Firmness values of three-phase, milk fat-based table spreads as determined by composition and temperature

Abstract

Summary: Physical properties of aerated, high moisture and low calorie table spreads are considerably influenced by the phase volumes of the mix components. Using a statistical approach developed for mixture experiments, the firmness values of milk fat-based table spreads at three different temperatures were quantified in terms of the phase volumes of the fat, water and gas present. A simple equation was found which related changes in relative firmness values with composition at any temperature. Absolute firmness values may be obtained from relative values by multiplying by a factor, F, which is the firmness value of the similarly treated milk fat. This factor is related to the solid fat content by the formula F = 10^ks+c, where F is the firmness value in kg cm^–2 of milk fat having a percentage solids content, s, k is the slope of a semi-logarithmic plot and c is a constant.