It is not a margarine. No fat hydrogenation process or other physical-chemical process has been proposed. It has been proposed as a balance of various components that allows for a stable product that can be applied to pastry preparations and can be extended to the entire world of cooking. A job has been done to analyze the contribution of each of the components so that each one contributes its characteristics. From the products that provide the fat part, components with a higher percentage since we are talking about a product that must provide fat to the preparations that are proposed. It is about being able to replace butter in any recipe.