Margarine Meaning: Definition, Examples, and Translations
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margarine
[หmษห.dสษr.ษชn ]
Definition
food product
Margarine is a spread made from vegetable oils and water. It is commonly used as a substitute for butter due to its lower cost and availability. Margarine is often fortified with vitamins and can come in various forms such as tubs or sticks.
Synonyms
butter substitute, oleo, spread.
Which Synonym Should You Choose?
| Word | Description / Examples |
|---|---|
| margarine |
Use this word when talking about a common alternative to butter, typically made from vegetable oils. It is often used in cooking and baking as a cheaper or healthier replacement.
|
| spread |
This term is broader and can refer to any soft, spreadable food product, whether it's margarine, cream cheese, or other types of spreads. Use it when the specific type of spread is not important.
|
| oleo |
This word is a more old-fashioned term for margarine and is less commonly used today. It may be encountered in historical contexts or older recipes.
|
| butter substitute |
This term is more general and can be used in any situation where you are referring to any type of product that can replace butter, not just margarine.
|
Examples of usage
- Margarine is a popular choice for those looking for a dairy-free alternative to butter.
- She spread margarine on her toast instead of butter.
- The recipe called for margarine instead of butter.
Translations
To see the translation, please select a language from the options available.
Interesting Facts
Historical Origins
- Margarine was invented in France in 1869 as a substitute for butter, particularly to feed soldiers.
- The name comes from the Greek word 'margaritฤs' which means pearl, inspired by its pearly color.
- In the late 19th century, it gained popularity due to its lower cost compared to butter.
Nutrition
- Margarine is often fortified with vitamins A and D to enhance its nutritional value.
- Some types are made with trans fats which can be harmful to heart health, leading to shifts in production methods.
- Plant-based versions of margarine are popular for those seeking dairy alternatives.
Culinary Uses
- Margarine can be used in baking, frying, or as a spread, making it versatile in the kitchen.
- It has a higher smoke point than butter, making it suitable for high-heat cooking.
- Different types of margarine exist, including those designed for baking, spreads, or for use in pastries.
Cultural Impact
- In war times, margarine became a staple due to butter shortages, impacting food policies globally.
- Media campaigns have often promoted margarine as a healthier alternative to butter, affecting consumer choices.
- In some countries, colorings are added to margarine to make it resemble butter more closely.
Science
- The emulsification process, crucial in margarine's production, involves mixing fat with water, resulting in its creamy texture.
- Research has shown that certain margarines can help lower cholesterol levels when used as a replacement for butter.
- The production of margarine has evolved significantly, with advancements in technology improving its texture and taste.
Origin of 'margarine'
The history of margarine dates back to the 19th century when it was created as a cheaper alternative to butter. Initially, margarine was made from animal fat but later transitioned to vegetable oils due to health concerns. Margarine has evolved over the years to become a staple in many households around the world.