Abstract
Margarine samples were quenched from 30°C to measuring temperatures of −10, 0, 5 and +10°C. At each measuring temperature a sequence of short small-strain torsional creep tests was performed giving the effect of the time elapsed after the quench on the creep properties. Aging effects were found at +5°C and lower, and surprisingly, the creep and aging behaviour of margarine strongly resembles that of synthetic polymers.
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