storage temperatures, transforming into a softer product at higher storage temperatures even after cooling to low temperatures. If they are quickly cooled after production, they tend to become brittle and less stable. Through experimentation, we were able to achieve the best result by storing the low-fat spread at 15°C for 3-5 days before cooling it down to 5°C. ABOUT THE AUTHOR Anders Mølbak Jensen, is Product & Application Manager, Lipid & Fine Foods Palsgaard A/S. He can be reached at am@ palsgaard.dk or +45 7682 7682. SUCCESS With the project complete, and the low-fat spread tested by a consumer panel, our development team had proved that it could take on the seven production challenges and create a highly viable product. And we were ready to assist others to duplicate the results. The project’s key learning was that everything must be done with a clear focus on the recipe and the production parameters. Choosing the right combination of emulsifiers is the essence of creating a successful low-fat spread, and getting the processing parameters right will get you the rest of the way. Happily, these principles – and the functional ingredients that enable them – can easily be applied to dairy applications, such as lowerfat butter, too.
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