Yellow fat spreads

Moran, D. P. J.

doi:10.1111/j.1471-0307.1993.tb00848.x

Cited by 5 publications

(1 citation statement)

References 3 publications

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“…Spread is an emulsion; either the fat source is from milk or vegetable (Zillen ). According to Moran (), spread is of oil‐in‐water type emulsion having fat content less than 15% and normally of water‐in‐oil type of emulsion having above 15% fat. Butter is a kind of table spread, which is made from milk or cream and should contain at least 80% fat (weight per weight, w/w) according to FSSA ().…”

Section: Introductionmentioning

confidence: 99%

Process Optimization for the Preparation of Chocolate Spread Incorporating Whey Protein Concentrate, Cocoa Powder, Olive Oil and Butterfat Using Response Surface Methodology

Kumar

2014

Journal of Food Processing and Preservation

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A low-fat chocolate spread was developed using response surface methodology by incorporating functional ingredients such as cocoa powder, whey protein concentrate and olive oil, which had desired spreadability at refrigeration temperature and having functional effect to the health of consumers and having good palatability and textural property. The level of skim milk powder, cocoa powder, carboxymethyl cellulose and glycerol monostearate was kept constant based on preliminary trials. Experiments were conducted using three major ingredients butterfat (10-30%), olive pomace oil (10-30%), and whey protein concentrate −70 (2-5%) separately. The water phase and oil phase were properly emulsified at suitable temperature to give water in oil-type emulsion to produce chocolate spread. The final product had 37.87% fat, 6.54% protein, 2.79% lactose, 18.67% sugar and 0.79% ash. In a consumer study, 96% of the responders showed a positive reaction to purchase this product if available in the market. PRACTICAL APPLICATIONSWith the wide acceptance of bread in regular diet among urban consumers, the requirement of a suitable spread to complement has also increased. Generally butter is being used by all the households but it has been criticized for the high cholesterol content arising from its saturated fat whereas fruit based spreads like jam jelly etc. mainly contain carbohydrate and have lack of adequate nutrition like protein, fat, iron and calcium contents. Butter exists as a solid state and has poor spreadability at refrigeration temperature (4C). Lately growing consumers' demand for healthy fat spreads that are palatable and should possess good textural properties has led researchers to attempt the development of several types of modified butters and butter-based table spread. The sole purpose of development of chocolate spread is to bring a functional spread which must be spreadable at refrigeration temperature, low in fat content, good in taste and having high nutritive value.

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Section: Introductionmentioning

confidence: 99%