Margarine is a food fat, consisting of two phases: a lipid and an aqueous mixture. It is an emulsion like butter, that is a dispersion of a fluid in the form of tiny droplets in another immiscible fluid. Some minor ingredients may then be added to this emulsion to stabilise and improve the final product- e.g. salt, emulsifiers, whey or skimmed milk, colouring agents, preservatives or flavourings. At room temperature it has a semi-solid consistency, thanks to the presence of unsaturated and saturated fats. It is distributed as an alternative to butter in domestic use and it is widely used industrially for the preparation of a variety of foods. The amount of saturated fat depends on the mix of oils used for its production. The oils adopted are generally of the glyceric esters' family and derived from palmitic, margaric and stearic acid which are long chain fatty acids. On the market today can be mostly found margarines that are hydrogenated fat-free. Useful to chemically make margarine solid, hydrogenation has been replaced with the use of naturally saturated oils such as coconut or palm oils, cocoa or karité butters.