Margarine is a water in oil (w/o) emulsion; that is to say, the water (the disperse phase) is distributed as droplets within the oil (the continuous phase).
{"Image DocumentName": "Margarine is a water in oil (w/o) emulsion; that is to say, the water (the disperse phase) is distributed as droplets within the oil (the continuous phase).", "Image ImageDescription": "In margarine, the levels of each largely simulate that found in butter and are regulated in most places by legislation: minimum 80% fat, maximum 16% water, the remainder consisting of salts, proteins, emulsifiers, vitamins, colours, and flavors. Three main types of margarine can be distinguished according to the different criteria for which they are formulated: table margarine (which includes the distinct categores of tub and packet margarine), industrial or bakery (cake) margarine, and pastry margarine.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}