RESUMEN
Butters, margarines and table spreads are water-in-oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in-mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytically the "cool-melting" properties of commercial butter and margarines. Our results show that butter indeed can be distinguished from margarines based on their "cool-melting" properties. Furthermore, changes in enthalpy as measured through DSC and solid fat content are good predictors of the "cool-melting" effect of spreads. PRACTICAL APPLICATIONS: By understanding the mechanisms of the "cool-melting" perception of spreads, and linking them to analytical measurements, we can create an in-vitro quantification method of "cool-melting." This method can eventually help directing product development to achieve the desire product profile and increase consumer acceptance and liking of margarines and low-fat spread products. In this study we did not assess the impact of "cool-melting" on consumer perception, which would be the next step in understanding the drivers of liking of spread products.
