Dian Widya Ningtyas
Due to greater knowledge of degenerative health problems, there has been a surge in demand for nondairy butter and spreads. The creation of plant-based butter-like spreads has been boosted from high-fat plant-based primary sources such as peanuts, legumes, seeds, and beans. Additionally, beside high fat, these spreads are rich in protein, fiber, vital fatty acids, and other nutrients. The primary challenge in making high-quality plant-based butter-like spreads is textural and spreadability features and oil separation, which affect the product's stability and shelf life. Since the amount of oil present in the formulation affects the stability and rheological qualities of the plant-based butter-like spreads, stabilizers and emulsifiers are usually added to improve the product quality. To ensure consumer satisfaction, it is also critical to keep the nutritional benefits of nuts and seeds in butter-like spreads while mimicking the textural features of dairy butter. © 2023 Elsevier Inc. All rights reserved.
The University of Queensland, School of Agriculture and Food Sciences, Brisbane, Australia; Brawijaya University, Department of Food Science and Technology, Malang, Indonesia
