Abstract
An oil-in-water type low-fat spread based on a soy protein-lipid concentrate and vegetable fat was subjected to accelerated and regular storage studies. Shelf stability of the spread was substantially enhanced by the use of preservatives such as benzoic acid, sorbic acid and potassium sorbate. The level of preservative was found to be more important than the type of preservative, 0·1% being more effective than 0·05%. The spread containing sorbic acid and potassium sorbate retained an acceptable flavour for 10 weeks at 5°C. There was no significant difference between glass jars and tin cans as containers for the spread. Flavour changes in the product exhibited definite correlation with development of acidity, free fatty acids and non-protein nitrogen.
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