| 释义 |
oleomargarine|ˌəʊliːəʊˈmɑːgəriːn, -ɪn, -ˈmɑːdʒəriːn|
[f. oleo- b + margarine.
‘Often mispronounced..as if spelt -margerine’ (N.E.D., 1902).]
A fatty substance obtained by extracting the liquid portion from clarified beef fat by pressure, and allowing it to solidify; with the addition of butyrin, or more or less admixture of butter, milk, etc. and sometimes of refined lard, it forms a substitute for natural butter, formerly sold as butterine, but now legally called in Great Britain (also in France, Germany, Denmark, etc.) margarine.
In U.S., oleomargarine, popularly oleo, is a recognized name of the commercial product, the expressed fat being distinguished as oleo-oil.
The name oléo-margarine was applied as early as 1854 by the French chemist Berthelot (Ann. Chim. Phys. XLI. 242 footnote) to a solid substance obtained c 1838 by Pelouze and Boudet (Comptes Rendus VII. 665) from olive oil, which was regarded as a combination of the oléine and ‘margarine’ of Chevreul and Berthelot. (See margarine.) According to the view then held, oléine, ‘margarine’, and stéarine, were regarded as the essential constituents of animal fat. As butter, or the fat of milk, consists according to Chevreul mainly of oléine and ‘margarine’, with a small amount of butyrin and allied principles, M. Mège-Mouriès in 1869–71 experimented on its artificial production by the extraction of the oléine and ‘margarine’ from animal fat, with subsequent processes for the addition of butyrin, etc. Hence the name oléo-margarine for the supposed combination of oléine and ‘margarine’ thus extracted. As further research has shown that neither the ‘margarine’ of Chevreul, nor the oléo-margarine of Berthelot are definite chemical substances, these names are no longer in chemical use, and ‘oleo-margarine’ has only a manufacturing or commercial use for the fatty substance described above, or (as in U.S.) for the artificial butter (margarine) made from it.
[1871Sci. Amer. 26 Aug. 129 Since 1869 M. Mège has endeavoured to utilize the oleine and margarine obtained on pressing animal fatty matters in the manufacture of stearine. 1872Moniteur Scient. 742 C'est avec l'oléo-margarine que M. Mège fabrique son beurre économique. 1873Brin Patent Specif. No. 3477. 6 A perfect combination of the ‘oleine margarine’ and milk is effected.] 1873U.S. Patent Specif. No. 146,012 In order to separate the oleomargarine from the stearine, separated crystallizers or crystallizations, at unequal temperatures have been already employed. 1873Sci. Amer. 18 Oct. 246 The manufacture of artificial butter by the ‘Oleomargarine Manufacturing Company’. 1881Law of Illinois State in Chicago Times 4 June, No person shall mix oleomargarine..with any butter or cheese..without distinctly marking..the article or package. 1881–82[see butterine]. 1888Bryce Amer. Commw. II. 201 Bills..prohibiting the sale of oleomargarine as butter. 1891Thorpe Dict. Appl. Chem. II. 517/2 The greater proportion of the oleomargarine extracted in America and elsewhere is, however, exported direct to Holland, to be there converted into margarine. Ibid. 518/1 The term ‘oleomargarine’ should be confined to the animal oil used in making margarine. 1900Perkin & Kipping Organic Chem. ix. 170 Artificial butter, or margarine, is prepared from oleomargarine..manufactured from the best ox-suet... When carefully prepared, it is a wholesome substitute for butter, and probably just as nutritious.
Hence oleomarˈgaric a., consisting of olein and ‘margarine’; pertaining to oleomargarine.
1873U.S. Patent Specif. No. 146,012 The stearine is deposited in the form of teats at the middle of the oleomargaric liquid. |