Measurement of the spreadability of margarine and butter using a single pin maturometer

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Abstract
Summary: Single pin maturometer (SPM) readings were taken on samples of margarine and butter having temperatures in the range 0–25°C. The spreadability of the same samples at the same temperatures was also assessed by a panel of twenty adults using an hedonic scoring scale. The SPM readings and scores for spreadability varied markedly with the type of product and its temperature. The temperature corresponding to maximum scores for spreadability for a hard margarine and butter was about 20°C and for a soft butter was about 15°C. A soft margarine received scores of more than 6(= very good) on the 7 point hedonic scale over the temperature range 0–10°C and the data indicated that spreadability may also be ‘very good’ at temperatures just below 0°C. The SPM reading corresponding to the maximum score for spreadability was about 100 g for all samples. The SPM was shown to be suitable for the routine assessment of the spreadability of margarine and butter.

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