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Margarine, particularly polyunsaturated margarine, has become a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. [29] In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine.
Parkay ad, 1942. Parkay is a margarine made by ConAgra Foods and introduced in 1937. It is available in spreadable, sprayable, and squeezable forms. Parkay was made and sold under the Kraft brand name by National Dairy Products Corporation from 1937 to 1969, then Kraftco Corporation from 1969 to 1976, Kraft, Inc. from 1976 to 1990, Kraft General Foods, Inc. from 1990 to 1995, Nabisco Brands ...
Oleo is a term for oils. It is commonly used to refer to a variety of things: Colloquial term for margarine, a.k.a. oleomargarine; Oleic acid; Oleo strut, a type of shock absorbers on aircraft landing gear "Oleo" (composition), a musical composition by Sonny Rollins Oleo (Grant Green album), a 1962 album featuring the above composition
Media in category "Margarine brands" This category contains only the following file. NotButter.jpg 305 × 297; 35 KB
Due to Term 46 regarding the sale of margarine it became unlawful to ship to any other province within Canada. This turn of events did not please everyone and it drew well known Newfoundland political satirist and poet Greg Power (1909–1997) to write the poem The Ballad of Oleo Margarine. The Ballad of Oleo Margarine I pray that I shall never ...
Pages in category "Margarine" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. * Margarine; 0–9.
Corn oil, one of the most common cooking oils, is used for cooking oil, salad dressing, margarine, mayonnaise, prepared goods like spaghetti sauce and baking mixes, and to fry prepared foods like potato chips and French fries. Grape seed oil, used in cooking and cosmetics; Hazelnut oil and other nut oils; Linseed oil, from flax seeds
The term "vegetable oil" can be narrowly defined as referring only to substances that are liquid at room temperature, [2] or broadly defined without regard to a substance's state (liquid or solid) at a given temperature. [3]