museum-digital
CTRL + Y
en

Margarine

Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water.

Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Britain, Australia and New Zealand, it can be referred to colloquially as marge.

Objects and visualizations

Relations to objects

Jancsó Dezső vegyesboltja Esztergom 1931.Smetol margarin reklámlapjaSimítóSimítóHutter és Lever R.T. installációjaLiga Margarin
Show objects

[Last update: ]