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Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter.
History, Standards & Products
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fat butter oil oils fats states vegetable united saturated spreads spread product used trans fatty milk margarines hydrogenated process acids
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Margarine | Alternative names | Marge, oleo, oleomargarine, buttery spread | 1.00 | infobox |
| Margarine | Created by | Hippolyte Mège-Mouriès | 1.00 | infobox |
| Margarine | Main ingredients | Vegetable oils | 1.00 | infobox |
| Margarine | Place of origin | France | 1.00 | infobox |
| Margarine | Type | Spread | 1.00 | infobox |
| Margarine | is a | spread used for flavoring | 0.90 | text |
| that synthesized from propylene | instance of | C 16 fraction which were reacted with glycerol | 0.80 | text |
| lecithin are added to help disperse the water phase evenly throughout the oil | instance of | and emulsifiers | 0.80 | text |
| potassium sorbate | instance of | and preservatives | 0.80 | text |
| palladium | instance of | This method is used today for some margarines although the process has been developed and sometimes other metal catalysts are used | 0.80 | text |
| soybean oil | instance of | Small amounts of ALA are found in vegetable oils | 0.80 | text |
| Margarine | related to Amount of fat | The | 0.60 | section |
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