Etymology
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margarin (n.)

1836, from French margarine, a chemical term given to a fatty substance obtained from animal and vegetable oil, coined by French chemist Michel Eugène Chevreul (1786-1889) in 1813 from (acide) margarique "margaric (acid);" literally "pearly," from Greek margaritēs "pearl" (see Margaret). So called for the luster of the crystals. Now discarded in this sense as a chemical term, but preserved in margarine.

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Definitions of margarin

margarin (n.)
a glyceryl ester of margaric acid;
Synonyms: glycerol trimargarate
margarin (n.)
a spread made chiefly from vegetable oils and used as a substitute for butter;
From wordnet.princeton.edu