• Dharani Muthusamy POST GRADUATE STUDENT


Plant based butter is one of the great alternatives to dairy butter and most sustainable food. Replacement of dairy butter with plant source is also an environmental friendly approach and helps to avoid several lifestyle diseases like diabetes, hypercholestermia, obesity and coronary heart diseases so on. Plant based butter is mostly from oilseeds, nuts and seeds also from fruit like avocado that contains higher fat level which contains certain antioxidants and bioactive compounds which acts as antifungal, anticarcinogenic and cytotoxic activities. Recently, there are many finding and researches that works on the complete replacement of butter with the use of vegetable oils and emulsifiers. This review article presents some of seed and fruit butters and novel oleogels which are used as dairy fat replacers with desirable rheological and textural properties.


Download data is not yet available.


Afaneh I, Abu-Alruz K, Quasem JM, Sundookah A, Abbadi J, Alloussi S, Ayyad Z (2011) Fundamental elements to produce sesame yoghurt from sesame milk. American Journal of Applied Sciences, 8(11):1086–1092.
Amin T, Thakur M (2013) Cucurbita mixta (pumpkin) seeds- a general overview on their health benefits. International Journal of Recent Scientific Research, 4(6):846–854.
Aruna Kumari Yadla, M S Baig, Aishwarya, Alekhya, Nirmala, Rushma Teja,Venkatesh and Sandhya M (2013). Development of Watermelon rind incorporated Fruit butter. International Journal of Engineering Research & Technology, 2(10), 70-75.
A Wesley Burks (2008). Peanut allergy. Seminar in Lancet. 371 (9623), 0–1546.
A.P.Gandhi (2009). Simplified process for the production of sesame seed (Sesamum indicum L) butter and its nutritional profile. Asian Journal of Food and Agro-Industry, 2(01), 24-27.
Braide W., Odiong, I. J. and Oranusi S. (2012) Phytochemical and Antibacterial properties of the seed of watermelon (Citrullus lanatus). Prime Journal of Microbiology Research, 2(3), 99-104.
Bhuyan, D.J., Alsherbiny, M.A., Perera, S., Low, M., Basu, A., Devi, O.A., Barooah, M.S., Li, C.G., Papoutsis, K (2019). The Odyssey of Bioactive Compounds in Avocado (Persea americana) and Their Health Benefits. Antioxidants, 8, 426.
Chawla, N. Chawla, Y. Pant, Milk and Dairy Products in India – Production, Consumption and Exports: Introduction, Hindustan Studies & Services Ltd., India, 2009 (Retrieved 23rd October 2020) 〈 dairysept09report.pdf〉.
Damir .A.A. (1984). Utilization of sunflower seeds in tahina and halawa processing. Food Chemistry, 14(2), 83–92.
David R. Elmaleh. 2000. Olive Oil Butter. US006113971A.
Dilipkumar Pal (2011). Nuts and Seeds in Health and Disease Prevention. Sunflower (Helianthus annuus L.) Nuts and Seeds in Health and Disease Prevention 1st edition,1097–1105.
Djekic Ilija, Miocinovic Jelena, Tomasevic Igor, Smigic Nada, Tomic Nikola (2014). Environmental life-cycle assessment of various dairy products. Journal of Cleaner Production, 68(2014), 64–72.
Dreher, M. L., Schantz, R. M., Holm, E. T., & Frazier, R. A. (1983). Sunflower Butter: Nutritional Evaluation and Consumer Acceptance. Journal of Food Science, 48(1), 237–239.
El-Adawy. T. A. & Mansour, E. H. (2000). Nutritional and physicochemical evaluations of tahina (sesame butter) prepared from heat-treated sesame seeds. Journal of the Science of Food and Agriculture, 80(14), 2005–2011.
Goyal, A., Sharma, V., Upadhyay, N., Singh, A., Arora, S., Lal, D., et al. (2014). Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. Journal of Food Science & Technology, 52(7), 4256–4265.
Guasch-Ferre M, Hruby A, Salas-Salvado J, Martinez-Gonzalez MA, Sun Q, Willett WC, et al. Olive oil consumption and risk of type 2 diabetes in US women (2015). The American journal of clinical nutrition. 102(2):479–86.
Seema Gulati, Anoop Misra, Susan L Colles, Dimple Kondal, Nidhi Gupta, Kashish Goel,
Habibi-Najafi, M. B., & Razavi, S. M. A. (2007). Reduced Fat Sesame Paste/ Date Syrup Blend: A Novel Product. Acta Horticulturae, (736), 505–509.
Harwood, J. L., & Yaqoob, P. (2002). Nutritional and Health Aspects of Olive Oil. European Journal of Lipid Science and Technology, 104(9-10), 685–697.
Hughes, N. E., Marangoni, A. G., Wright, A. J., Rogers, M. A., & Rush, J. W. E. (2009). Potential food applications of edible oil organogels. Trends in Food Science & Technology, 20(10), 470–480.
Johnson, L. A., Suleiman, T. M. & Lusas, E. W. (1979). Sesame protein: A review and prospectus. Journal of the American Oil Chemists' Society, 56, 463-8.
Jyothi lakshmi .A, Purnima Kaul (2011). Nutritional potential, bioaccessibility of minerals and functionality of watermelon (Citrullus vulgaris) seeds, LWT - Food Science and Technology 44(8), 1821–1826.
Liao Xun, Gerichhausen Monique J. W, Bengoa Xavier, Rigarlsford Giles, Beverloo Ralph H, Bruggeman Yvonne, Rossi Vincent (2020). Large-scale regionalised LCA shows that plant-based fat spreads have a lower climate, land occupation and water scarcity impact than dairy butter. The International Journal of Life Cycle Assessment.
Lima, I. M., & Guraya, H. S. (2006). Optimization Analysis of Sunflower Butter. Journal of Food Science, 70(6), s365–s370.
María-Isabel Covas, Valentina Ruiz-Gutiérrez, Rafael de la Torre, Anthony Kafatos, Rosa M. Lamuela-Raventós, Jesus Osada, Robert W. Owen, Francesco Visioli (2006). Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans, Nutrition Reviews, 64(10), 20-30.
Maryam Hashemian, Gwen Murphy, Arash Etemadi, Sanford M Dawsey, Linda M Liao, Christian C Abnet (2017). Nut and peanut butter consumption and the risk of esophageal and gastric cancer subtypes, The American Journal of Clinical Nutrition, 106 (3), 858–864.
Moschakis, T., Panagiotopoulou, E., & Katsanidis, E. (2016). Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties. LWT, 73, 153–161.
Mohammad B. Habibi-Najafi and Z. Alaei. (2006). Rheological Properties of Date Syrup/Sesame Paste Blend. World Journal of Dairy & Food Sciences, 1 (1): 01-05.
Nagendra Prasad MN, Sanjay KR, Prasad DS, Vijay N, Kothari R, Nanjunda Swamy S (2012) A Review on Nutritional and Nutraceutical Properties of Sesame. Journal of Nutrition and Food Sciences, 2:127.
Panagiotopoulou, E., Moschakis, T., & Katsanidis, E. (2016). Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages. LWT, 73, 351–356.
Parker ED, Harnack LJ, Folsom AR (2003). Nut Consumption and Risk of Type 2 Diabetes. Journal of the American Medical Association. 290(1):38–39.
Radocaj OF, Dimic EB, Vujasinovic VB (2011) Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo l.) seed press-cake. APTEFF 42:1–288.
Sawaya, W. N., Ayaz, M., Khalil, J. K., & Al-Shalhat, A. F. (1985). Chemical composition and nutritional quality of tehineh (sesame butter). Food Chemistry, 18(1), 35–45.
Seema Patel (2003). Pumpkin (Cucurbita sp.) seeds as nutraceutic: a review on status quo and scopes. Mediterranean Journal of Nutrition and Metabolism (2013) 6:183–189.
Sethi, N., & Balasubramanyam, B. V. (2017). Optimization of butter fruit incorporated fat spread using instrumental textural analysis: a response surface methodology. Journal of Food Measurement and Characterization, 12(2), 859–866.
Serge Rozenberg, Jean-Jacques Body,Olivier Bruyère, Pierre Bergmann, Maria Luisa Brandi, Cyrus Cooper, Jean-Pierre Devogelaer, Evelien Gielen, Stefan Goemaere, Jean-Marc Kaufman, René Rizzoli, Jean-Yves Reginster (2016). Effects of Dairy Products Consumption on Health: Benefits and Beliefs—A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases. Calcified Tissue International, 98(1), 1–17.
Shahidi-Noghabi, M., Naji-Tabasi, S., & Sarraf, M. (2018). Effect of emulsifier on rheological, textural and microstructure properties of walnut butter. Journal of Food Measurement and Characterization.
Sunil Bansal, Mamatha Mishra, Vaishali Madkaikar, Swati Bhardwaj (2013). Dietary Intakes and Familial Correlates of Overweight/Obesity: A Four-Cities Study in India. Annals of Nutrition and Metabolism, 62(4), 279–290.
Trevisan, Maurizio (1990). Consumption of Olive Oil, Butter, and Vegetable Oils and Coronary Heart Disease Risk Factors. JAMA: The Journal of the American Medical Association, 263(5), 688-692. (Retrieved on 2nd December 2020 at 8.11pm)
Udara. S. P. R. Arachchige, S. J. Ranaweera, A.A.L.T. Ampemohotti, P.K.T. Nayanakanthi, D.S.P. Edirisinghe, Wimalarathne N.R.G.S.S (2017). Preparation of Avocado Butter. International Journal of Scientific & Technology Research, 8 (10), 3527- 3530.
How to Cite
Muthusamy D. PLANT BASED BUTTER NAD NOVEL ALTERNATIVES: PLANT BUTTER. FASJ [Internet]. 2020Dec.29 [cited 2021Jun.18];2(01):25-4. Available from:
Research Articles