Spreadable products
The term ‘yellow fat spreads’, often just ‘spreads’, refers to all products that are described as butter, margarine and their low‐fat alternatives, the vast majority of which are made mainly from vegetable oils. However, in recent years, two other product groups have emerged – sweet and savory sprea...
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| Published in: | Fats in Food Technology pp. 213 - 252 |
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| Main Author: | |
| Format: | Book Chapter |
| Language: | English |
| Published: |
United Kingdom
John Wiley & Sons, Incorporated
2014
Wiley John Wiley & Sons, Ltd |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The term ‘yellow fat spreads’, often just ‘spreads’, refers to all products that are described as butter, margarine and their low‐fat alternatives, the vast majority of which are made mainly from vegetable oils. However, in recent years, two other product groups have emerged – sweet and savory spreads – and their use in place of yellow fats is so significant that it is appropriate to consider these, albeit briefly, within this chapter. Plasticity remains distinct from the other two terms because it describes the ability of a fat or emulsion to retain its shape under slight pressure, such as that encountered during rolling, mixing or spreading. Higher‐fat content spreads such as those from Denmark based on omega‐3‐rich nonhydrogenated fish oil have been prepared with up to 95% fat. |
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| ISBN: | 1405195428 9781405195423 |
| DOI: | 10.1002/9781118788745.ch6 |