A butter substitute made from vegetable oils or animal fats, often fortified with vitamins. A spreadable fat product used in cooking and baking.
From French 'margarine,' coined in 1813 by chemist Michel Chevreul from Greek 'margarites' (pearl) due to the pearly luster of margaric acid crystals. The product was invented by Hippolyte Mège-Mouriès in 1869 as a cheaper alternative to butter for the French military.
Margarine sparked one of the fiercest food wars in American history - the dairy industry lobbied successfully to ban yellow coloring in margarine, forcing consumers to mix in yellow dye packets at home until the 1960s. This artificial butter substitute paradoxically became more natural over time, as modern versions use fewer chemicals than early hydrogenated versions.
Complete word intelligence in one call. Free tier — 50 lookups/day.