Low-fat Spread Research Articles

Consumer acceptance of fatty spreads

The effect of consumer trends on the purchase of reduced fat products in general and fatty spreads in particular are discussed. A variety of fatty spreads with fat levels ranging from 20 to 80% were assessed by cone penetration measurements and sensory assessments. The results indicated that butter had poor spreadability characteristics at 5° and 10°, while mechanically worked butter (spreadeasy butter) gave a significantly different texture profile, as measured by the Instron Model 1000. This butter type was assessed as being spreadable at 10° by the sensory panelists and by cone penetrometry. Comparable values of hardness were obtained using data obtained by cone penetrometry and texture profile analysis from the Instron. Low fat spreads (fat levels 25–39%) produced desirable spreadability characteristics using both objective and subjective methods of assessment. Sunflower oil‐based spreads and very low fat spreads, i.e. ≦ 25% fat, were assessed as being soft and oily. The results overall indicated that the use of a cone penetrometer and the subsequent calculation of a yield value gave, using Haighton's seven‐point scale, a good indication of spreadability characteristics.

The nutrient and food intakes of 16–17 year old female dieters in the UK

A group of female teenage dieters was isolated from a larger national dietary survey of teenagers at 16–17 years of age. The dieting group included girls who both claimed to be dieting and who had energy intakes which were considered appropriate for weight loss, based on calculated reported energy intake to estimated basal metabolic rate cut‐off points. The nutrient intakes and food choices of dieters (n= 204) were compared with a similar sample of non‐dieters (n= 226) from the same cohort group. The mean reported energy intake of the dieters was 1604 kcals/day compared to 2460 kcals/day amongst non‐dieters. The intakes of all the macronutrients in g/day were considerably lower amongst dieters, allowing for differences in region and social class, but when expressed as a percentage of energy intake, dieters had significantly lower intakes of fat and higher intakes of protein and intrinsic sugars, milk sugars and starch. No differences were seen in the percentage of energy provided by non‐milk extrinsic sugars between the two groups. The intake of all micronutrients was substantially lower amongst dieters, allowing for regional and social class differences, and more than twice as many dieters as non‐dieters failed to achieve the reference nutrient intake (RNI) for retinol equivalents, thiamin, riboflavin, folates, vitamin B12, vitamin B6, zinc, copper and selenium. Reported food intake data for the two groups suggest that dieters consumed smaller quantities of most foods, although intakes of items associated with dieting such as low calorie soft drinks, low fat spread, skimmed milk, cottage cheese, yoghurt, salad vegetables, fruit and fruit juice were consumed in equal or greater amounts by dieters. Teenage dieters should be encouraged to include more nutrient‐dense foods in their diets such as fortified breakfast cereals and low fat dairy products in order to obtain sufficient micronutrients from a lower calorie intake.

Migration of mineral hydrocarbons into foods. 5. Miscellaneous applications of mineral hydrocarbons in food contact materials.

Polystyrene and acrylonitrile/butadiene/styrenes (ABS) containers for individual serving portions (80 samples of milk, cream, butter, margarine and spreads) used in the catering industry were found to contain 1-4% mineral oil. Levels of mineral oil migrating into the foods were generally low (< 5-15 mg/kg) except in one instance where levels of 45-85 mg/kg were detected in a low fat spread, and this was attributed to mineral hydrocarbon transfer from an adhesive used in the lidding. Analysis of wine bottle corks (105 samples from 11 different countries) indicated that 50% had been treated with mineral wax or mineral oil, although in all cases mineral hydrocarbon contamination of the wine was < 0.2 mg/l. Waxed paper discs sold for home-use for covering the surface of jams and preserves were found to be coated with 100 mg/dm2 of mineral hydrocarbons. However, in experiments with a variety of jams and preserves levels of migration were not significant, ranging from 0.15 to 1.2 mg/kg.

Relationships between leisure time physical activity for exercise and other health-related behaviors.

In this article the relationships between physical activity for exercise and other health-related behaviors is studied. The data analyzed were collected during 1991 by telephone in Glasgow and Edinburgh and concern 2418 male and 3053 female respondents between 18 and 60 years of age. In the analysis, respondents who reported exercising less than once in the previous week were contrasted with respondents who reported exercising more often. Compared with respondents exercising less often, respondents who reported exercising more often reported being smokers and adding salt to their food significantly less often, and more often reported drinking alcohol, using low-fat spread and engaging in weight-losing behavior. No significant relation was found between physical activity for exercise and seat-belt use among males and blood pressure checking among males and females.

Properties of Commercially Available Margarine and Low Fat Spread on the Market in Czecho Slovakia, Swizerland and Italy

Properties of Commercially Available Margarine and Low Fat Spread on the Market in Czecho Slovakia, Swizerland and Italy

Rheological characterization of melting of margarines and tablespreads

Margarines and tablespreads are water-in-oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. Oscillatory measurements as a function of temperature, and also drop points, were used to quantify rheological changes accompanying melting. DSC measurements were used to quantify melting of fat crystals in these products. For low-fat spreads it was found that rheological changes characteristic of melting could occur at a temperature higher than when fat melting occurs and that the fat melting is largely unaffected by emulsification. The rheology of low-fat spreads is governed by emulsion characteristics such as the proportion of the aqueous phase and the size of the water droplets. Drop point measurements provide a simple method to determine melting in the rheological sense. Perceived meltability of these products, in general, represents a combined perception of cooling sensation accompanying the melting of fat crystals and the sensation of flow accompanying the rheological transitions. The cooling sensation is significant only for the case of butter and high-fat margarines. In these cases the fat melting and rheological transitions both occur at about the body temperature. In reduced fat products, the cooling sensation is not significant and perceived meltability correlates with the viscoelastic and drop point data.

Competitive adsorption of monoglycerides and lecithin at the vegetable oil—water interface

Understanding the competitive adsorption behavior of monoglycerides and lecithins is critical, especially in the development and processing of low-fat spreads. In the present study two commercial oil blends, containing different levels of native surface-active impurities, were used. Our data show that lecithin has higher surface activity than the impurities in the oil blends, which in turn are more surface active than the monoglyceride. Hence, in the presence of lecithin the surface-active impurities are excluded from the interface. At high levels of the monoglyceride, lecithin gets incorporated in the reverse micelles and is also removed from the interface. Experiments at different temperatures with soybean oil containing native surface-active impurities also support this hypothesis.

Properties of Commercially Available Margarines on the Market in England

Study similar to the previous one was made on commercially available margarines in England. The samples used were 15 brands of margarine (including 10 of the high linoleic type), 14 ones of low fat spread (including 5 of the high linoleic type), and 5 ones of dairy spread (compound type, only), totaling 34.1) The contents of lipid and water in margarine averaged 80.8 and 16.0%, respectively, while taht of lipid in low fat spread ranged from 72.1 to 19.1%. To low fat products large amounts of stabilizers of emulsion, were added, as well as sorbic acid.2) Almost all the samples were fortified with vitamins A and D3, and vitamin B12 was also found in a few samples. To high linoleic products, α-tocopherol was added, and palm oil was blended about half the samples, since tocotrienols had been detected.3) Cholesterol was detected only a trace amount in products labelled as vegetable oils on the package, butΔ7-stigmastenol and avenasterol were present in greater amounts in products labelled as sunflower oil than in others.4) The levels of c, c-18 : 2 fatty acid in both high linoleic types of the margarine and low fat spread averaged 49.1 and 43.8%, respectively. Each level of t-18 : 1 averaged 6.0% in the former, 7.9% in the latter and 10.1% in the dairy spread, the values being relatively low.5) On SFC curves, high linoleic margarine was shown to be softer at low temperature, but showed more SFC with rise in temperature than the other types. This finding was consistent with the melting point.

Some Properties of Commercially Available Margarines and Cooking Fats in Germany

Commercial margarines, cooking fat and lard in Germany were assessed for quality, using 16 brands of margarine (including 4 of high linoleic type), 9 of low fat spread (including 4 of high linoleic type), 4 of dairy spread (compound type, 2 ; low fat butter, 2), 11 of cooking fat and 8 of lard, totaling 48.1) Lipid and water content averaged 80.0 and 19.4% in margarine, while 39.5 and 56.8% in low fat spread, respectively. The latter had about half calories of the former. Sorbic acid and stabilizers of emulsion were added to the low fat spread.2) Almost all margarine samples were fortified with vitamins A and D3, and vitamin B6, was also found in some cases. To all high linoleic products, α-tocopherol was added, and tocotrienols were detected in 6 brands of margarine, indicating blending palm oil to possibly be present.3) Cholesterol was detected only as a trace in products labelled vegetable oil on tha package, but Δ7-stigmastenol and avenasterol were detected in greater amounts in high linoleic products than in others.4) Since high linoleic margarines comprised of 64.351. 1% (57.7% in average) of c, c-18 : 2 fatty acid, and contained less trans fatty acids, they were considered “zero-trans” products. The ratios of α-tocopherol (mg) /polyunsaturated fatty acids (g) in these ranged from 1.45 to 0.63 (1.00 in average), indicating α-tocopherol to be sufficiently present.5) Various types of composition were present in cooking fat, most lard product were characteristically present in addition to onion and spices.6) SFC curves indicated the high linolleic type of margarines to be softer than others in the low temperature region. The dairy spread showed more SFC in the low temperature region, but less SFC in the higher region than margarines. SFC in cooking fat varied considerably according to type, and lard showed a SFC curve with a unique feature of a wide melting range.

The Recent Trends of Margarines

In this paper, the recent trends of margarines are reviewed in point of nutrition as follows : (1) Trends of margarines for household use.(2) Trends of bakery margarines.(3) Trends of margarines in Europe.(4) New kinds of products, such as unhydrogenated fish oil spread.The production of margarines is remaining at almost the same level, but low calorie fat spread, which contains higher amount of water, is increasing both in Japan and in Europe from official statistics. The important things to consider in the production of low calorie fat spread are, to make stable water in oil (W/O) emulsion, to eliminate the spoilage caused by microorganisms, and to achieve good taste. In addition, many kinds of technics and new types of manufacturing machines are being developed.

A comparison of the diets of non‐smokers and smokers

Dietary data, mostly in the form of the frequency of consumption of foods, from the 9003 respondents in the Health and Lifestyle Survey were used to compare lifetime non-smokers with light, heavy and ex-smokers, taking account of age and social class. Non-smokers, of both sexes, were significantly more likely than smokers to consume, frequently, fresh fruit in summer and winter, fruit juice, cooked and canned fruit, salads in summer and winter, breakfast cereals, cakes, biscuits, puddings, pasta, poultry, light desserts and preserves. They were also more likely to choose 'brown' bread, semi- or skimmed milk, low fat or polyunsaturated spread and to eat breakfast. Smokers were likely to consume chips and processed meats frequently, to drink more alcohol, more cups of tea and coffee and take sugar in these beverages. The differences from the non-smokers were more marked in the heavy smokers. Ex-smokers only differed from non-smokers in consuming more alcohol, tea and coffee, and nuts, in consuming cakes and soft drinks less frequently and in being more likely to choose skimmed or semi-skimmed milk. The results extend previous findings, and suggest that the eating patterns of non-smokers are more in line with current dietary recommendations than those of light smokers or, more particularly, heavy smokers.

Public knowledge of dietary fat and coronary heart disease

THIS study aimed to determine the level of knowl edge in the general population concerning dietary fat and the risk of coronary heart disease. A systematic sample of 400 was selected from the electoral regis ters of Southampton. Subjects were sent a self-com pletion questionnaire. The response rate was 68% (255). Overall knowledge levels were high. There were some specific gaps in knowledge concerning the polyunsaturated fat content of fish; the fat con tent of butter, margarine and low-fat spreads; and the relationship of dietary cholesterol and saturated fat to plasma cholesterol and heart disease. The media seemed to be the most important source of this health information. Since overall knowledge levels were high we conclude that health education should concentrate on clarifying areas of misunder standing shown by this study.

Storage related changes in flavour and certain chemical characteristics of a soy-based spread

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.

Takeaway currie.

Food glorious food. While one government minister was tucking into a hearty breakfast as part of a health campaign in Northern Ireland (choice of fruit juices, fresh fruit, cereals with semi-skimmed milk, wholemeal bread and rolls with butter, polyunsaturated margarine or low-fat spreads. In case you're interested) patients at a hospital in South London were reported to be on hunger strike because they'd been offered eight eggs between 24 for breakfast.

Effective ways of reducing saturated fat intake

THIS paper investigates the extent to which different current nutrition education messages would reduce saturated fatty acid intakes of staff and students in a Scottish institute of higher education. The most effective messages were found to be the substitution of skimmed for full fat milk, and the use of low fat spread in place of butter and other spreads. There were differences in the extent to which sub-groups, especially nutrition students, had already adopted these changes. Lesser potential reductions could be made by the use of low fat cheese, abstention from fried foods, especially chips, use of polyunsaturated margarine in all recipes, and cutting off fat from meat.

Dairy spreads

The market for yellow fats in Europe is surveyed with special reference to the UK and Sweden. Technical aspects of the production of spreads are discussed in relation to improving the spreadability of butter and producing blended and low fat spreads.