See also: Margarine

English

edit

Etymology

edit

Borrowed from French margarine, from acide margarique (margaric acid), from Ancient Greek μάργαρον (márgaron, pearl), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (glycerine). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

Pronunciation

edit
  • (US) IPA(key): /ˈmɑɹ.d͡ʒə.ɹɪn/, /ˈmɑɹ.d͡ʒəˌɹin/
  • (Received Pronunciation) IPA(key): /ˌmɑː.d͡ʒəˈɹiːn/, /ˈmɑː.d͡ʒə.ɹɪn/, (dated) /ˌmɑː.ɡəˈɹiːn/
  • Audio (US):(file)
  • (Philippines) IPA(key): /ˈmaɾ.ɡɐ.ɾɪn/

Noun

edit

margarine (usually uncountable, plural margarines)

  1. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
  2. (dated) The solid ingredient of human fat, olive oil, etc.

Synonyms

edit
edit

Descendants

edit
  • Japanese: マーガリン (māgarin)
  • Korean: 마가린 (magarin)
  • Tagalog: margarin

Translations

edit

Further reading

edit

Dutch

edit

Etymology

edit

Borrowed from French margarine, from Ancient Greek μάργαρον (márgaron, pearl) with the suffix -ine.

Pronunciation

edit
  • IPA(key): /ˌmɑr.ɣaːˈri.nə/
  • Audio:(file)
  • Hyphenation: mar‧ga‧ri‧ne
  • Rhymes: -inə

Noun

edit

margarine f (plural margarines)

  1. margarine

Descendants

edit

French

edit

Etymology

edit

From acide margarique (margaric acid), from Ancient Greek μάργαρον (márgaron, pearl) with the suffix -ine, influenced by glycérine. French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

Pronunciation

edit

Noun

edit

margarine f (plural margarines)

  1. margarine

Descendants

edit

Further reading

edit

Italian

edit

Noun

edit

margarine f pl

  1. plural of margarina

Anagrams

edit