COMPARATIVE EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES OF SPREADS FORMULATED WITH MODIFIED VEGETABLE OILS

A spread is a product developed as a substitute for butter and consists primarily of a mixture of fat and aqueous phases. The fat phase contains various fats and oils, emulsifiers, and fat-soluble additives. The aqueous phase contains sugar, salt, milk, vitamins, and other water-soluble substances. The type and quantity of ingredients used in spreads depend on the specific product variety. For example, milk is used only in milk-based spreads, whereas some types of spreads do not contain sugar. The physicochemical, organoleptic, and microbiological properties of spreads are directly dependent on their composition. In addition, the preparation of spread components, emulsion formation, and subsequent processing also have a significant effect on the quality and characteristics of the final product. In this study, the physicochemical, organoleptic, and microbiological characteristics of spreads available in retail outlets were investigated. Based on the data obtained, the compliance of the examined spreads with established safety requirements was evaluated.

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