Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.

from the GNU version of the Collaborative International Dictionary of English

  • n. 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.
  • n. Margarin.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a spread made chiefly from vegetable oils and used as a substitute for butter

Etymologies

French, from Greek margaron, pearl, probably back-formation from margarītēs; see margarite.
(American Heritage® Dictionary of the English Language, Fourth Edition)

Examples

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