margarine

[mahr-jer-in, -juh-reen, mahrj-rin]
noun
a butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified, usually with water or milk.
Also called oleomargarine.


Origin:
1870–75; margar(ic) + -ine2

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World English Dictionary
margarine (ˌmɑːdʒəˈriːn, ˌmɑːɡə-)
 
n
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
 
[C19: from margaric]

Collins English Dictionary - Complete & Unabridged 10th Edition
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Etymonline
Word Origin & History

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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Example sentences
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.
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