Ultra-low-fat spread overcomes 7 production challenges Ingredients manufacturer Palsgaard took up the challenge of creating a spread with a fat content as low as 10% by overcoming seven common production difficulties – and it’s making its successful, three-part recipe readily available. By Anders Mølbak Jensen, Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. INTRODUCTION This is the story of a Palsgaard R&D team that set out to climb Mount Everest – or rather, which took on a similarly ambitious goal in a laboratory setting: to create a low-fat, vegetable oil-based spread using a water-in-oil (W/O) emulsion that delivers exactly what today’s quality-conscious consumers want. In our path were seven challenges, the same seven that have stopped most spread producers around the world from marketing super-low-fat yet high-quality products even when consumers show they’re hungry for change. er numbers (GIA, Fat Replacers: A US Market Report, 2012) over their fuller-fat rivals. While 40% fat represents half or more of the levels contained in traditional margarines and margarine spreads, it’s still enough to add the right properties to a tasty sandwich. In fact, without a butteror other oil/fat-based spread, the experience just isn’t the same. For 40% FAT - YESTERDAY’S SUCCESS STORY? Today, most low-fat or light margarine spreads have a fat content of around 40%. And consumers are choosing them in constantly great-
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