The effect of storage temperature on the consistency of commercial margarine was analyzed by viscometry, differential scanning calorimetry (DSC), microscopy at low temperature and X-ray diffraction. The results obtained show that samples harden at 13°C and soften at 4°C. The greater strength of samples was apparently associated with crystals of higher melting points. Recrystallization takes place during storage leading to more stable solid solutions with higher melting points.