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Margarine - Wikipedia

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Margarine (/ˈmɑːrdʒəriːn/, also UK: /ˈmɑːrɡə-, ˌmɑːrɡəˈriːn, ˌmɑːrdʒə-/, US: /ˈmɑːrdʒərɪn/ ⓘ)[1] 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 Although originally made from animal fats, most margarine consumed today is made from vegetable oil.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.[2] Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form.[3] 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,[4] although the term is used informally to descri

Margarine - Wikipedia Jump to content From Wikipedia, the free encyclopedia Semi-solid oily spread often used as a butter substitute The examples and perspectives in this deal primarily with core anglosphere and do not represent a worldwide view of the subject . You may improve this , discuss the issue on the talk page , or create a new, as appropriate. ( July 2026 ) ( Learn how and when to remove this message ) Margarine Margarine in a tub Alternative names Marge, oleo, oleomargarine, buttery spread Type Spread Place of origin France Created by Hippolyte Mège-Mouriès Main ingredients Vegetabl

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