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oleomargarines

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Definitions of oleomargarines in various dictionaries:

noun - a spread made chiefly from vegetable oils and used as a substitute for butter

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Plural form of oleomargarine.
A fatty substance extracted from beef fat and used in the manufacture of margarine.

Oleomargarines might refer to
Margarine ( ( listen)) is an imitation butter spread used for flavoring, baking, and cooking. Hippolyte Mège-Mouriès created it in France in 1869 when responding to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. First named oleomargarine from Latin for oleum (beef fat) and Greek for margarite (pearl indicating luster), it was later named margarine.Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States, it is colloquially referred to as oleo, short for oleomargarine. In Britain it can be referred to colloquially as marge.Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In some jurisdictions, margarine must have a minimum fat content of 80% to be labelled as such, the same as butter. Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" with varying fat contents.Due to its versatility, margarine can be used as an ingredient in other food products, such as pastries, doughnuts, and cookies.

Oleomargarines might refer to

Margarine ( ( listen)) is an imitation butter spread used for flavoring, baking, and cooking. Hippolyte Mège-Mouriès created it in France in 1869 when responding to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. First named oleomargarine from Latin for oleum (beef fat) and Greek for margarite (pearl indicating luster), it was later named margarine.Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States, it is colloquially referred to as oleo, short for oleomargarine. In Britain it can be referred to colloquially as marge.Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In some jurisdictions, margarine must have a minimum fat content of 80% to be labelled as such, the same as butter. Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" with varying fat contents.Due to its versatility, margarine can be used as an ingredient in other food products, such as pastries, doughnuts, and cookies.

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