Creamy margarine

Most oil-in-water emulsions (like cream or hand cream) feel creamy to the touch, and most water-in-oil emulsions (like margarine) feel greasy. 

Butter and margarine. Soften the sample in a sampling container by warming in a water bath at as low a temperature as practicable, but not exceeding 39°C. Shake at frequent intervals during softening procedure, remove from bath, shake vigorously until the sample cools to a creamy consistency and promptly remove the sample for analysis. 

The added emulsifiers not only influence stability but also reduce interfacial tension and influence drop-size distribution, hence influencing the creaminess of the product [29]. They can also modify the extent and type of fat crystallization [50]. Mixed gels have also been used [50]. fl-Carotene is often added to produce a yellow colour and provide vitamin A. By varying the amounts of components such as vegetable oils, animal fats and milk fat, a wide range of variations have come into use. Some examples of these spreadable fats include butter, margarine, low-fat spread, vegetable-fat spread, butterfat spread, low-calorie spread, yellow-fat spread, water-continuous spread and so on [50]. The reduced-fat and low-fat spreads tend to have fat contents of 10-79%. Flack [50] provides an illustration of a process plant layout for the manufacture of spreadable fats. 

Some or all of the double bonds in oils can be reduced by catalytic hydrogenation. For example, margarine and shortening are prepared by hydrogenating vegetable oils, such as soybean oil and safflower oil, until they have the desired creamy, solid consistency of butter. 

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