margarine
UK: ˌmɑː.dʒəˈriːn | US: ˈmɑːr.dʒər.ɪn
n. A butter substitute made primarily from vegetable oils, often hydrogenated to achieve a solid consistency.
margarine = margar<pearl> + ine<substance suffix>
- margar<pearl>: From Greek margaron (pearl), referencing the pearly luster of early margarine.
- ine<substance suffix>: A chemical suffix indicating a derived or artificial substance.
Etymology Origin:
The word margarine was coined in 1813 by French chemist Michel Eugène Chevreul, who named it after margaric acid (from Greek margaron, "pearl") due to the fatty acid’s pearly appearance. Initially, margarine was made from animal fats, but modern versions use vegetable oils. The suffix -ine (common in chemical terms) denotes its synthetic nature as a butter alternative.
She spreads margarine on her toast instead of butter for a lower cholesterol option.
The recipe calls for margarine, but you can substitute it with coconut oil.
Early margarine was white, so manufacturers added yellow dye to mimic butter.
Margarine became popular during World War II due to butter shortages.
Some brands fortify margarine with vitamins A and D.