Margarine vs. Oleo — What's the Difference?

Margarine (, also UK: , US: (listen)) is a spread used for flavoring, baking and cooking. It is most often used as a substitute for butter.

Margarine.

A fatty solid butter substitute consisting of a blend of hydrogenated vegetable oils mixed with emulsifiers, vitamins, coloring matter, and other ingredients.

(aviation) A type of energy-absorbing landing gear strut in which sudden compression or extension of the strut causes a gas-filled chamber to push or pull a piston which forces oil through a small orifice, resulting in absorption of energy through viscous effects.

A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.

(US) The various fats and oils that go into the making of margarine.

(dated) The solid ingredient of human fat, olive oil, etc.

A spread made chiefly from vegetable oils and used as a substitute for butter

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.

Margarin.

A spread made chiefly from vegetable oils and used as a substitute for butter