oleomargarine

/oh-lee-oh-mahr-juh-rin, -reen, -mahrj-rin, -reen/US // ˌoʊ li oʊˈmɑr dʒə rɪn, -ˌrin, -ˈmɑrdʒ rɪn, -rin //UK // (ˌəʊlɪəʊˌmɑːdʒəˈriːn) //

油脂,油性马油,油脂类,油麻黄

Definitions

n.名词 noun

The two manufactures, however, which seem to lead in the demand for glycerine are of nitro-glycerine and of oleomargarine.
Foreign fats like cottonseed oil, sesame oil, or oleomargarine may be substituted for or added to pure butter.
When the oleomargarine in butter is in about the proportion of 1 : 10, it will not separate much short of 15 minutes.
After they are churned, the oleomargarine is worked, salted, and packed in the same manner as butter.
Before using the oleomargarine, this coloring matter is simply worked into the fat until it is evenly colored.