Fat
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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.
The obese mouse (left) has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is also shown (right).
Margarine is a common product that can contain trans fats.
Cover of the original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.
Margarine
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Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from v
Margarine in a tub
Dutch margarine advertising, 1893
A 1948 advertisement for margarine with instructions for mixing the color inside a sealed bag.
Postcard of "Incorporating Salt and Working Moisture out of "Swift's Premium" Oleomargarine", undated