Water- and grease-resistant as well as air-tight containers are required for packaging of a spread. Various kinds of packaging materials namely, plastic cups or tubs,plastic-coated cartons, plastic-coated paper packs, polyethylene-lined paper-board containers, parchment paper, coloured glass containers, etc. are used. The packaged product is allowed to ‘set’ before distribution. Setting is the phenomenon where the spread is usually kept at a low temperature for several hours to get the desired consistency. Crystallization of fat during setting helps in attainment of final body characteristics. Setting temperatures govern the rheological properties of the product.Setting conditions vary from 0°C to 15°C for 4 hours to 48 hours.Low-fat spreads, as mentioned earlier, have a relatively short shelf life (7-90 days at 40 C to 300 C). However, most fat spreads keep well for several weeks under refrigeration. The shelf life of the product is affected by various factors, namely,type of emulsion and serum dispersion, moisture content, processing treatment, type of ingredients, salt content, packaging material, storage temperature, pH of the product and use of preservative.
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