Pilot‐plant production, tempering, and evaluation of global edible spreads from vegetable oils

Summary Global spread of improved plasticity characteristics has now been produced on a pilot‐plant scale. Chilling equipment similar to that used in margarine production was slightly modified; and because of the scale of operation, throughput was reduced to one‐fifth the rated capacity. Global spread produced by the formulation previously described suffered the defect of becoming progressively firmer when stored, consequently both the “mouth feel” and general acceptability were impaired. This deficiency was largely overcome by tempering at 112°F. (44°C.) for 24hrs. in the presence of 0.2% oil‐free soybean phosphatides which softens the spread and slows the hardening process which occurs during prolonged storage at elevated temperatures. Spreads currently being produced compare favorably with commercial margarines in general acceptability when evaluated at room temperature and are superior in plasticity characteristics when compared at low and high temperatures.