Cultured or sour cream butter made from bacteriologically soured creamīutter can also be classified according to salt content: unsalted, salted and extra salted.This led to the development during the 1960s and 1970s of a variety of more readily spreadable proprietary products including low-fat (40 %) blends, also called minarines, and later reduced-fat (60 %) products called mellarines.īutter is usually divided into two main categories: Both of them share the disadvantage that when traditionally produced, they do not spread easily at ordinary refrigeration temperature (+5 ☌). Both products are used for spreading on bread as well as for cooking and baking. butter, margarine, lard and coconut oil.īutter and margarine are the two products that most interest is focused on. Table 12.3, which lists the names, approved designations and compositions of some commercial fat products in Sweden, can serve as an example.įor many years, there were just a few recognized types of cooking fat, viz. The products, however, shall comply with the general requirements in Table 12.2, which are designed to be applied consistently to products in all three groups. The name of the food shall be as specified in national legislation. Concerning the fat content, the IDF standard states that fat spreads shall be classified into three groups, according to the origin of the fat. The principal raw materials should be water and/or milk products, edible fats and/or oils, or mixtures of these.
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