sold margarine because it was supposed to be better than butter.
  • For everyday meals, they were made with margarine and low-fat milk.
  • Trans fat, which margarine companies had relied on for decades, seemed a safe alternative.
  • Reduce your intake of linoleic acid found in margarine, butter, and dairy products.
  • margarine, spreads and baking shortenings are formulated by adding hydrogen to the oil portion.
  • Add some sugar, salt, and tiny pieces of margarine to the apple layer.
  • Combine rice, water, and butter or margarine in large microwave safe dish.
  • If you use margarine, choose a soft margarine spread instead of stick margarine.
British Dictionary definitions for margarine


/ˌmɑːdʒəˈriːn; ˌmɑːɡə-/
a substitute for butter, prepared from vegetable and animal fats by emulsifying them with water and adding small amounts of milk, salt, vitamins, colouring matter, etc
Word Origin
C19: from margaric
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for margarine
1836 (margarin), a chemical term, "fatty substance obtained from animal and vegetable oil," from Fr. margarine, coined by Chevreul (1813) from (acide) margarique "margaric (acid)," lit. "pearly," from Gk. margarites (see Margaret). So called for the luster of the crystals. Now discarded as a chemical term, but preserved in margarine "butter substitute" (1873), invented 1869 by Fr. scientist Hippolyte Mège-Mouries and made in part from edible fats and oils.
Online Etymology Dictionary, © 2010 Douglas Harper
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