1) Bread spread 2) Butter substitute 3) English girl name 4) French invention 5) French word used in English 6) Margarin 7) Marge 8) Oleo 9) Oleomargarine 10) Paste 11) Pat of a sort 12) Spread 13) Stick in the fridge
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https://www.crosswordclues.com/clue/margarine
1) Fat 2) Hydrogenatedfat 3) Lard 4) Marge 5) Oleo 6) Oleomargarine
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https://www.crosswordclues.com/clue/margarine
Margarine (audio=En-us-margarine.ogg, n, n, or n) is an imitation butter spread used for spreading, baking, and cooking. It was originally created from beef tallow and skimmed milk in 1869 in France by Hippolyte Mège-Mouriès, as a result of a challenge proposed by Emperor Louis Napoleon III, as a substitute for butter which would later be rename...
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http://en.wikipedia.org/wiki/Margarine
• (n.) Margarin. • (n.) Artificial butter; oleomargarine.
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http://thinkexist.com/dictionary/meaning/margarine/
Margarine is made from a combination of vegetable oils. In order to more closely resemble butter, it has added milk solids, butter flavors, and the same moisture level as butter. Because margarine closely duplicates butter, it can be substituted equally in recipes, though there will be differences in flavor and sometimes texture depending on wha......
Found on
http://whatscookingamerica.net/Glossary/M.htm
food product made principally from one or more vegetable or animal fats or oils in which is dispersed an aqueous portion containing milk products, ... [5 related articles]
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http://www.britannica.com/eb/a-z/m/34
<chemical> A butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified usually with water or milk. It is used as a butter substitute. ... Chemical name: Margarine ... (12 Dec 1998) ...
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http://www.encyclo.co.uk/local/20973
A solid fat invented in 1869 by the French chemist Henri Mege- Mouries. Margarine was first invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins. Beef fat is still used today,
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http://www.encyclo.co.uk/local/22282
Mar'ga·rine noun [ French] 1. Artificial butter; oleomargarine. « The word margarine shall mean all substances, whether compounds or otherwise, prepared in imitation of butter, and whether mixed with butter or not.» Margarine Act, 1887 (50 & 51 Vict. c. 29). 2.
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http://www.encyclo.co.uk/webster/M/23
Partially saturated fatty acid
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http://www.translationdirectory.com/glossaries/glossary071.htm
[
n] - a spread made chiefly from vegetable oils and used as a substitute for butter
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http://www.webdictionary.co.uk/definition.php?query=margarine
margarin noun a spread made chiefly from vegetable oils and used as a substitute for butter
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https://www.encyclo.co.uk/local/20974
Butter substitute made from animal fats and/or vegetable oils. The French chemist Hippolyte Mège-Mouries invented margarine in 1889. Today, margarines are usually made with vegetable oils, such as soya, corn, or sunflower oil, giving a product low in saturated fats (see polyunsaturate) a...
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https://www.encyclo.co.uk/local/21221
Developed as a butter substitute in the late 1800s, margarine is 80 percent vegetable oil hydrogenated to hold a solid form. Remaining 20 percent is liquids. May be salted or unsalted. True margarine can substitute for butter 1:1, but spreads (whipped, in tubs or sticks) cannot as they contain more, and variable amounts of liquid, more information ...
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https://www.homebaking.org/glossary/
No exact match found.
