The Rheological and Instrumental Textural Properties of Selected Table Fats

Figures & data

Table 1 Specification of the examined table fats

Type of table fat∗	Fat symbol	Form of packaging	Milk fat content (%)∗∗(g/100 g sample)	Total fat content (%)∗∗ (g/100 sample)
Spread	SA20	Tub	—	20
Spread	SB20	Tub	—	20
Spread	SC20	Tub	—	20
Spread	SA40	Tub	—	40
Spread	SB40	Tub	—	40
Spread	SC40	Tub	—	40
Low fat blend	SD40	Tub	40	40
Spread	SA60	Bar	—	60
Spread	SB60	Tub	—	60
Reduced fat blend	SC60	Tub	1	60
Spread	SD60	Tub	—	60
Mixed fat product	X55	Bar	37	55
Mixed fat product	X66	Bar	48	66
Mixed fat product	X67	Bar	35	67
Sweet cream butter	B74	Bar	74	74
Mixed fat product	XA75	Tub	11	75
Mixed fat product	XB75	Bar	28	75
Margarine	M80	Tub	—	80
Butter	B82	Bar	82	82
∗Names of the products according to Bylund,[15]; ∗∗producers data.

Figure 1 Hardness of the analyzed products at 20 and 5°C.

Figure 2 Spreadability of the analyzed products at 20 and 5°C.

Table 2 Table fats' values of cohesiveness, apparent viscosity, and adhesiveness

Table fat	Cohesivenessat 5°C	Apparent viscosity at 20°C (Pa s)	Adhesiveness at 5°C (N·s)
SA20	0.705^l	174^ab	−4.01^gh
SB20	0.649^kl	156^a	−2.62^h
SC20	0.695^l	171^ab	−5.91^fgh
SA40	0.545^hi	476^h	−7.08^e ^fgh
SB40	0.592^j	375^f	−5.38^gh
SC40	0.559^ij	441^gh	−11.98^cde
SD40	0.474^efg	176^ab	−14.30^c
SA60	0.508^gh	543^i	−42.49^a
SB60	0.481^fg	373^f	−11.08^cdef
SC60	0.454^ef	352^f	−11.18^cdef
SD60	0.552^ij	218^c	−4.76^gh
X55	0.248^c	260^d	−15.07^bc
X66	0.112^ab	154^a	−9.91^defg
X67	0.100^a	256^d	−8.33^defg
B74	0.108^a	457^gh	−11.54^cde
XA75	0.440^e	177^ab	−8.21^defg
XB75	0.138^ab	309^e	−15.72^bc
M80	0.390^d	201^bc	−12.99^cd
B82	0.152^b	427^g	−19.88^b
Means superscripted with different alphabets in the same column differ significantly (p ≤ 0.05).

Figure 3 Flow curves for chosen table fats.

Table 3 Values of correlation coefficients

	Correlation coefficient
Spreadability and hardness both at 5°C	0.96
Spreadability and hardness both at 20°C	0.86
Spreadability and cohesiveness both at 5°C	−0.87
Spreadability and adhesiveness both at 5°C	−0.44
Spreadability at 20°C and spreadability at 5°C	0.13
Hardness at 20°C and hardness at 5°C	0.29
Cohesiveness and hardness both at 5°C	−0.92
Spreadability and apparent viscosity both at 20°C	0.64
Hardness and apparent viscosity both at 20°C	0.70
Spreadability at 5°C and apparent viscosity at 20°C	0.26
Hardness at 5°C and apparent viscosity at 20°C	0.23

Bylund , G. 1995 . Dairy processing handbook , 264 Lund, Sweden : Tetra Pak Processing Systems AB .

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