Commercial margarine spread

Solid Fat Content of Commercial Margarine Spread Oils by Dilatometry (SFI) and Pulsed NMR (SFC) ... 

The study focused on four types of samples formulated from hydrogenated and liquid soybean oil (i) margarine/spread oils isolated from commercially formulated products, (ii) commercially hydrogenated margarine (IV 69) and shortening (TV 83) basestocks, (iii) margarine/spread oils formulated in the laboratory by blending... 

Very low-fat spreads have recently been developed. The first European commercialized product was made by St. Ivel and is called St. Ivel s Lowest. It contains 25% butter fat and has a lower saturated fat content than sunflower margarine (129). 

Refined camelina oil was blended into fat phase to produce margarines and spreads enriched in omega-3 fatty acids. The resulting spreads had physical properties similar to a product based on typical commercial oils. The stability of the new product was satisfactory, and off-flavors were not detected after 6 months of storage (76). 

Interesterihcahon has a number of applications in the food industry. Chemical interesterihcation is used commercially to produce modihed edible fats and oils for margarines and spreads, shortenings, confectionery fats, reduced-calorie fats and oils, and infant formula. 

Before considering the utilization of canola oil in the formulation of margarine base oils, shortenings and specialty fats, it should be pointed out that this oil has proved to be an excellent salad and cooking oil both for general household use and also in the commercial manufacture of mayonnaise, sandwich spreads, and liquid and spoonable" salad dressings. 

While a number of margarines and spreads have been introduced that claim or infer benefits to gut health or bone health, the major focus of activity in this sector has been in phytosterol-enriched heart-benefit products. The first of these were laimched in Finland in 1995, but the sector did not really take off until 1999, when a number of products were launched in the USA, Europe and Australia. While heart-benefit spreads have been introduced based on n-3 (also known as omega-3 or co-3) fatty acids, these have not enjoyed anything like the commercial success of their phytosterol-enriched counterparts. 

Spreads were the first commercial application of foods enriched with plant stanol esters, and they remain by far the most widely known applications among consumers and food companies. The first products were launched by Raisio Group Ltd as Benecol margarine in Finland in 1995. A few years later, in 1999, Benecol products were launched in the USA, the UK, Belgium, the... 

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