Spread (food)

Spread is the technical language generic term for spreadable food from viscous to pasty consistency that are consumed primarily by being applied to bread. In contrast, the term sandwich filling is not used for solid bread requirements such as meat or cheese in technical language. Spreads are manufactured on the basis of edible fats, edible oils, dairy products, sugar, fruit, vegetable or seed nuclei such as nuts.

There are sweet and salty or spicy as well as animal and vegetable spreads. Mixed forms are also possible. Usually flavoring ingredients are added such as spices, flavorings, sugar or cocoa.

Known sweet spreads are marmalade, jam, jelly and other fruit spreads, honey, sugar syrup and chocolate hazelnut cream. Salty - savory spreads are, for example, pate, cheese, lard, anchovy paste, monkeys fat and Liptauer. Peanut butter can be spiced sweet or savory. Vegetarian or vegan spreads are made ​​from vegetables, such as hummus made ​​from chickpeas or with yeast (eg Vegemite, Marmite, Cenovis ). Spreadable Fats such as butter and margarine in a broader sense to include only the spreads and are referred to as fat spread.

Swell

• Food dictionary Dr. Oetker, 4th edition 2004, article spreads, page 120