Whether directly from the refrigerator or at room temperature – sweet spreads have to stay smooth and spreadable over a wide range of temperature. Therefore the fats have to be selected by their melting behaviour. A small proportion of liquid oil improves the creaminess of the product. However, it is important that the oil phase doesn’t separate from the product. This can be achieved by addition of a hardstock which creates a network and prevents oiling out.
Besides vegetable fats, sweet spreads may contain high amounts of other fats like nut and almond oils or milk fat. Due to this, spreads tend to soften naturally. The higher the nut content in the product the harder the fat base has to be.
For the eating sensation not only creamy consistency, but also flavour release is important, which is influenced by the fat, too.