n.
Food made from one or more vegetable or animal fats or oils mixed with milk and other ingredients.
It is used in cooking and as a spread as a substitute for butter . Margarine was developed by the French chemist Hippolyte Mège-Mouriès in the late 1860s. The fats used have varied widely; polyunsaturated oils such as corn, canola, and sunflower oil, considered more healthful than saturated fats, are common today.