# Comparison of the Spreadability of Butter and Butter Substitutes
## 3 Results and Discussion
### Texture Characteristics of Butter and Butter Substitutes
[PERSON] [48]  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Butter Samples**} & \multicolumn{3}{c}{**Adhesive force [N]**} \\ \cline{2-4}  & **at 4 \({}^{\circ}\)C** & **30 min after Removing it from the Refrigerator** & **at 20 \({}^{\circ}\)C** \\ \hline LMK & \(-5.03\pm 0.76\) \({}^{\mathrm{a}}\) & \(-2.48\pm 0.33\) \({}^{\mathrm{c}}\) & \(-0.84\pm 0.06\) \({}^{\mathrm{d,e}}\) \\ LaME & \(-3.82\pm 0.05\) \({}^{\mathrm{b}}\) & \(-2.16\pm 0.27\) \({}^{\mathrm{c}}\) & \(-0.50\pm 0.11\) \({}^{\mathrm{e}}\) \\ LoME & \(-3.79\pm 0.19\) \({}^{\mathrm{b}}\) & \(-1.92\pm 0.11\) \({}^{\mathrm{c}d}\) & \(-1.39\pm 0.09\) \({}^{\mathrm{d}}\) \\ MEG & \(-3.16\pm 0.40\) \({}^{\mathrm{b}}\) & \(-2.23\pm 0.12\) \({}^{\mathrm{c}}\) & \(-1.24\pm 0.20\) \({}^{\mathrm{d}}\) \\ MEH & \(-3.79\pm 0.19\) \({}^{\mathrm{b}}\) & \(-1.81\pm 0.23\) \({}^{\mathrm{d}}\) & \(-1.71\pm 0.73\) \({}^{\mathrm{d}}\) \\ MMP & \(-3.44\pm 0.16\) \({}^{\mathrm{b}}\) & \(-2.68\pm 0.26\) \({}^{\mathrm{c}}\) & \(-0.59\pm 0.05\) \({}^{\mathrm{f}}\) \\ PME & \(-3.68\pm 0.45\) \({}^{\mathrm{b}}\) & \(-2.29\pm 0.07\) \({}^{\mathrm{c}}\) & \(-1.15\pm 0.45\) \({}^{\mathrm{d}}\) \\ PrME & \(-3.46\pm 0.14\) \({}^{\mathrm{b}}\) & \(-2.28\pm 0.07\) \({}^{\mathrm{c}}\) & \(-0.77\pm 0.09\) \({}^{\mathrm{e}}\) \\ \hline \multicolumn{4}{l}{**Butter substitutes samples**} \\ FM & \(-1.49\pm 0.11\) \({}^{\mathrm{d}}\) & \(-0.26\pm 0.05\) \({}^{\mathrm{g}}\) & n.d. \({}^{\mathrm{1}}\) \\ LuFM & \(-1.42\pm 0.07\) \({}^{\mathrm{d}}\) & \(-0.59\pm 0.06\) \({}^{\mathrm{e}}\) & \(-0.16\pm 0.03\) \({}^{\mathrm{g}}\) \\ LuM & \(-1.46\pm 0.05\) \({}^{\mathrm{d}}\) & \(-0.58\pm 0.07\) \({}^{\mathrm{e}}\) & \(-0.08\pm 0.01\) \({}^{\mathrm{g}}\) \\ PaEM & \(-2.08\pm 0.13\) \({}^{\mathrm{c}}\) & \(-1.31\pm 0.05\) \({}^{\mathrm{d}}\) & \(-1.16\pm 0.10\) \({}^{\mathrm{d}}\) \\ RMTM & \(-1.01\pm 0.05\) \({}^{\mathrm{d},e}\) & \(-0.66\pm 0.10\) \({}^{\mathrm{e}}\) & \(-0.24\pm 0.03\) \({}^{\mathrm{g}}\) \\ SSO & \(-1.47\pm 0.11\) \({}^{\mathrm{d}}\) & \(-0.95\pm 0.09\) \({}^{\mathrm{e}}\) & \(-0.24\pm 0.02\) \({}^{\mathrm{g}}\) \\ ZaM & \(-1.50\pm 0.06\) \({}^{\mathrm{d}}\) & \(-0.63\pm 0.08\) \({}^{\mathrm{e}}\) & \(-0.16\pm 0.03\) \({}^{\mathrm{g}}\) \\ BGP & \(-1.26\pm 0.04\) \({}^{\mathrm{d}}\) & \(-0.64\pm 0.08\) \({}^{\mathrm{e}}\) & \(-0.20\pm 0.03\) \({}^{\mathrm{g}}\) \\ \hline \multicolumn{4}{l}{**Butter Samples**} & \multicolumn{3}{c}{**Adhesiveness [N \(\times\) s]**} \\ \cline{2-4}  & **at 4 \({}^{\circ}\)C** & **30 min after Removing it from the Refrigerator** & **at 20 \({}^{\circ}\)C** \\ \hline LMK & \(-18.46\pm 0.98\) \({}^{\mathrm{a}}\) & \(-12.16\pm 1.67\) \({}^{\mathrm{b}}\) & \(-4.12\pm 0.34\) \({}^{\mathrm{e},f}\) \\ LaME & \(-17.26\pm 0.29\) \({}^{\mathrm{a}}\) & \(-10.60\pm 1.23\) \({}^{\mathrm{b},c}\) & \(-2.53\pm 0.50\) \({}^{\mathrm{f}}\) \\ LoME & \(-9.43\pm 0.35\) \({}^{\mathrm{c}}\) & \(-8.59\pm 1.03\) \({}^{\mathrm{c}d}\) & \(-3.55\pm 0.61\) \({}^{\mathrm{f}}\) \\ MEG & \(-10.82\pm 1.97\) \({}^{\mathrm{c}}\) & \(-8.81\pm 1.20\) \({}^{\mathrm{c}}\) & \(-5.64\pm 0.83\) \({}^{\mathrm{e}}\) \\ MEH & \(-14.10\pm 0.80\) \({}^{\mathrm{b}}\) & \(-7.93\pm 1.02\) \({}^{\mathrm{d}}\) & \(-6.93\pm 1.30\) \({}^{\mathrm{d}}\) \\ MMP & \(-16.59\pm 0.44\) \({}^{\mathrm{a}}\) & \(-12.68\pm 1.23\) \({}^{\mathrm{b}}\) & \(-2.93\pm 0.27\) \({}^{\mathrm{f},g}\) \\ PME & \(-17.32\pm 1.57\) \({}^{\mathrm{a}}\) & \(-10.45\pm 0.70\) \({}^{\mathrm{b},c}\) & \(-6.97\pm 1.32\) \({}^{\mathrm{d}}\) \\ PrME & \(-16.03\pm 0.34\) \({}^{\mathrm{a}}\) & \(-11.40\pm 0.34\) \({}^{\mathrm{b}}\) & \(-3.84\pm 0.51\) \({}^{\mathrm{f}}\) \\ \hline \multicolumn{4}{l}{**Butter substitutes samples**} \\ FM & \(-6.35\pm 0.32\) \({}^{\mathrm{d}}\) & \(-1.15\pm 0.17\) \({}^{\mathrm{h}}\) & n.d. \({}^{\mathrm{1}}\) \\ LuFM & \(-6.13\pm 0.22\) \({}^{\mathrm{d},e}\) & \(-2.61\pm 0.25\) \({}^{\mathrm{g}}\) & \(-0.86\pm 0.14\) \({}^{\mathrm{h},i}\) \\ LaM & \(-5.97\pm 0.87\) \({}^{\mathrm{d},e}\) & \(-2.65\pm 0.38\) \({}^{\mathrm{g}}\) & \(-0.52\pm 0.00\) \({}^{\mathrm{i}}\) \\ PaEM & \(-3.30\pm 0.83\) \({}^{\mathrm{f}}\) & \(-3.70\pm 0.76\) \({}^{\mathrm{f}}\) & \(-3.98\pm 0.45\) \({}^{\mathrm{f}}\) \\ RMTM & \(-3.99\pm 0.13\) \({found that the ratio between solid and liquid fats and the water content strongly influenced the hardness and spreadability of the product.