# Comparison of the Spreadability of Butter and Butter Substitutes
## 3 Results and Discussion
### Texture Characteristics of Butter and Butter Substitutes
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Butter Samples**} & \multicolumn{3}{c}{**Spreadability [N \(\times\) s]**} \\ \cline{2-4}  & **at 4 \({}^{\circ}\)C** & **30 min after Removing it from the Refrigerator** & **at 20 \({}^{\circ}\)C** \\ \hline LMK & 91.49 \(\pm\) 3.54 \({}^{\mathrm{i}}\) & 34.95 \(\pm\) 5.66 \({}^{\mathrm{f}}\) & 15.31 \(\pm\) 0.79 \({}^{\mathrm{d}}\) \\ LaME & 64.76 \(\pm\) 2.03 \({}^{\mathrm{g}}\) & 31.22 \(\pm\) 2.99 \({}^{\mathrm{f}}\) & 4.79 \(\pm\) 1.45 \({}^{\mathrm{c}}\) \\ LoME & 70.72 \(\pm\) 6.04 \({}^{\mathrm{g}}\)h & 30.51 \(\pm\) 6.31 \({}^{\mathrm{f}}\) & 8.70 \(\pm\) 1.22 \({}^{\mathrm{d,e}}\) \\ MEG & 94.38 \(\pm\) 6.56 \({}^{\mathrm{i}}\) & 38.85 \(\pm\) 5.24 \({}^{\mathrm{f}}\) & 16.40 \(\pm\) 4.34 \({}^{\mathrm{d,e}}\) \\ MEH & 78.05 \(\pm\) 1.11 \({}^{\mathrm{h}}\) & 27.30 \(\pm\) 8.33 \({}^{\mathrm{e,f}}\) & 20.86 \(\pm\) 2.46 \({}^{\mathrm{e}}\) \\ MMP & 69.69 \(\pm\) 4.51 \({}^{\mathrm{g}}\) & 37.84 \(\pm\) 3.48 \({}^{\mathrm{f}}\) & 5.71 \(\pm\) 1.14 \({}^{\mathrm{b,c}}\) \\ PME & 94.62 \(\pm\) 5.18 \({}^{\mathrm{i}}\) & 45.39 \(\pm\) 7.50 \({}^{\mathrm{i}}\)g & 17.31 \(\pm\) 7.11 \({}^{\mathrm{d,e}}\) \\ PrME & 56.64 \(\pm\) 4.65 \({}^{\mathrm{g}}\) & 28.03 \(\pm\) 1.40 \({}^{\mathrm{e,f}}\) & 8.14 \(\pm\) 1.03 \({}^{\mathrm{c}}\) \\ \hline \hline \multicolumn{4}{l}{**Butter substitutes samples**} \\ \multicolumn{2}{c}{FM} & 20.38 \(\pm\) 1.41 \({}^{\mathrm{e}}\) & 3.35 \(\pm\) 1.27 \({}^{\mathrm{b}}\) & n.d. \({}^{\mathrm{1}}\) \\ LuPM & 22.39 \(\pm\) 0.63 \({}^{\mathrm{e}}\) & 8.29 \(\pm\) 1.01 \({}^{\mathrm{c}}\) & 1.75 \(\pm\) 0.40 \({}^{\mathrm{a}}\) \\ LaM & 23.18 \(\pm\) 1.67 \({}^{\mathrm{e}}\) & 7.51 \(\pm\) 1.37 \({}^{\mathrm{c}}\) & 0.53 \(\pm\) 0.02 \({}^{\mathrm{a}}\) \\ PaEM & 30.94 \(\pm\) 0.78 \({}^{\mathrm{f}}\) & 16.51 \(\pm\) 1.10 \({}^{\mathrm{d,e}}\) & 14.46 \(\pm\) 1.20 \({}^{\mathrm{d}}\) \\ RMTM & 13.27 \(\pm\) 0.80 \({}^{\mathrm{d}}\) & 7.90 \(\pm\) 1.86 \({}^{\mathrm{c}}\) & 2.12 \(\pm\) 0.29 \({}^{\mathrm{a}}\) \\ SSO & 26.58 \(\pm\) 0.96 \({}^{\mathrm{e}}\) & 16.26 \(\pm\) 1.68 \({}^{\mathrm{d,e}}\) & 2.21 \(\pm\) 0.05 \({}^{\mathrm{a,b}}\) \\ ZaM & 26.76 \(\pm\) 1.10 \({}^{\mathrm{e}}\) & 9.35 \(\pm\) 1.28 \({}^{\mathrm{c}}\)d & 1.57 \(\pm\) 0.55 \({}^{\mathrm{a}}\) \\ BGP & 13.21 \(\pm\) 0.49 \({}^{\mathrm{d}}\) & 7.80 \(\pm\) 1.29 \({}^{\mathrm{c}}\) & 2.17 \(\pm\) 0.14 \({}^{\mathrm{a}}\) \\ \hline \hline \multicolumn{4}{l}{**Butter Samples**} \\ \multicolumn{2}{c}{**Butter Samples**} \\ \multicolumn{2}{c}{**Butter Samples**} \\ \multicolumn{2}{c}{**at 4 \({}^{\circ}\)C**} & **30 min after Removing it from the Refrigerator** & **at 20 \({}^{\circ}\)C** \\ \hline LMK & 17.01 \(\pm\) 0.55 \({}^{\mathrm{h}}\) & 6.13 \(\pm\) 0.65 \({}^{\mathrm{d}}\) & 2.04 \(\pm\) 0.17 \({}^{\mathrm{b,c}}\) \\ LaME & 12.54 \(\pm\) 0.17 \({}^{\mathrm{f}}\) & 5.58 \(\pm\) 0.48 \({}^{\mathrm{d}}\) & 1.02 \(\pm\) 0.29 \({}^{\mathrm{b}}\) \\ LoME & 13.67 \(\pm\) 0.34 \({}^{\mathrm{f}}\) & 5.85 \(\pm\) 0.59 \({}^{\mathrm{d}}\) & 1.61 \(\pm\) 0.22 \({}^{\mathrm{b}}\) \\ MEG & 19.28 \(\pm\) 0.78 \({}^{\mathrm{i}}\) & 7.49 \(\pm\) 0.72 \({}^{\mathrm{e}}\) & 3.27 \(\pm\) 0.81 \({}^{\mathrm{c}}\) \\ MEH & 15.69 \(\pm\) 0.07 \({}^{\mathrm{g}}\) & 6.14 \(\pm\) 0.93 \({}^{\mathrm{d}}\) & 3.41 \(\pm\) 0.34 \({}^{\mathrm{c}}\) \\ MMP & 14.15 \(\pm\) 0.69 \({}^{\mathrm{f}}\)g & 7.07 \(\pm\) 0.79 \({}^{\mathrm{e}}\) & 1.23 \(\pm\) 0.19 \({}^{\mathrm{b}}\) \\ PME & 17.56 \(\pm\) 0.37 \({}^{\mathrm{h}}\) & 7.92 \(\pm\) 0.63 \({}^{\mathrm{e}}\) & 3.92 \(\pm\) 0.57 \({}^{\mathrm{c}}\) \\ PrME & 10.12 \(\pm\) 0.82 \({}^{\mathrm{f}}\) & 5.21 \(\pm\) 0.21 \({}^{\mathrm{d}}\) & 1.64 \(\pm\) 0.18 \({}^{\mathrm{b}}\) \\ \hline \hline \multicolumn{4}{l}{**Butter substitutes samples**} \\ \multicolumn{2}{c}{FM} & 3.85 \(\pm\) 0.15 \({}^{\mathrm{c}}\)d & 0.65 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & n.d. \({}^{\mathrm{1}}\) \\ LuPM & 4.02 \(\pm\) 0.06 \({}^{\mathrm{d}}\) & 1.46 \(\pm\) 0.16 \({}^{\mathrm{b}}\) & 0.33 \(\pm\) 0.06 \({}^{\mathrm{a}}\) \\ LaM & 4.42 \(\pm\) 0.29 \({}^{\mathrm{d}}\) & 1.40 \(\pm\) 0.21 \({}^{\mathrm{b}}\) & 0.12 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ PaEM & 6.91 \(\pm\) 0.11 \({}^{\mathrm{d,e}}\) & 3.15 \(\pm\) 0.13 \({}^{\mathrm{c}}\) & 2.58 \(\pm\) 0.28 \({}^{\mathrm{c}}\) \\ RMTM & 2.61 \(\pm\) 0.06 \({}^{\mathrm{c}}\) & 1.5 The high hardness of the butter samples at 4 \({}^{\circ}\)C can be explained by the higher proportion of saturated fatty acids, which contribute to the hardness and poor spreadability of butter at refrigerator temperatures, which has been confirmed by several studies [2; 8; 23; 30; 31; 42; 43; 44; 2].