Effect of Chemical Additives on the Spreading Quality of Butter. II. Laboratory and Plant Churnings

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Abstract
Spreadability and hardness of butter may be improved by incorporation of certain materials. Glyceride preparations, Tweens and Spans, lecithin, buttermilk solids and skimmilk solids were most effective. Combinations of additives yielded more effective results in some cases. Addition of from 0.5%-6.0% of effective materials resulted in 10%-44% improvement in spreadability and 3% to 21% in hardness after 2 days of storage with conventional churned butter. Improvement was less after prolonged storage. While most additives could be detected organoleptically in concentrations greater than 1%, additives did not affect keeping quality nor alter chemical composition.