Something I wondered with this, is that butter/margarine/similar need an emulsifier. They consist of basically 80% fat + 20% water, which would not normally mix, but then you add an emulsifier and they do.

There's lots of different emulsifiers. In butter, it's apparently mostly casein. My margarine lists lecithin and glyceride.

And well, looks like glyceride consists out of lots of H, C and O, so I'm guessing that's probably what they're using in this process...