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Butter vs Margarine Texture Analysis

Situation

Margarine was developed to be a lower fat replacement for butter. To be successful in this goal, it is important that the two have similar textural properties as well as flavor and color.

While margarine is designed to taste and act like real butter, it is manufactured using completely different ingredients and process. This makes it very difficult for margarine processors to create an identical substitute product. Texture is one of the most important characteristics in these products and often used when making comparisons. Because of this, it is crucial to be able to measure and ultimately, control the texture of the finished product.

 

Method

Texture comparisons of the two products were done using the TMS-Pro Texture Analyzer fitted with the TMS Wire Shear Blade and a 25 Newton load cell.

As the shear wire cuts through the product, measurements of the average force and work done (area under the curve) were made. This is an indication of the texture and overall quality of the product. It is also shows how closely the margarine replicates butter firmness, this fixture is the industry standard accessory for the ISO 16305:2005 butter firmness test. It is quite important to consider temperature of the products for this will greatly affect the measurements made. After initial sample preparation, the samples should be placed back into refrigeration long enough to stabilize to the same temperature before testing.

 

Significance and Benefits

  • By measuring and therefore controlling texture, a processor can produce a more consistent “on target” product.
  • Allows users to objectively “see” the difference between butter and margarine products and various formulations.

Trusted by customers across the world

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/