Margarine is a water-in-oil emulsion. The aqueous phase consists of water, salt and preservatives (Faur, 1996). The fatty phase, which contributes to the polymorphic behaviour of the margarine, is a blend of oils and fats (Nor Aini, 1992). Lecithin, distilled monoglycerides and diglycerides are common emulsifiers added together to the fatty phase with flavouring, colouring agents and antioxidants. A good margarine should not be prone to oil separation, discolouration, hardening, sandiness, graininess and water separation (Chateris and Keogh, 1991). The oils and fats, process conditions and handling methods should be selected so as not to produce a strong crystal network (Haighton, 1965), crystal migration and transformation of ’- to -crystals. In order to be smooth, creamy and homogenous, it is desirable for margarinee to be crystallized in the -form. The -crystal form, on the other hand, results in one that is post-hardened, brittle, grainy, sandy, oiled out and greasy (deMan et al., 1989).