Matches in KGTourism for { <http://dbpedia.org/resource/Margarine> ?p ?o ?g. }
Showing items 1 to 14 of
14
with 100 items per page.
- Margarine type Food external.
- Margarine type Q2095 external.
- Margarine type FunctionalSubstance external.
- Margarine comment "Margarine (/ˈmɑːrdʒᵊrᵻn/ or /-ɡər-, ˈmɑːrdʒəriːn, -ˈriːn/) is an imitation butter spread used for spreading, baking, and cooking. Hippolyte Mège-Mouriès created it in France, in 1869. He was responding to a challenge by Emperor Napoleon III to create a butter substitute for the armed forces and lower classes. It was later named margarine. Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States it is colloquially referred to as "oleo", short for oleomargarine." external.
- Margarine label "Margarine" external.
- Margarine wasDerivedFrom Margarine?oldid=773488085 external.
- Margarine abstract "Margarine (/ˈmɑːrdʒᵊrᵻn/ or /-ɡər-, ˈmɑːrdʒəriːn, -ˈriːn/) is an imitation butter spread used for spreading, baking, and cooking. Hippolyte Mège-Mouriès created it in France, in 1869. He was responding to a challenge by Emperor Napoleon III to create a butter substitute for the armed forces and lower classes. It was later named margarine. Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States it is colloquially referred to as "oleo", short for oleomargarine. Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable crystalline form. In some jurisdictions margarine must have a minimum fat content of 80% to be labelled as such, the same as butter. Colloquially in the United States, the term margarine is used to describe "non-dairy spreads" like Country Crock, and I Can't Believe It's Not Butter!, with varying amounts of fat content. Margarine can be used for spreading, baking, and cooking. It is also commonly used as an ingredient in other food products, such as pastries, doughnuts and cookies, owing to its versatility." external.
- Margarine isPrimaryTopicOf Margarine external.
- Margarine country France external.
- Margarine country 3017382 external.
- Margarine country country-FRA external.
- Margarine country 250 external.
- Margarine country FR external.
- Margarine country fr external.