Online Google Dictionary

margarine 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈmärjərən/,
Font size:

margarines, plural;
  1. A butter substitute made from vegetable oils or animal fats

  1. a spread made chiefly from vegetable oils and used as a substitute for butter
  2. Margarine (or), as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, the market share of margarine and spreads has overtaken that of butter. ...
  3. A vegetable oil butter substitute. Cream or milk is often added to make it taste more like butter. Regular margarine contains at least 80% fat. Diet margarines contain about 40% fat. Whipped margarine has up to 50% air beaten into it.
  4. A butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.
  5. A plastic or liquid emulsion containing a minimum of 80% fat.  The liquid portion consists of water and/or milk products.  Vitamin A must also be added.  Additional ingredients may include salt, color, additives, emulsifiers and preservatives.
  6. a butter substitute that is a blend of hydrogenated vegetable oils and other ingredients, as emulsifiers and vitamins. Also known as oleo in some areas.
  7. A dairy product similar to butter but made from milks, milk products, oils, and other ingredients, which usually has less cholesterol than butter.
  8. A high quality food product that is often used as a substitute for butter in cooking and for table use. It differs from butter in that its primary ingredient is vegetable oil while butter's primary ingredient is fresh milk,
  9. For the best results with recipes that call for margarine, you should use a pure margarine product. Do not use a margarine spread, whipped, or a reduced-fat form of margarine. The margarine may be salted or unsalted. (see salt)
  10. This is made from a variety of vegetable oils including corn and soybean. Margarine is available in sticks, in tubs and whipped. Because whipped and tub margarine are softer and contain a higher percentage of air, only stick margarine should be used in baking. ...
  11. Margarine was invented in the 1860s by a French chemist as a cheap replacement for butter. Nowadays it is bought as a product in its own right, frequently in the belief that it is a healthier option than butter. ...
  12. An unsaturated fat made with vegetable oils. Margarine was originally developed as a butter substitute.