ABSTRACT
In order to achieve some of the textural and melting characteristics of butter, Mege Mouries "tailor-made" the fat phase by fractionating tallow. Since that time the spread manufacturer used the techniques of modification, like hydrogenation, fractionation, and chemical interesterification, as they became available on a commercial scale in order to make use of cheap and readily available oils and fats. By these procedures crystallizing and melting characteristics were achieved that would ensure easy and consistent manufacture as well as the product functionality and edibility required in the marketplace.
