Margarine is produced by emulsifying milk with lipids. Margarine is a W/O (water in oil) which water droplets are dispersed in the semisolid fat phase containing fat crystals and liquid oil. Consisting of 80% fat, the emulsion is produced through an homogenation step and reportedly exists for only a few seconds to minutes before it is pumped through a chilling unit, where it is further emulsified and the fat phase crystallized.