margarine

Etymology

Borrowed from French margarine, from acide margarique (“margaric acid”), from Ancient Greek μάργαρον (márgaron, “pearl”), in allusion to its pearly lustre, with the suffix -ine, influenced by glycérine (“glycerine”). French chemist Michel Eugène Chevreul named margaric acid after its pearl-like crystallization.

noun

1. A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
2. (dated) The solid ingredient of human fat, olive oil, etc.