Location: Functional Foods ResearchTitle: Margarines and spreads
|CHRYSAN, MICHAEL - Nabisco|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 9/26/2019
Publication Date: 2/17/2020
Citation: Chrysan, M.M., Hwang, H.-S. 2020. Margarines and spreads. In: Shahidi F., editor. Bailey’s Industrial Oil and Fat Products. 7th Edition. Hoboken, NJ: Wiley Publishers. https://doi.org/10.1002/047167849X.bio036.pub2.
Technical Abstract: This chapter discusses margarines and spreads, which were developed as butter substitutes. Margarines must contain a minimum of 80 wt.% fat and spreads typically have between 25 and 70% fat contents. Historical production, trends of consumption and constituents, as well as regulatory status in the United States including standards of identity and labeling, label claims, and regulations for trans-fats will be discussed. Spreadability, oil separation, melting and other product characteristics and ingredients including oils, oil blends, milk products, proteins, emulsifiers, preservatives, and coloring agents are also covered. In addition, processing and other specialty spreads will be discussed in this chapter.