# Comparison of the Spreadability of Butter and Butter Substitutes
## 2 Materials and Methods  
### Materials  
The study material consisted of eight butter samples coded as follows--LMK, LaME, LoME, MEG, MEH, MMP, PME, and PrME--and eight samples of butter substitutes (spreadable fats, consisting of blends of butter with vegetable oils) coded as follows: FM, LuPM, LaM, PaEM, RMTM, SSO, ZaM, and BGP (Table 1).  
These products were available in the Polish food market at the time of the analysis. All butter samples were declared by the manufacturers as products with an 82% fat content, and they were unsalted. After purchase, the product samples, packed in insulating bags, were transported to the laboratory within 0.5 h, where they were stored in a refrigerator at 4 \({}^{\circ}\)C until the analyses were carried out. Three independent purchases of each butter and butter substitute sample were made, representing independent replicates from three different suppliers.  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Sample Code** & **Declared Ingredients** & \begin{tabular}{c} **Energy Value (in** \\ **100 g** \\ \end{tabular} & \begin{tabular}{c} **Fat [g]** \\ **Fat [g]** \\ **Acids [g]** \\ \end{tabular} & \begin{tabular}{c} **Of Which** \\ **Saturated Fatty** \\ **[g]** \\ \end{tabular} & \begin{tabular}{c} **Carbohydrates** \\ **(g]** \\ \end{tabular} & \
\begin{tabular}{c} **Of Which** \\ **Sugas [g]** \\ \end{tabular} &
\begin{tabular}{c} **Protein** \\ **[g]** \\ \end{tabular} \\ \hline  & & **butter samples** & & & & & & \\ \hline LMK & pasteurized cream, lactic acid bacteria cultures & 3071 kJ/747 kcal & 82 & 53 & 0.7 & 0.7 & 0.6 & 0.00 \\ LaME & pasteurized cream & 3095 kJ/753 kcal & 83 & 54 & 0.8 & 0.8 & 0.6 & 0.00 \\ LaME & pasteurized cream & 3058 kJ/744 kcal & 82 & 55 & 0.7 & 0.7 & 0.7 & 0.00 \\ MEG & pasteurized cream, lactic acid concentrate, natural flavoring & 3061 kJ/744 kcal & 82 & 57 & 0.6 & 0.6 & 1.0 & 0.02 \\ MEH & pasteurized cream & 3068 kJ/746 kcal & 82 & 54 & 1.0 & 1.0 & 1.0 & 0.02 \\ MMP & pasteurized cream & 3095 kJ/753 kcal & 83 & 54 & 0.8 & 0.8 & 0.6 & 0.00 \\ PME & pasteurized cream & 3097 kJ/753 kcal & 83 & 55 & 0.7 & 0.5 & 0.8 & 0.02 \\ PME & pasteurized cream & 3063 kJ/745 kcal & 82 & 57 & 1.0 & 1.0 & 0.7 & 0.03 \\ \hline  & & **butter substitute samples** & & & & & & \\ \hline FM & milk butter, vegetable oils (rapesed, lineed), milk & 2807 kJ/683 kcal & 75 & 29 & 1.1 & 1.1 & 0.8 & 0.00 \\  & & butterfly, vitamins (A, D) & & & & & & & \\ \hline LuPM & butter, rapesed oil, water, lactic acid bacteria cultures & 2905 kJ/706 kcal & 78 & 35 & 0.6 & 0.6 & -0.05 & -0.01 \\ \hline LaM & cream, rapesed vegetable oil, amtatto bixin color, flavoring & 2559 kJ/622 kcal & 68 & 34 & 1.4 & 1.4 & 1.1 & 0.00 \\ \hline  & & vegetable fat non-hydrogenated palm oil, sunflower oil & & & & & & \\ \hline PaEM & cream, cereal fat, emulsifiers: E471, E472, E472, 322, acidity & 2822 kJ/686 kcal & 75 & 33 & 1.6 & 0.9 & 0.6 & 0.04 \\  & regulator: lactic acid, beta-carotene, flavors & & & & & & & \\ \hline RMTM & rapesed and palm oils, butter, reconstituted butter, water, sea salt, lecithin, natural flavoring, lactic acid, vitamins A, D, carotenes & & & & & & & \\ \hline SSO & pasteurized cream, rapesed vegetable oil, lactic acid cultures & 2523 kJ/613 kcal & 67 & 37 & 1.4 & 0.8 & 1.2 & 0.03 \\ \hline ZaM & cream, rapesed oil, amtatto, flavoring & & & & & & & \\ \hline BGP & Palm, rapesed and sunflower oils, water, anhydrous milk fat, E471, E472, E32, salt, flavoring, E160a, E330, vitamins A, D & & & & & & & \\ \hline \hline \end{tabular}
\end{table}
Table 1: Declared composition and nutritional value of tested butter and butter substitute samples.