The aim of this research was to investigate the effect of mineral fortification on the textural and oxidative stability of reduced-fat spreads produced using κ-carrageenan. Model systems were prepared containing varying amounts of zinc, copper, and iron. The hardness of the spreads stored at 5°C and 25°C was assessed over time using a penetrometer (20° cone), and it was observed that samples were generally weaker compared to the controls. Samples containing the transition minerals iron and copper were very susceptible to oxidation, becoming rancid rapidly. Low levels of zinc addition, between 2-10% of the recommended daily allowance (RDA), led to spreads with acceptable oxidative stability and a textural profile comparable to the controls over the storage period examined.
International Journal of Food Properties Vol. 12, Issue 2, p. 368-378