Comparison of the Spreadability of Butter and Butter Substitutes

There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is often determined by functional properties, such...

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Bibliographic Details
Published inApplied sciences Vol. 13; no. 4; p. 2600
Main Authors Ziarno, Małgorzata, Derewiaka, Dorota, Florowska, Anna, Szymańska, Iwona
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.02.2023
Subjects
adhesive force
adhesiveness
Adhesives
Butter
Composition
Consumers
Dairy industry
Fats
fatty acid profile
Fatty acids
Food products
Hardness
Laboratories
Margarine
Mechanical properties
Mixtures
Moisture content
Multivariate analysis
Oils & fats
Shear tests
spreadable fats
Statistical analysis
Substitutes
texture
Vegetables
Water content
Water distribution
Water engineering
Poland
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Summary:There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of product is often determined by functional properties, such as texture, and the physicochemical composition of butter and butter substitutes. The aim of this study was to compare sixteen market samples of butter and butter substitutes in terms of spreadability and other selected structural (spreadability, hardness, adhesive force, and adhesiveness) and physicochemical parameters (water content, water distribution, plasma pH, color, acid value, peroxide number, saponification number, and instrumentally measured fatty acid profile) to investigate their correlation with spreadability. The parameters determined here were correlated with factors such as the type of sample, measuring temperature, and physicochemical composition. The statistical analysis revealed a very strong positive correlation between hardness and spreadability for all samples tested at 4 °C, as well as between hardness and spreadability for all samples tested 30 min after removal from the refrigerator; however, the interpretation of the results was different if the butter and butter substitute samples were subjected to a multivariate analysis separately.
ISSN:2076-3417
2076-3417
DOI:10.3390/app13042600