Whipped butter is typically used in foodservice situations. The main advantage of whipped butter is increased spreadability even at refrigeration temperatures, thus providing great advantage for the restaurant industry. The volume increase is usually 25 - 30%. Whipping is achieved by injecting an inert gas (nitrogen) into the butter after churning. In the phase separation process, whipping can be achieved by injecting nitrogen in the crystallizer as is done in the production of whipped margarine.