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What (who) is margarine - definition
![Partial [[hydrogenation]] of a typical plant oil to a typical component of margarine. Most of the C=C double bonds are removed in this process, which elevates the melting point of the product.](https://commons.wikimedia.org/wiki/Special:FilePath/H2forMargerin.png?width=200 "Partial [[hydrogenation]] of a typical plant oil to a typical component of margarine. Most of the C=C double bonds are removed in this process, which elevates the melting point of the product.")
.jpg?width=200 "Postcard of \"Incorporating Salt and Working Moisture out of \"Swift's Premium\" Oleomargarine\", undated")
![Newspaper ad for an American oleomargarine product, 1919. Product made by the American company [[Swift & Company]] from by-products of the animal processing business.](https://commons.wikimedia.org/wiki/Special:FilePath/Swift oleomargarine newspaper ad.png?width=200 "Newspaper ad for an American oleomargarine product, 1919. Product made by the American company [[Swift & Company]] from by-products of the animal processing business.")
 (14786167483).jpg?width=200 "Cudahy's Delrich brand of margarine used a \"color berry\" to color its white vegetable-based margarine yellow. This 1948 advertisement demonstrates how to color the margarine inside the package")
Wikipedia
Margarine (, also UK: , US: (listen)) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine.
Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water.
Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Britain, Australia and New Zealand, it can be referred to colloquially as marge.
Margarine can be used as an ingredient in other food products, such as pastries, doughnuts, cakes, and cookies.
