Like low fat spreads, cholesterol-lowering spreads, reduced sugar spreads, and enriched antioxidants spread. As a result, some functional spreads were introduced. The growth of the “functional foods” categories in the market stimulated and pushed spread manufacturers for development. Moreover, some spreads are designed to serve specific nutritional purposes and to contribute to a healthy diet. Spreads are mainly applied to perform these two functions: adhesion of the “top layer” to the bread and lubrication. It is seldom eaten in a completely pure form, but usually in combination with other foodstuffs. On the other hand, Bread is an important part of the diet in many parts of the world. They are classified as water/oil (W/O) emulsions with different formulations consisting of fat, water, emulsifiers, stabilizers, salt, antioxidants, and other ingredients. Spreads are semi-solid foods rich in fat which should flow easily when deformed. The market need for zero or low-fat food products has become increasingly important and so new ingredients and knowledge are needed in order to manipulate these types of products, such as margarine, spreads, salad dressings. In addition to important properties such as stability and flavour, the control of the microstructure of artificial structured foods is often the quality-determining factor. The final product has a complex microstructure held together by binding forces between the various phases. The artificial structured foods use texturing processes such as, for example, emulsification processes, foaming, spread kneading, etc. The purpose of many food processing operations is to create microstructures that give the product the desired properties.
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