I am trying to make a vegan butter with coconut oil as the base, and I found that as the butter emulsion crystalizes and stays in the cold temperature, it will turn rock solid instead of soft and spreadable (like margarine plasticity texture).
I have a stable emulsion in my system, so I am guessing that it has to do with the crystallization process of the fat. Does anyone know how the margarine crystallizer works to make that plastic texture? can I apply the same process to my vegan butter? or is there any suggestion for a better way to crystalize my vegan butteremulsion better?