The plates are in fact aggregates of single crystals as shown in Figure 1. The shell around the water droplet has a crystalline structure. For open spaces see the caption at Figure 2. Margarine also derives its consistency from a fat crystal network. Water droplets of a few micrometers in diameter are formed during intensive mixing of fat and water phases during processing.
Crystals orientate at the water droplet surface and stabilize the water droplet.
The continuous fat matrix again shows an interconnected network structure composed of plate-like crystal aggregates. For open spaces see the caption at Figure 2. Butter is made by churning dairy cream. The fat globules observed have remained intact through the churning process. Different amounts of globules and the interglobular fat phase may be observed depending on the ripening procedure of the cream and other processing conditions.