Margarine is a fatty food resembling butter in appearance, character and composition. It is used as a substitute for, or alternative to butter. It is an emulsion of a fatty phase (usually the continuous phase) and an aqueous phase. The fatty phase is a nature of vegetable and/or oils and fats. It contains sufficient solid fat to ensure that the margarine is solid at prevailing atmospheric temperature. The aqueous phase is either specially prepared skim milk or water, or their mixture. Small quantities of other ingredients such as salt, flavouring substances and emulsifiers may be incorporated in one or other of the phase.

Main Researcher: Mohd Suria Affandi