Margarine & Spreads - food products

FOOD PRODUCTS

In this section:

A guide to the range of margarine and spreads available and their uses

Buttery Taste | Healthier Lifestyle | Cooking and Baking |


Raw materials are selected- trees, crops, oilseeds, fish oils and animal fats	_	The raw materials go through the extracting and refining process	_	The refined oils can be bottled and used as a food ingredient	_	The refined oils can undergo further processing to produce margarine and spreads	_	A wide range of margarine and spreads are available for many uses	_	Margarine and spreads are used as ingredients in many food products e.g. bread, cakes and biscuits

A guide to the range of margarine and spreads available and their uses

There are a wide range of margarine and spreads available, allowing you to choose a product for its buttery taste, reduced fat or salt levels, cholesterol lowering ingredients, dairy free status, use of olive oil or its baking performance,. Please see below for more details and examples of the products available.

Buttery Taste

These uniquely offer a "buttery" taste with many of the advantages of a vegetable based spread, such as being low in saturated fat.


Buttery blends and spreads

e.g. I Can’t Believe it’s not Butter, Utterly Butterly and Clover.

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Healthier Lifestyle

These are designed for today's healthier lifestyle, and are based on polyunsaturated or monounsaturated fats. The end product typically has a low fat content.

Family spreads

Reduced fat spreads

Olive oil based spreads

e.g. Flora Original, St Ivel Gold

e.g. Delight Diet

e.g. Olivio, Carapelli

Cholesterol – lowering spreads

Low salt spreads

Dairy free spreads

e.g. Flora pro-activ

e.g. Flora Low Salt, Pura LoSalt range

e.g. Pure Dairy Free Soya Spread

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Cooking and Baking

A range of products are available, which have been made specifically for cooking and baking

Pastry baking

Cake baking

Frying/roasting

Incorporated as a thin film between layers of dough, causing the pastry to "puff out" during baking. They must have plasticity to withstand the pastry rolling processes and are designed to create the "melt in the mouth" quality that characterises pastry products.

Relatively soft, they have superior "creaming" properties. This quality enables the all important incorporation of air, to provide lightness in cakes and many other baked products. They must perform at temperatures ranging from 20°C to 200°C

The fat must remain stable at temperatures of around 180°C for long periods of time without spattering or smoking during repeated use. Typically lard and vegetable oil are used for deep frying and butter and margarine for shallow frying.

e.g. White Flora

e.g. Stork

e.g. Pura Pure Vegetable Oil

For further details of individual products, please visit our members’ websites by clicking here.

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