On Saturday, February 1, 2014 1:02:25 PM UTC+10, Timo wrote:
>
> Also as said above, there'll be less trouble with a higher fat spread. This one is mostly water. Again, as said above, it isn't margarine by any widely accepted technical standards.

I must confess to being wrong on this point. Recent standards include stuff like "half-fat margarine" (about 40%, natch), and zero-fat margarine (not zero, but very low, but WTF?).

I'm interested in the technical details of how they try to maintain a water-in-fat emulsion at low fat levels. 'Tis work-relevant, and I'll spend some work time on it.