What is "margarin"

Margarin \Mar"ga*rin\, n. [Cf. F. margarine. See Margarite.] (Physiol. Chem.) A fatty substance, extracted from animal fats and certain vegetable oils, formerly supposed to be a definite compound of glycerin and margaric acid, but now known to be simply a mixture or combination of tristearin and tripalmitin.

1836, from French margarine, a chemical term given to a fatty substance obtained from animal and vegetable oil, coined by French chemist Michel Eugène Chevreul (1786-1889) in 1813 from (acide) margarique "margaric (acid);" literally "pearly," from Greek margarites "pearl" (see Margaret). So called for the luster of the crystals. Now discarded in this sense as a chemical term, but preserved in margarine.

1. n. a glyceryl ester of margaric acid [syn: glycerol trimargarate]

2. a spread made chiefly from vegetable oils and used as a substitute for butter [syn: margarine, oleo, oleomargarine, marge]