Oleomargarin: meaning, definitions and examples
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oleomargarin
[ ˌoʊliˌoʊˈmɑːrɡərɪn ]
food product
Oleomargarin, commonly known as margarine, is a butter substitute made from vegetable oils or animal fats. It was initially developed as a cost-effective alternative to butter for cooking and baking. The process to create oleomargarin involves emulsifying fats with water, creating a spreadable consistency. Often fortified with vitamins to mimic the nutritional profile of butter, oleomargarin has become a widely used ingredient in households and food services. Its versatility allows it to be used in both sweet and savory dishes.
Synonyms
butter substitute, margarine, spread
Examples of usage
- I prefer oleomargarin over butter for my toast.
- Many recipes can be adapted to use oleomargarin instead of butter.
- Oleomargarin is often used in baking to lower costs.
- Some people are allergic to the ingredients in oleomargarin.
Translations
Translations of the word "oleomargarin" in other languages:
🇵🇹 margarina
🇮🇳 ओलियोमार्जरीन
🇩🇪 Margarine
🇮🇩 margarin
🇺🇦 олійна маргарина
🇵🇱 margaryna
🇯🇵 オレオマーガリン
🇫🇷 margarine
🇪🇸 margarina
🇹🇷 margarin
🇰🇷 올레오마가린
🇸🇦 زبدة نباتية
🇨🇿 margarín
🇸🇰 margarín
🇨🇳 植物黄油
🇸🇮 margarin
🇮🇸 margarín
🇰🇿 маргарин
🇬🇪 მარაგარინი
🇦🇿 margarin
🇲🇽 margarina
Etymology
The word 'oleomargarin' originates from the Latin word 'oleum', meaning oil, combined with the Greek word 'margaron', meaning pearl. This reflects the product's rich, buttery appearance that resembles the pearl-like sheen. In the mid-19th century, oleomargarin was invented by French chemist Hippolyte Mège-Mouriès as a means to provide affordable fats for the army and lower classes, particularly amid butter shortages. The first patents for the process were granted in the 1860s, and it rapidly gained popularity in Europe and the United States. Its production methods evolved significantly, leading to a variety of margarine types available in today's market. Initially, oleomargarin faced resistance from dairy producers and various regulations to distinguish it from butter, but it has since established itself as a staple in many kitchens worldwide, often marketed as a healthier alternative due to its lower saturated fat content.