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Margarine

Margarine. Originally developed as a substitute for butter (q.v.), the product represents a blend of refined vegetable oils (q.v.), chiefly from soybean (q.v.), cottonseed (q.v.), corn (q.v.) and safflower (q.v.), to which are added butter-flavored skim milk (q.v.), surfactants (q.v.), salt, and vitamins A and D (q.v.), with the mixture solidified and kneaded into a homogeneous mass. Commercially available categories vary in their plastic properties from soft to firm in accordance with their intended application.