Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

Abstract

The design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat cellulose ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% cellulose ether. Three types of cellulose ethers were investigated: two methylcelluloses (A4M and MX) and one hydroxypropyl methylcellulose (F4M)). Structural behavior was analyzed by penetration test and small amplitude oscillatory rheology at 5 °C and 20 °C, and linked to the microstructure observation by confocal laser scanning microscopy. Melting behavior was examined by thermal analysis using differential scanning calorimetry. Cellulose ether type affected the crystal network formed and consequently the textural and rheological properties of the emulsions. The original compact structure of the AMF was softened by the presence of all cellulose types. All the AMF based emulsions showed a physical appearance similar to butter but with a softer consistency and spreadable at refrigeration and room temperature. The cellulose type MX provided the lowest viscoelasticity at refrigerated temperature. The emulsions could be used as a direct spreadable food or in applications that require plastic properties.