Application Note: Butter/Margarine

Butter and margarine is related to its firmness. Firmness is directly related to fatty acid composition and storage temperature. Saturated animal fats, such as those found in butter, result in a firmer product. Lower temperatures increase the fat solidity.

The LFRA uses distance as its target measure. Stress Relaxation tests can be run by deforming the sample to a set distance, then monitoring the decrease in load over time as the distance is held constant.

Samples were removed from refrigeration at <8°C and tested within their original packaging. 3 readings from each sample were taken and average values for each parameter calculated.