R E C I P E L I B R A RY

40% Low Fat Spread

WITH PG PR

Application
40% low fat spread is used as a spread on bread.
Recipe
FAT P H A S E I N %
I N T E R E S T E R I F I E D FAT B L E N D M P 4 0 / 4 2 C
LIQU I D OI L

9 .7
2 9 .7

E M U LS I F I E R ( M O N O - A N D D I G LYC E R I D E )

0.5

PGPR

0.1

Normally color is added.

AQU E OU S PHAS E I N %
WAT E R

57.7

S A LT

1.2

S K I M M I LK P OWD E R

1.0

K - S O R B AT E

0.1

Low fat products such as 40% low fat spread should exhibit
similar characteristics as full fat products. However, usually low
fat spreads are more unstable due to the lower content of fat.
Starches and hydrocolloids are normally used as fat replacement.
The consumption of reduced and low fat products has increased
and intensive research is made in processing and ingredients in
order to achieve better low fat products.
Processing

pH adjusted to 4-6 by means of citric acid. Normally flavor is

added not only to the fat phase but also to the aqueous phase.

The ingredients for the aqueous phase are mixed and heated
according to the specification of the stabilizer used.

S O L I D FAT C O N T E N T I N %

The ingredients for the fat phase are melted under agitation,
typically the highest melting fats are added first and liquid oil
last. The fat phase is then tempered to approximately 5-8C
higher than the melting point of the fat phase.

10 C

19.0

20C

13.0

30C

6.0

40C

1.0

Emulsifiers, which are mixed into liquid oil in the proportion 1:5,
are heated and melted at a temperature approx. 5-8C higher
than the melting point of the emulsifiers, and added to the fat
phase.
Flavor and colors are added according to solubility.
The aqueous phase is added under agitation to the fat phase.

M E LT I N G P O I N T I N C
A P P R OX I M AT E LY

30-32

Characteristics
Homogenous and spreadable at refrigerator temperature, pleasant
flavor and mouth-feel, quick melt-down in the mouth are typical
characteristics.

The complete emulsion is pasteurized which typically involve

heating to 75-80C for 15-20 sec. and cooling to 45-50C or
5-8C higher than the melting point of the fat phase.
The emulsion is crystallized according to the flow diagram
below.
The 40% low fat spread is stored at refrigerator temperature.

40% low fat spread with PGPR

Typical Quality Deficiencies

We recommend the following changes in processing if the below
mentioned quality deficiencies occur during or after processing:

Too Hard at the Wrapping Machine

Lumpy (Lumps of Different Sizes)

Cool more intensively in the first cooling section and/or less

intensively in the last cooling section of the SSHE.

Increase the rotation speed in the pin rotor machine.

Increase the rotation speed in the pin rotor machine.

Ensure proper crystallization in the first cooling section of the

SSHE.

Ensure proper water circulation in the jacket of the pin rotor

machine.

Ensure proper water circulation in the jacket of the pin rotor

machine.

Brittle

Greasy or Too Soft at the Filling or Wrapping Machine

As described above.
Increase the total volume of kneading units, i.e. pin rotor
machine.

Decrease the rotation speed in the pin rotor machine and/or

decrease the residence time in the kneading unit(s).
Cool less intensively in the first cooling section of the SSHE
and/or more intensively in the second cooling section of the
SSHE.

Grainy (Small Rice-Like Grains)

Increase the remelt temperature of the return product.
Ensure proper pasteurization profile.
Cool less intensively in the first cooling section of the SSHE.

Oily Appearance or Too Shiny Surface

Decrease the rotation speed in the pin rotor machine and/or
decrease the residence time in the kneading unit(s).

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Germany: P: +49 451 3709 0 F: +49 451 3709 311 E: gs.de.sales@spx.com

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SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and dimensional
data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing.
ISSUED 06/2012_A4_GB

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