This scientific deep dive investigates the spreadability of butter and butter substitutes. The conversation is based on a study where researchers compared sixteen different products, including various types of butter and blends of butter with vegetable fats, in terms of their spreadability, hardness, adhesive force, adhesiveness, and several physicochemical parameters.
The conversation seeks to determine the relationships between these factors and spreadability and how they are affected by temperature and the composition of the product.
Ziarno, M.; Derewiaka, D.; Florowska, A.; Szymańska, I. Comparison of the Spreadability of Butter and Butter Substitutes. Appl. Sci. 2023, 13, 2600. https://doi.org/10.3390/app13042600
DISCLAIMER: This podcast was generated fully or in parts using AI technologies such as synthetic voice generation. AI may still sometimes give inaccurate responses, so you may want to confirm any facts independently.
