Margarines and Spreads
Edible Oil and Fat Products: Products and Applications
Michael M. Chrysan,
Hong-Sik Hwang,
Michael M. Chrysan
USDA-ARS National Center for Agricultural Utilization Research, ARS, Peoria, IL, USA
Search for more papers by this authorHong-Sik Hwang
USDA-ARS National Center for Agricultural Utilization Research, ARS, Peoria, IL, USA
Search for more papers by this authorMichael M. Chrysan,
Hong-Sik Hwang,
Michael M. Chrysan
USDA-ARS National Center for Agricultural Utilization Research, ARS, Peoria, IL, USA
Search for more papers by this authorHong-Sik Hwang
USDA-ARS National Center for Agricultural Utilization Research, ARS, Peoria, IL, USA
Search for more papers by this authorFirst published: 17 February 2020
Abstract
This article discusses margarines and spreads, which were developed as butter substitutes. Trends of historical production, consumption, and constituents, as well as regulatory status in the United States including standards of identity and labeling, label claims, and regulations for trans-fats are discussed. Product characteristics such as spreadability, oil separation, and melting and ingredients including oils, oil blends, milk products, proteins, emulsifiers, preservatives, and coloring agents are also covered. In addition, processing and other specialty spreads are discussed in this article.
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