margarin

mar·ga·rine

also mar·ga·rin M0105800 (mär′jər-ĭn)n. A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.

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[French, from Greek margaron, pearl, probably back-formation from margarītēs; see margarite.]

margarin

(ˈmɑːɡərɪn) n (Chemistry) the ester of margaric acid

Thesaurus

Noun	1.	margarin - a glyceryl ester of margaric acidglycerol trimargarateglyceryl ester - an ester of glycerol
	2.	margarin - a spread made chiefly from vegetable oils and used as a substitute for buttermargarine, marge, oleo, oleomargarinevegetable oil, oil - any of a group of liquid edible fats that are obtained from plantsstick - a rectangular quarter pound block of butter or margarinepaste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishestrans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils