Margarine

Margarine, a solid mass whicn can be obtained from a large number of oils and fats, °.17. olive oil, goose grease, lard, butter, etc. It may be crystallised, and so forms colourless needles melting at 49° C. Chemically it consists, like all fats, of a compound of glycerine with one or more organic acids, probably chiefly palmitic and stearic.