Margarine

The oil component is particularly interesting for nutrional reasons: The more liquid constituents the more of the valuable polyunsaturates one can find in margarine.

Margarine is a water-in-oil emulsion which contains solid fats as well as liquid oils. Both components have to fulfil a special task referring to the end product: The solid fat builds the structure of the margarine; it provides a kind of network which prevents the liquid part from oiling out. Furthermore, the solid component is responsible for the solidity of the margarine and influences melting behaviour and spreadability.

Margarine is a water-in-oil emulsion which contains solid fats as well as liquid oils.