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Evaluation of Spreadable Margarine, Butter Blends and Recombined Butter (Full Fat)

smoerkroelle_smallSpreadable fat products are usually evaluated at 5°C in order to imitate the use of the products when they have just been taken out of the refrigerator (normally approximately 24 hours after production). The evaluation is performed on the following sensory parameters:



Spreadability
A piece of carton and a buttering knife are used. The fat product is spread on the carton, imitating spreading on sensoric bread.
Estimation:

1. Consistency (texture): homogeneous, grainy, lumpy, brittle, smooth, firm, soft

2. Spreadability in general, smooth, grainy, lumpy

Flavor evaluation
A correct flavour range does not exist since human preference varies around the world. Initially, the appearance of the product surface along with the scent is evaluated prior to the taste. It is very important to describe observations in detail, e.g. buttery, fruity or creamy. If the taste of salt is present, this is noted. Does the flavor appear quickly or slowly? Flavor release is, besides other factors, a question of the melting point of the fat phase. If the melting point is relatively high, the flavour will normally appear slowly.

Mouth feel
A relatively small piece is placed in the mouth.
Estimation:

1. Melting process. Is it melting quickly or slowly in the mouth? Stickiness is also estimated
2. Consistency: lumpy, brittle, smooth, homogeneous, etc.
3. General impression


Color
The optimal evaluation of color is to compare two product types with each other. The difference in colour is difficult to observe as it is usually not very distinct. Trust your first instinct; when focusing too much you might risk becoming hypnotized by this.

Shiny or pale
In most cases, the aim is to achieve a really shiny product due to the fact that shiny products seem more appealing.