LOW-FAT MARGARINE SPREADS AS AFFECTED BY AQUEOUS-PHASE HYDROCOLLOIDS

The effects of gelatin, maltodextrin, modified starch, sodium alginate and sodium caseinate on the physical, structural and sensory properti es of low-far spreads were systematically evaluated. Stability at 34 d egrees C and stability on centrifugation decreased, while microscopy r evealed an increase in aqueous phase droplet size and more open emulsi on structures after inclusion of hydrocolloids. These effects were acc ompanied by changes in sensory (texture and flavor) properties, with t he spreads becoming less waxy/greasy but having faster, more intense f lavor characteristics after addition of hydrocolloids. Gelatin and mal todextrin had a slight effect, modified starch and sodium alginate wer e intermediate and sodium caseinate had the greatest destabilizing eff ect on structural characteristics of the emulsion.