OLEOMARGARINE • DICTIONARY ONE.COM • Definition of Oleomargarine

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noun

Oleomargarine n. (Written also oleomargarin)

A liquid oil made from animal fats (esp. beef fat) by separating the greater portion of the solid fat or stearin, by crystallization. It is mainly a mixture of olein and palmitin with some little stearin. (archaic)

An artificial butter made by emulsifying a fatty oil with more or less milk and water; it was formerly made predominantly from animal fats, but now is made predominantly or exclusively from vegetable oils, sometimes mixed with animal fats. Note: Oleomargarine was wrongly so named, as it contains no margarin proper, but olein, palmitin, and stearin, a mixture of palmitin and stearin having formerly been called margarin by mistake.

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Etymology of 'Oleomargarine'

Collaborative International Dictionary of English 0.48

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"Oleomargarine" Quotes from Famous Books

... to be made of coconut oil (for the hard fat) and peanut oil (for the soft fat), churned up with a culture of pasteurized milk (to impart the butter flavor). The law requires such a product to be branded "oleomargarine" although it is not. Such cases of compulsory mislabeling are not rare. You remember the ...

— Creative Chemistry - Descriptive of Recent Achievements in the Chemical Industries • Edwin E. Slosson

... sugar, to be eaten; dry nuts 4.00 39. Mill products of grain and pulse, to wit, ground or shelled grains, peeled barley, groats, grits, flour, common cakes (bakers' products) 7.30 30. Residue, solid, from the manufacture of fat oils, also ground Free. 31. Goose grease and other greasy fats, such as oleomargarine, sperfett (a mixture of stearic fats with oil), beef marrow 10.00 32. Live animals and animal products not mentioned elsewhere; also ...

— A Compilation of the Messages and Papers of the Presidents, Volume IX. • Benjamin Harrison

... animal fats, agreeable and delicate in flavor, and is on this account much used as a wholesome food. Various substitutes have recently come into use. These are all made from animal fat, chiefly that of beef, and are known as butterine, oleomargarine, and by other trade names. These preparations, if properly made, are wholesome, and may be useful substitutes for butter, from which they ...

— A Practical Physiology • Albert F. Blaisdell

Words linked to "Oleomargarine" : oleo, vegetable oil, trans fatty acid, marge, stick, margarine