Qualitative Characteristics of Recent Bakery Fat Spread

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Qualitative characteristics of recent products for bakery fat spreads were studied by measuring various chemical and physical parameters of 16 brands (multipurpose type 3; spice containing type 1; sweetened type 7; sweetened milkfat blend type 5).1) The bakery fat spread contained lipid of 48.174.8% and protein of 0.27% or less, but salt was only slightly present or absent from all brands except one. Sugars including sucrose, glucose, fructose and others were present at about 20% in the sweetened products, which constitute majority of bakery fat spreads in Japan.2) Analytical results on fatty acid composition indicated the fats to contain hardened fish oil in all brands except two, hardened rapeseed oil with laurin oil in No. 5 and hardened vegetable oil in No. 4. The characteristics of Cruciferae seed oil, probably mustard origin, were found in No. 4, the spice containing type, while that of mikfat was confirmed in all brands of the sweetened milkfat blend type.Nickel was detected at only 0.06 ppm or less in all fat spreads and was somewhat more in brands containing natural materials, such as milk products and mustard.3) In bakery fat spreads, hardness increased in the order of the spice containing type<multipurpose type≤sweetened type<sweetened milkfat blend type, and depended essentially on the solid fat content of the separated oil, as has also been noted in bakery margarines previously reported. But, hardness appeared to also be influenced by other materials, such as sugars, stabilizers of emulsion and thickeners, Softer fat spreads shed their oil more easily, within the hardness index at about 120 or less. However, beyond this value, this feature was not apparent. Oil was shed with difficulty even at a hardness index exceeding 350.The creaming of sweetened fat spreads varied considerably and was closely correlated to the water-sorption index.