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The Water Content of Fats & Spreads

Subject ScienceLife Science
Grade Level Grades 6-8
Resource Type Activity
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Many types of butter and margarine contain 15% - 18% water; low-fat spreads contain as much as 50% water. This is bound to the fat by chemical emulsifiers. Heating breaks the emulsion so that the water separates from the fat and can be seen.

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