oleomargarin

Century Dictionary and Cyclopedia

1. n. A granular solid fat of a slightly yellowish color, obtained from the leaf-fat or caul-fat of cattle: so named by the inventor of the process of its preparation. The fat is first carefully cleaned from adhering impurities, as bits of flesh, etc., and then thoroughly washed in cold water. It is next rendered at a temperature of 130° to 175° F., and the mixture of oily-products thus obtained is slowly and partially cooled, till a part of the stearin and palmatin has crystallized out. Under great hydraulic pressure the parts which still remain fluid are pressed out; after a time these solidify, and are ready for market. This substance has been largely used as an adulterant of butter. When oleomargarin is churned in a liquid state with a certain proportion of fresh milk, a butter is produced which mixes with it, while the buttermilk imparts a flavor of fresh butter to the mass, making so perfect an imitation that it can scarcely be distinguished by taste from fresh butter. A refined fat strongly resembling that obtained from beef-fat is got from lard by similar treatment. Also, in commerce, called simply oleo.