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oleomargarineenUK
o·le·o·mar·ga·rine O0063700 (ō′lē-ō-mär′jə-rĭn, -rēn′)n. Margarine.oleomargarine (ˌəʊlɪəʊˌmɑːdʒəˈriːn) or oleomargarinn (Cookery) other names (esp US) for margarineo•le•o•mar•ga•rine (ˌoʊ li oʊˈmɑr dʒə rɪn, -ˌrin, -ˈmɑrdʒ rɪn, -rin)
n. Older Use. margarine. [1870–75; < French oléomargarine] OleomargarineThe original name of what is now called Margarine.Thesaurus| Noun | 1. |  oleomargarine - a spread made chiefly from vegetable oils and used as a substitute for buttermargarine, marge, oleo, margarinvegetable oil, oil - any of a group of liquid edible fats that are obtained from plantsstick - a rectangular quarter pound block of butter or margarinepaste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishestrans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils |
TranslationsoleomargarineenUK
oleomargarine: see margarinemargarine,
manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by Napoleon III
..... Click the link for more information. .MedicalSeemargarineoleomargarineenUK
Synonyms for oleomargarinenoun a spread made chiefly from vegetable oils and used as a substitute for butterSynonyms- margarine
- marge
- oleo
- margarin
Related Words- vegetable oil
- oil
- stick
- paste
- spread
- trans fatty acid
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