A healthy cold-spreadable butter

Abstract

The 80:20 (w/w) blends of butterfat and canola oil or canola oil-based structured lipid (SL) were prepared for the manufacture of two types of cold-spreadable butters. A sensory test with trained panelists was also performed to evaluate the textural and flavor attributes of the spread samples. Results suggest that both canola oil and canola oil-based SL may counterbalance the hypercholesterolemic attributes of butterfat as well as improve the cold-spreadabilityt of the spread made with them without any adverse effect on the flavor attributes of the spread compared to pure butter. The resultant butterfat-SL blend spread has similar flavor attributes to that of butterfat-canola oil blend spread, approaching its cold-spreadability.