oleomargarin
 人造奶油


 O·le·o·mar·ga·rine n.  [Written also oleomargarin.]
 1. A liquid oil made from animal fats (esp. beef fat) by separating the greater portion of the solid fat or stearin, by crystallization.  It is mainly a mixture of olein and palmitin with some little stearin. [archaic]
 2. An artificial butter made by emulsifying a fatty oil with more or less milk and water; it was formerly made predominantly from animal fats, but now is made predominantly or exclusively from vegetable oils, sometimes mixed with animal fats.
 Note: ☞ Oleomargarine was wrongly so named, as it contains no margarin proper, but olein, palmitin, and stearin, a mixture of palmitin and stearin having formerly been called margarin by mistake.

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