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Butter and Dairy Fat Spreads

  • Bhavesh Panchal
  • Bhesh BhandariEmail author
Chapter
  • 122 Downloads

Abstract

Oils and fats are important ingredients in a wide variety of manufactured foods, and constitute a significant part of food recipes (Sato & Ueno, 2014). Spreadable fats are one of these which are ‘plastic’ in nature, able to be spread into a thin layer on food articles such as bread slice. The spreadable products include butter, margarine, and other fat blends and spreads which are usually based on milk fat, other fats (vegetable, animal or marine origin) or blend of milk fat and other fats. Among these, butter is known to be produced since ancient times as a very old way of preserving milk fat and has been known to be used in cooking and even for medical and cosmetic purposes (R. early, 1998). Butter remained relatively expensive commodity among fat-based products even after the introduction of commercial production (Varnam & Sutherland, 1994). As a result, ‘margarine’ was invented as an inexpensive substitute of butter in 1869 by French chemist ‘Hippolyte Mege-Mouries’ (Bumbalough, 2000; Freeman & Melnikov, 2005; Ghotra, Dyal, & Narine, 2002; Lane, 1998; Varnam & Sutherland, 1994). Margarine was widely accepted as a spread, however, is not recognized considerably similar to butter in terms of either taste, texture or mouth-feel due to its vegetable fat source (Ahmed & Luksas, 1988). Moreover, high-fat content in both margarine and butter was a major health concern for dietary conscious persons irrespective of the kind of fat it contained. As a consequence, a wide range of low fat spreads were introduced (Varnam & Sutherland, 1994).

Notes

Acknowledgements

This research was supported under Australian Research Council’s Industrial Transformation Research Hub (ITRH) funding scheme (IH120100005). The ARC Dairy Innovation Hub is a collaboration between the University of Melbourne, the University of Queensland and Dairy Innovation Australia Ltd.

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Authors and Affiliations

  1. 1.ARC Dairy Innovation HubSchool of Agriculture and Food Sciences, The University of QueenslandSt LuciaAustralia

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