oleomargarinen.

A fatty substance obtained by extracting the liquid portion from purified beef fat under pressure and allowing it to solidify, which formed the basis of the original butter substitute, margarine (made from it by adding milk, etc., and churning). Also (U.S.): artificial butter so produced; margarine.The French name oléomargarine was given by Berthelot (1854, loc. cit.) to a solid substance obtained from olive oil in 1838 by Pelouze and Boudet ( Comptes Rendus de l'Acad. des Sci. 7 665), which was regarded by them as a combination of the oléine and margarine of Chevreul (see margarin n.). According to the view then held, oléine, margarine, and stéarine were regarded as the essential constituents of animal fat. Since butter, or the fat of milk, consisted according to Chevreul mainly of oléine and margarine, with a small amount of butyrin and related compounds, H. Mège-Mouriés in 1869–71 experimented with its artificial production by extracting the oléine and margarine from animal fat, with the subsequent addition of butyrin, etc. Hence the name oléomargarine for the supposed combination of oléine and margarine thus obtained. As subsequent research showed that neither the margarine of Chevreul, nor the oléomargarine of Berthelot, were definite chemical compounds, these names are no longer in chemical use.