Comparison of the Spreadability of Butter and Butter Substitutes

There are many types of butter, soft margarine, and blends, e.g., a mixture butter vegetable fats, on the market as bread spreads. Among these, blends with fats very popular. The consumer’s choice product is often determined by functional properties, such texture, physicochemical composition substitutes. aim this study was to compare sixteen samples substitutes in terms spreadability other selected structural (spreadability, hardness, adhesive force, adhesiveness) parameters (water content, water distribution, plasma pH, color, acid value, peroxide number, saponification instrumentally measured fatty profile) investigate their correlation spreadability. here were correlated factors type sample, measuring temperature, composition. statistical analysis revealed strong positive between hardness for all tested at 4 °C, well 30 min after removal from refrigerator; however, interpretation results different if substitute subjected multivariate separately.