Low-fat spreads are dairy-based or fat-based products designed to provide a creamy texture and flavor similar to butter or margarine but with a reduced fat content, usually less than 40% fat. They are intended for consumers seeking lower-calorie alternatives without compromising on taste and spreadability. Low-fat spreads are commonly used as table spreads, sandwich fillings, or as ingredients in cooking and baking where traditional butter or margarine would otherwise be used. The classification of low-fat spreads is primarily based on the type of fat content, the processing method, and the presence of dairy ingredients. One common classification includes: 1. Dairy-based low-fat spreads: These are primarily made from milk fat, cream, or whey along with vegetable oils to reduce the total fat content. Examples include low-fat butter and ghee blends. 2. Margarine-type low-fat spreads: These contain a blend of vegetable oils, emulsifiers, and sometimes milk solids, with fat content lower than regular margarine. 3. Functional or fortified spreads: These include spreads enriched with vitamins, plant sterols, or omega-3 fatty acids aimed at providing additional health benefits, such as cholesterol reduction. Important