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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

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/

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com