Abstract
The effect of storage temperature on the consistency of commercial margarine was analyzed by viscometry, differential scanning calorimetry (DSC), microscopy at low temperature and X‐ray diffraction. The results obtained show that samples harden at 13°C and soften at 4°C. The greater strength of samples was apparently associated with crystals of higher melting points. Recrystallization takes place during storage leading to more stable solid solutions with higher melting points.
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