4. Spreads

Spreads are edible emulsion made in semblance of margarine, but that contain less fat. Typical fat content ranges from 40% to about 75%. These products are usually made with the same ingredients as margarine, although slightly more emulsifier is used. Lower-fat spreads are consumed primarily as table spread rather than as cooking agents. Spreads are marketed since 1975 and represent a growing segment of the yellow fat market. Manufacturing processes are as for margarines, but special surface active materials might be needed in order to permit the subsistance of a continuous fat phase even at relatively low total fat content.