), 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
). 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.