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Margarine vs. Shortening

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Margarinenoun

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

Shorteningnoun

Solid fat, such as margarine, lard or butter, used to make shortcrust pastry

Margarinenoun

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

Shorteningnoun

- a reduction in length

Margarinenoun

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.

‘The word margarine shall mean all substances, whether compounds or otherwise, prepared in imitation of butter, and whether mixed with butter or not.’;

Shorteningnoun

The act of making or becoming short or shorter.

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Margarinenoun

Margarin.

Shorteningnoun

That which renders pastry short or friable, as butter, lard, etc.

Margarinenoun

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

Shorteningnoun

fat such as butter or lard used in baked goods

Margarine

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

Shorteningnoun

act of decreasing in length;

‘the dress needs shortening’;

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Shortening

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.

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