Margarines and Spreads

Abstract

Margarines and spreads looks at the historical perspective of how margarine rose to compete with butter, and explores the technical terminology of the field as well as examining and explaining the structural building blocks and crystallisation of fat based systems. Broadening this out to include emulsifiers; their role and their structure, the chapter outlines the basics of what is required to produce robust, viable and commercially acceptable spread type products. Exploring the use of such margarine types in real case areas: Cakes and Creams, Puff Pastry, and Industrial Fillings, the chapter offers balanced academic and practical understanding in support of wide ranging studies. Insight is also given into the realm of low fat spreads, where additional stabilisation can be required and presents a view of how to deal with, and avoid microbiological spoilage in such cases.