| slovo | definícia |
oleomargarine
(encz) | oleomargarine,oleomargarín n: Zdeněk Brož |
Oleomargarine
(gcide) | Oleomargarine \O`le*o*mar"ga*rine\, n. [L. oleum oil + E.
margarine, margarin.] [Written also oleomargarin.]
1. A liquid oil made from animal fats (esp. beef fat) by
separating the greater portion of the solid fat or
stearin, by crystallization. It is mainly a mixture of
olein and palmitin with some little stearin. [archaic]
[1913 Webster]
2. An artificial butter made by emulsifying a fatty oil with
more or less milk and water; it was formerly made
predominantly from animal fats, but now is made
predominantly or exclusively from vegetable oils,
sometimes mixed with animal fats.
[1913 Webster +PJC]
Note: Oleomargarine was wrongly so named, as it contains no
margarin proper, but olein, palmitin, and stearin, a
mixture of palmitin and stearin having formerly been
called margarin by mistake.
[1913 Webster] |
oleomargarine
(gcide) | Margarine \Mar"ga*rine\ (m[aum]r"j[u^]*r[i^]n;
m[aum]r`j[u^]*r[=e]n"), n. [F.; see margarin.]
1. A processed food product used as an inexpensive substitute
for butter, made primarily from refined vegetable oils,
sometimes including animal fats, and churned with skim
milk to form a semisolid emulsion; also called
oleomargarine; artificial butter.
[Webster 1913 Suppl. +PJC]
The word margarine shall mean all substances,
whether compounds or otherwise, prepared in
imitation of butter, and whether mixed with butter
or not. --Margarine
Act, 1887 (50
& 51 Vict. c.
29).
[Webster 1913 Suppl.]
2. Margarin.
[Webster 1913 Suppl.] |
oleomargarine
(wn) | oleomargarine
n 1: a spread made chiefly from vegetable oils and used as a
substitute for butter [syn: margarine, margarin,
oleo, oleomargarine, marge] |
| | podobné slovo | definícia |
Oleomargarine
(gcide) | Oleomargarine \O`le*o*mar"ga*rine\, n. [L. oleum oil + E.
margarine, margarin.] [Written also oleomargarin.]
1. A liquid oil made from animal fats (esp. beef fat) by
separating the greater portion of the solid fat or
stearin, by crystallization. It is mainly a mixture of
olein and palmitin with some little stearin. [archaic]
[1913 Webster]
2. An artificial butter made by emulsifying a fatty oil with
more or less milk and water; it was formerly made
predominantly from animal fats, but now is made
predominantly or exclusively from vegetable oils,
sometimes mixed with animal fats.
[1913 Webster +PJC]
Note: Oleomargarine was wrongly so named, as it contains no
margarin proper, but olein, palmitin, and stearin, a
mixture of palmitin and stearin having formerly been
called margarin by mistake.
[1913 Webster]Margarine \Mar"ga*rine\ (m[aum]r"j[u^]*r[i^]n;
m[aum]r`j[u^]*r[=e]n"), n. [F.; see margarin.]
1. A processed food product used as an inexpensive substitute
for butter, made primarily from refined vegetable oils,
sometimes including animal fats, and churned with skim
milk to form a semisolid emulsion; also called
oleomargarine; artificial butter.
[Webster 1913 Suppl. +PJC]
The word margarine shall mean all substances,
whether compounds or otherwise, prepared in
imitation of butter, and whether mixed with butter
or not. --Margarine
Act, 1887 (50
& 51 Vict. c.
29).
[Webster 1913 Suppl.]
2. Margarin.
[Webster 1913 Suppl.] |
|