The Development of Reduced Fat Sandwich Spread from Soy Milk

Abstract

Sandwich spread has 2 parts which are cream spread and mass (vegetable and/or meat). Cream spread is emulsion part and there is vegetable oil and egg yolk as main ingredients. This research was aimed to develop sandwich spread product which used soy milk as main raw material as well as vegetable oil reduction and without egg yolk. The research was conducted at the Department of Food Processing and Preservation. Institute of Food Research and Product Development (IFRPD). Kasetsart University, during March, 2009 to March, 2010. The effect of 3 flours; rice flour, waxy rice flour and corn flout (0.75% and 0.25% by weight) and 2 types of hydrocolloid; xanthangum and carragenan on cream spread’s texture and stability were studied. Including, reduced fat recipe was developed. Final product was tested for their properties and their shelf life. The results showed that the cream spread was produced by 0.25% rice flour as texturizer and 0.1% xanthangum as stabilizer. It had characteristic like commercial product and stability of emulsion was good. The cream spread could reduce vegetable oil to 20% and when it had already mixed with vegetable and TVP, there was 16.22% fat content. The total energy was 217.24 Kcal/100g, energy from fat was 145.98 Kcal/100g. From shelf life studied, was found the product suitable to keep in refrigerator at least 2 months. The chemical and physical properties were not different from fresh product and microbial were not over the standard of product certification from Thai Industrial Standard Institute, Ministry of Industry through shelf life studied time.