What is spread in forex. What determines the spread

What is spread? What is better spread or oil?

1. better, of course, butter, because the spread is margarine with all sorts of additives, but the spread is cheaper
2. Spread = this is oil on vegetable fat, i.e. margarine. It is better to eat oil, and fry on a spread.
   In the salad, you can add a spread instead of vegetable.
3. Spread is an emulsion fat product with a mass fraction of total fat from 39% to 95% inclusive. Unlike margarine, the spread should have a plastic, easily spreadable consistency. Unlike butter, along with milk fat, the composition of spreads includes natural or hydrogenated vegetable oils in various proportions.

   The name "creamy-vegetable spread" means that milk fat (cow butter) predominates in the composition of the product, and less than half of vegetable fats in it. In vegetable and creamy spreads, the opposite is true: less vegetable fats - more milk fats.

   Compared to butter, spreads contain useful additives, and they have less fat content and are easier to digest. But the most important advantage of the spread is that they have no or almost no cholesterol, which means that there is a chance to reduce the risk of coronary heart disease and, accordingly, heart attack and stroke. In the West, spreads have long been in demand.
   So the spread is better

4. spread is margarine
5. a mixture of margarine and butter - it is cheaper)))))))
6. margarine
7. Spread is a substitute for butter, it contains only
   vegetable fats and vitamins. And butter is animal fat.
   Of course, the oil is tastier, but its consumption must be limited.
8. Of course, butter, not cheap substitutes
9. It has become a shame now to call a spade a spade, so they call margarine a spread, and butter that, by its nature, is not such.
10. Spread (spread) is one of the substitutes for butter, a low-calorie margarine with an easily spreadable consistency.
    Spreads may include:
    - milk fat;
    -cream;
    -butter;
    - natural or modified vegetable oils;
    -nutritional supplements.
    The composition of spreads should not include more than 8% of the mass fraction of trans-isomers of oleic acid in the fat isolated from the product. (GOST R 52100-2003 Melted spreads and mixtures. General specifications.)
    Types of spreads depending on the composition:
    - creamy-vegetable spread, mass fraction of milk fat 50-95%;
    - vegetable and creamy spread - mass fraction of milk fat 15-50%;
    - vegetable-fat spread without adding milk fat, or with a mass fraction of milk fat not more than 15%

    Types of spreads depending on fat content:
    - high-fat spreads with a mass fraction of fat from 70% to 95%;
    - medium-fat spreads with a mass fraction of fat from 50% to 69.9%;
    - low-fat spreads with a mass fraction of fat from 39% to 49.9%

11. Well, oil, of course. Spread is a lot of all sorts of additives, close to margarine.
12. well, oil is more natural .... but if diets are followed, they also use a spread - it is less caloric
13. The spread is the composition of vegetable oils, and the oil is the composition of animal fats. What you better choose for yourself)
14. Butter is a product made from milk, more precisely cream, and spread is a mixture of butter and vegetable fats. Oil is definitely better and more expensive.
15. No, it's not margarine. the spread consists of fat-soluble vitamins, low content (or even absence) of animal fats, sources of cholesterol. The spread always remains soft, even if you just took it out of the refrigerator, so it is very convenient to spread it on bread. The only thing you need to be careful when buying. GOST for ours has now been tightened, but I prefer to buy ...
16. I love butter, it's delicious.

Most people who are not really familiar with the spread, to the question “What is it?” - they answer something like this: “Probably new butter.” Or: "It's something like margarine" ... But how is it really?

The word foreign...

(from the English spread - “spread”) - not butter, although when it first appeared on domestic shelves, we were presented with it as “light butter”. But about ten years ago, a special GOST was developed for this product. And the word "oil" from its name disappeared.

Recall that cow butter is a product made from natural cream and having a fat content of at least 50% (low fat butter) or 80% (classic fat butter). Spreads are made from milk fat and / or vegetable oils, sometimes with the addition of various ingredients. This product is very flexible (it is no coincidence that spreads are sold in plastic troughs), and its fat content ranges from 39 to 95%. Accordingly, spreads are divided into low-fat and high-fat. They can use cream, milk, and buttermilk. Inherent component spread - vegetable oil (sunflower, olive, corn, palm, etc.).

Oil is not oily?

The butter familiar to us is not so harmless and not so equally useful to everyone without exception, as many used to think. It contains a large amount of animal fat, which, in turn, has a high content of so-called saturated fats. It has been established for several decades that saturated fats lead to an increase in blood cholesterol levels. There are also relevant recommendations from the Institute of Nutrition of the Russian Academy of Medical Sciences: replace 5-10 g of butter per day with 1-2 tablespoons of vegetable oil. But vegetable oil in its pure form is not a delicacy for everyone, and it is practically not always convenient to eat it purely.

A and vegetable fats, has a balanced composition and is suitable for making sandwiches, for baking, frying, adding to cereals, side dishes. Most importantly, spreads prepared without the use of animal fats do not contain cholesterol. Also, the composition of fatty acids almost does not change during processing, therefore, for example, in popular spreads, the content of their trans-isomers (another modern nightmare along with cholesterol) ranges from 1 to 8%. And this, by the way, is an important difference between the spread and margarine, because in margarines the content of “freak molecules” reaches 24-29%, and this figure increases after baking).

From the pharmacy, but not the medicine

Spreads appeared in the 30s of the last century. The first spreads were sold in pharmacies, and now in Europe it is one of the most popular preventive products. But the Russians are reluctant to part with their habit of butter. After all, butter, milk are so natural, “rustic” ...

This, by the way, is used by some unscrupulous spread producers. The word "spread" is written imperceptibly, but in large print they place the inscription "Bogorodskoye", "Slavyanskoye", etc. Thus, associations with butter appear. But a quality spread does not need such tricks. This is a self-sufficient product of a new generation, which successfully combines both taste and benefits.

Thanks to modern technology production of vegetable oils. And, as a rule, they are enriched with vitamins.

But, like any other product, spreads should not be abused. It is better to eat them in the morning, for example, for breakfast. When buying a spread, you need to pay attention to its composition. The number of calories in a high-fat spread will in no way contribute to the process of losing weight. Is it possible to give a spread to a child? Of course. But do not forget that natural butter should also be present in the children's diet.

To date, nutritionists do not have a clear answer to the question of what to choose: spread or butter. The main thing for us is to have a clear idea of ​​the product we are buying. Both butter and spread have their pros and cons. But after all, we are so different, so we will select the best option so as not only not to harm our health, but even improve it.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Many consider oil and spread to be homogeneous products, which is not true. Products differ in composition, useful, harmful properties, effects on the body. Since 2004, GOST means that the spread is not butter, the product is not included in this category, but has its own requirements for taste and appearance. A distinctive feature of the oil is the price (at least 200 rubles per pack). A substitute costs two or three times less.

What is spread

A food product based on milk and vegetable fats (from 39 to 95%) is called a spread. Translated from English, the word spread (read "spread") means smearing or stretching. The product is not margarine or butter, as it is not made from natural cream, but based on fats. Additionally, flavors, flavors and vitamins are used to make a substitute.

Prior to the appearance on July 1, 2004 of the GOST of Russia “Spreads and melted mixtures. General technical conditions ”(GOST R 52100-2003) the product was called together with the word oil: “light”, “soft” or “combined”, etc. With the adoption of GOST, the spread got its name, a product category, which must be indicated on the packaging. This is the general name for all spreadable products (including mixtures of vegetables, cottage cheese or other products), the word "spread" is rarely used.

A quality product can be distinguished by taste and appearance, to which certain requirements are imposed. According to GOST “Spreads and melted mixtures. General specifications "(R 52100-2003) oil spread must:

• be plastic, even when chilled, retain the property of easy spreading on bread;
• have a color from completely white to yellowish, glossy;
• have a slightly shiny, shiny, dry cut;
• be of uniform consistency;
• have a taste and smell of sweet-cream, sour-cream, cream or the taste of aromatic additives;
• milk and cream that have not passed the veterinary and sanitary examination and are not documented are not allowed to manufacture the spread;
• the composition should not contain antioxidants: butylhydroxyanisole, tert-butylhydroquinone, butyloxytoluene, gallates.

Compound

The substitute consists of vegetable and milk fats (its type depends on their percentage: vegetable-creamy, vegetable-fat or creamy-vegetable). The chemical composition consists of saturated fatty acids (monounsaturated and polyunsaturated) and vitamin A, does not contain cholesterol in large quantities. The composition of the ingredients consists of:

• milk fat;
• natural or modified vegetable oils: coconut and palm;
• milk or cream;
• food additives (preservatives, dyes, flavor enhancers) and antioxidants (E310-E313, E319-E321).

Kinds

The spread is distinguished by the percentage of fat per product with a low (from 39 to 49.9%), medium (from 50 to 69.9%) or high (from 70 to 90%) percentage of fat content. There are three types of this product:

• Vegetable-creamy. A sweetish substitute for a creamy product (more close to it) with a high nutritional and biological value. By consistency, it is plastic, soft, well smeared on bread. The product is combined in composition, so it includes: palm, coconut, soybean oils, emulsifiers, natural dyes, flavors, sorbic acid. Fats make up to 82% of the total nutritional value. Calories: less than 670 kcal per 100 grams. The shelf life of the product is within 120 days.
• Vegetable fat. The composition of this product substitute: fats of vegetable, animal origin, vitamins A, D, phytosterols, minerals, a small amount of butter. The latter indicator affects the fact that there is almost no cholesterol in the product. The substitute contains a minimum of calories: 360 kcal per 100 grams. Vegetable-fat butter substitute spread is used in the prevention of heart disease associated with obesity.
• Creamy vegetable. The composition is enriched with vegetable oils. Slightly sour solid product is rich in polyunsaturated acids, which allow you to normalize the activity of the cardiovascular and digestive systems, biological fibers, pectin, inulin. The fat content is up to 85.5%. Shelf life - up to 3 months in the refrigerator.

Benefit

A well-made spread according to all the rules of GOSTs leads to improved health. The positive qualities of a butter substitute include:

• low calorie;
• a small percentage of cholesterol (replaces a creamy product for people who monitor indicators);
• high nutritional value;
• a product surrogate can be included in the diet when losing weight on a diet;
• the composition contains vitamins (E, D, A,);
• the composition is rich in minerals;
• quality compositions are enriched with acids (Omega-6);
• substitute improves health;
• regulation of digestion;
• slowing down the aging of the body;
• does not contain harmful preservatives;
• preventing diseases;
• has a long shelf life.

Harm

The negative consequences of using the spread occur if the product contains cholesterol, trans isomeric acids and trans fats (hydrogenated). Excessive consumption can lead to diabetes, vascular and heart problems, infertility, Alzheimer's disease, oncology (in difficult cases). Doctors strongly recommend using the product if the percentage of trans fats is not more than 8%.

Spread manufacturers solve this issue by replacing oils with palm or coke oils, which do not contain dangerous fatty substances. Doctors focus on the content of sunflower and soybeans in the product, which pose a health hazard after processing. The composition of a safe product dispenses with these types of product. Substitutes obtained by enzymatic interesterification from several fats are recognized as harmless.

What is the difference between spread and oil

The GOST states that the spread does not belong to the “oil” category. This is due to the difference between them in a number of properties:

• Fats. Butter is made from natural fats ( percentage not less than 64%), spread - half consists of vegetable fats.
• Additives. As part of the substitute, you can find palm, coconut, sunflower oils (together or one kind). Saturated fats predominate in the creamy product. In 2005, the WHO (World Health Organization) recommended reducing saturated fat to avoid the risk of heart disease.
• Production method, corresponding trans fat indicator. The spread is based on hydrogenation, which eliminates or minimizes trans fats in the composition (this also distinguishes the product from margarine). Permissible safe rate for the body - no more than 8% concentration. In a creamy product, trans fats occupy about 10% (excessive consumption, especially in summer, is prohibited).
• Calorie content. A distinctive feature in the store will be that the substitute is on average 100 kcal less calories than the oil product.
• Package. The easiest way to understand what kind of food is on the counter. It must be indicated on the front or back whether the product is oil or spread (often the word "oil" is indicated in large letters on the package, and "spread" on the back in small print). For the latter, the variety is indicated on the packaging.

Video

Spreads began to be produced as an alternative to butter. The reason is simple: milk fat does not quite meet modern requirements for a complete dietary fat in terms of the ratio of saturated and unsaturated fatty acids. There are significantly more saturated fatty acids in it (50-70%) than unsaturated ones (25-37%).

A significant disadvantage of milk fat is the deficiency of essential linoleic acid (1-4%), which contributes to the accumulation of cholesterol in the blood and becomes one of the causes of atherosclerosis.

Spread differs from butter in a balanced fat composition. It allows you to combine the traditional consumer characteristics of butter and the increased physiological value of the fat product, experts say.

However, it is important to emphasize that this is true only for quality products. At the same time, do not forget that it is almost impossible to make a spread without the use of emulsifiers. And if the spread does not contain preservatives, it is unlikely to be accepted by retail chains due to short term storage. In addition, as a rule, flavors and dyes are added to this product, otherwise it will be rather unattractive to the consumer.

What should be the spread?

The quality of the spread, its physical properties - consistency, plasticity, melting point, stability of the crystal structure, consumer characteristics - primarily depend on the characteristics and quality of the fats included in the recipe.

GOST imposes quite stringent requirements on the fat base of spreads.

Firstly, they must contain a minimum amount of hydrogenated fats, which are carriers of trans-isomers and form the structure of the spread as a solid fraction.

Secondly, the recipe should be rich in natural liquid vegetable oils with a high content of polyunsaturated fatty acids. Just on the basis of this, the benefits of the product are evaluated.

In vegetable-fat spreads according to GOST, at least 15% linoleic acid must be present, in creamy-vegetable and vegetable-creamy spreads - at least 10%.

To obtain a quality spread that complies with GOST, as a rule, multicomponent mixtures are used with a balanced ratio of solid and liquid vegetable oils and fats. They provide the desired consistency of the product, as well as the required content of linoleic acid and the regulated amount of trans isomers.

In the manufacture of spreads, modified fats are used - interesterified, fractionated, hydrogenated. As a solid fraction, natural vegetable oils are also used - palm, coconut, palm kernel. As a liquid fraction - mainly sunflower and soybean oils.

When using hydrogenated oils, the content of trans-fatty acids in the spread today should not exceed 8%, and from 01.01.2018 the norm will be reduced to 2%. These are the requirements of the Technical Regulations of the Customs Union 024/2011.

In European countries, the content of transisomers is regulated in the range from 2 (Denmark, Switzerland) to 5 (Great Britain) percent.

The American Public Health Association has declared a voluntary phase out of the use of fats containing trans fatty acids.

In a bar or container?

On the shelves of stores today you can find spreads in bars and in polymer packages. If you bought the product in a plastic container, it means that there is very little solid fat, which is usually saturated, and a lot of healthy unsaturated fatty acids. In countries where they have abandoned butter in favor of spreads, it is products in polymer packaging that are used for food. It is believed that such spreads are more dietary.

The product in the bar necessarily contains solid fat. However, you should not be afraid of this: the composition of a high-quality spread is formed in such a way that it is safe for health. Again, with a caveat: if it's not fake!

It is unprofitable to produce high-quality spreads

Today, manufacturers are responsible for compliance with the Technical Regulations TS 024/2011 on the content of trans-fatty acids in spreads. Accordingly, compliance with the regulations directly depends on the integrity of the manufacturer.

According to the theory, in a competitive environment, better products should displace counterfeit products. However, in practice the opposite is often the case.

The current conditions of modern Russian market make it unprofitable to comply established standards. A manufacturer interested in profit growth must take care of selling his products to as many consumers as possible. This is possible only if the goods are present in retail chains.

But this is where the price factor comes into play. It turns out a vicious circle: if you want to be successful, reduce the cost of goods, reduce the cost of raw materials, use low-quality ingredients in production. If you want to be conscientious, get a product that is not competitive in price, with which it is very difficult to break into retail chains. It is easy to guess which option most manufacturers choose.

Experts around the world quite persistently call transisomers one of the causes of the development of cardiovascular diseases, oncological pathologies and chronic fatigue syndrome. On July 1, 2013, the Technical Regulations for Oil and Fat Products of the Customs Union (TR TS 024/2011) came into force, which replaced federal law No. 90. According to the new document, from January 1, 2015, the content of trans isomers in hard margarines should not exceed 20%, from 2018 - 2%.

Milk fat substitutes, soft and liquid margarines should not contain more than 8% trans isomers. From the beginning of 2018, this rate will decrease to 2%.

Until January 1, 2015, transisomers will not be standardized in fats for special purposes (culinary, confectionery, baking, etc.), and from this date until January 1, 2018, the norm will be no more than 20%, from 2018 - no more than 2% . The norm of the content of transisomers for spreads (now - no more than 8%) from January 1, 2018 will also decrease to 2%.

Thus, for at least another 4.5 years, the circulation of food products with a fairly high level of trans-isomers is allowed in Russia, and for a number of product items - without restrictions.

- However, manufacturers of such food products are not required to provide consumers with information about the content of trans isomers on labels and packages, as is the case today in Europe and the USA, - explains Vsevolod Vishnevetsky, chairman of the St. Petersburg PLO “Public Control. At the same time, Russian consumers have the right to know what they eat, what products contain trans-isomers and in what quantity, what health risks products with a high content of these substances carry. The right of consumers to complete and reliable information about goods and services is enshrined in Art. 10 of the Federal Law No. 2300-1 "On the Protection of Consumer Rights".

Since the adopted interstate agreements in the field of technical regulation primarily protect the interests of food corporations, and not ordinary citizens, public organizations, guided by Art. 45 of the Federal Law No. 2300-1 “On the Protection of Consumer Rights”, should widely raise the issue of strengthening state supervision and control of foodstuffs containing trans-isomers, advocate further restriction of the circulation of such foodstuffs, the introduction of their mandatory special labeling.

The St. Petersburg public consumer organization "Public Control" purchased nine samples of oil and fat products in the city's retail network - eight spreads (according to GOST R 52100-2003) and one butter at a suspiciously low price - and handed them over for analysis to the laboratory of the FBU "Test - St. Petersburg.

Experts rejected a third of the samples. Two out of nine spread samples were found to be dairy-fat free. Less than 15% turned out to be it in the third sample, which was sold as oil.

The vegetable-fat spreads "Burenka" (Peterpak LLC, St. Petersburg), "Rumyashka" (IP Rumyantsev A.B., Novomoskovsk), "Generous Summer" (JSC "Fat Plant", Yekaterinburg) were subjected to tests , "Babushkino" (LLC "Russian Industrialist", St. Petersburg), "My family" Stanichnoye Sun" (LLC "Petroprodukt - Otradnoe", Leningrad region), "Peasant Creamer" (OJSC "Nizhny Novgorod Oil and Fat Plant", Nizhny Novgorod), vegetable and creamy spreads TM "Slavyansky" (JSC "Rosexpoprom", St. Petersburg), "Chocolate for Tea" (OJSC "Evdakovskiy Oil and Fat Plant" , Voronezh region), "Vologda" (LLC "Traktir-Altai", Moscow region) and "Traditional sweet cream butter" (LLC "Germes", St. Petersburg). The last three samples turned out to be counterfeit.

Thus, the sample "Traditional Sweet Cream Butter" (LLC "Germes", St. Petersburg), purchased at a price of 27.90 rubles. for 180 grams does not fit the definition of butter: milk fat in it turned out to be less than 15%! That is, "butter" from "Hermes" is more like margarine than a spread.

According to the conclusion of the laboratory, it does not meet the requirements of the Technical Regulations for Milk and Dairy Products No. 88-FZ and GOST R 52969-2008 “Butter. Specifications". Mass fraction moisture in it amounted to almost 18.8% at the rate of "no more than 16%". The mass fraction of fat was 78.8%, which does not correspond to the label - "82.5%".

The experts also determined that this pseudo-oil has a not pronounced creamy taste and an extraneous aftertaste.

Spread is not yet quite a familiar thing for Russian housewives. It is actively bought in stores, but still it is not clear that it is either light butter or tasty margarine ... Neither of these, of course, is true. Spread is a special food product that has both beneficial properties and contraindications.

Spread is not butter or margarine. The first is produced on the basis of animal milk fat, the second - on the basis of vegetable fats, and the spread is a combined product. It is usually very soft, has a delicate texture and is ideal for baking and spreading on sandwiches.

A bit of history

In the 90s of the last century, a product called “soft oil” appeared in Russia. This oil was cheaper than ordinary butter, so consumers rushed to buy it en masse. At the same time, a deep crisis began. Agriculture, there was not enough raw material for the production of butter, and this caused an increase in the production of spreads, but, in addition, massive falsifications of butter. It was much inferior to the usual quality, caused health problems and multiple poisonings. In fact, it was a poor quality margarine with a huge amount of cheap additives. This eventually led to the ingrained opinion in society that "soft butter is very unhealthy." Therefore, in 2003, GOST was introduced, standardizing the production of spreads and butter. However, the spreads had already been heavily discredited by that time.

What are the spreads

There are three types of spreads according to their composition:

Creamy-vegetable - the share of milk fats in them is more than 50%, that is, in composition they are closer to butter.

Vegetable and creamy - the share of milk fats ranges from 15 to 49%

Vegetable fat - almost do not contain milk fat, that is, in composition, they, in fact, are margarine.

The word "spread" comes from English to spread - "to spread". In English-speaking countries, this is the name of any product that can be spread on bread.

According to GOST, the word “butter” should not be on the spread packaging. The color of the spread ranges from white to light yellow, the cut surface should look dry and shiny.

Choose in the store those spreads that comply with GOST.

The benefits and harms of spreads

The reduced content of milk fats contributes to the fact that the spread contains much less cholesterol compared to butter, in addition, the spreads are enriched with phytosterols and vitamins A and D. Compared to butter, spreads contain much less saturated fatty acids, but in terms of the content of unsaturated , monounsaturated and polyunsaturated, they benefit greatly.

The spread is much better than butter for those who are watching their figure - it is a low-calorie product, while the calorie content of butter is about 700 calories per 100 g.

But there is also a downside. In the production of spreads, artificial trans fats are used. In moderation, they are not dangerous, but in large doses, they can worsen the condition of the walls of the arteries. This can lead to diseases such as diabetes, heart disease, and even cancer. Therefore, when choosing a spread, pay attention to the composition: trans fats should contain no more than 8%.

Spread - what is it? Creamy-vegetable spread and its properties

Many people believe that the spread is a low-quality analogue of oil, but they are mistaken. In fact, this is a very healthy and low-calorie product with high nutritional value.

Spread and its types

This combined oil substitute only came into wide production in 2003. The name comes from the English word "spread", which literally translates as "smearing". Since 2008, in Russia, a spread is understood as a food product that is made from milk and vegetable fats (at least 39% of the total mass). The substitute has a plastic consistency and is easily smeared on bread.

There are three types of spread:
1. Vegetable fat.
2. Vegetable and creamy.
3. Creamy vegetable.
Each of these substitutes differs in the content of milk fat. In the first form of the product of this substance should be less than 15%, in the second - from 15 to 50%. The most high-calorie is the creamy-vegetable spread - this is a product with a milk fat content of more than 50%. In dietology, all three types are allowed.
It is impossible to ignore such a thing as the return of the spread to the state of the oil. If desired, you can make a full-fledged fatty product from a substitute, but this is impossible at home.

The difference between spread and butter

What these two products have in common is that they are made from milk cream. If natural fats are used for manufacturing (at least 64%), then it will be butter. Spread is a combined product. It should at least half consist of vegetable fats.
For the manufacture of a substitute, oils such as palm, sunflower, coconut are used. Most often, the spread includes all three types, but sometimes manufacturers save on quality, limiting themselves to one of the cheapest ingredients. It should be noted that the consistency of the product depends on the concentration of coconut and palm oils, and the enrichment of the substitute with polyunsaturated acids depends on sunflower oil. Often an olive is added to the composition.

Spread production is based on the hydrogenation of oils. This method allows you to exclude the ingress of trans fats into the composition of the substitute. No more than 8% concentration of these substances is allowed, otherwise the product will be unsafe for the body. In the future, it is planned to reduce this figure to 5%. As for butter, cream contains about 10% trans fats, so its excessive consumption, especially in summer, is strictly prohibited.
Spread is a food product created artificially. However, it is enriched not only with vitamin complexes and microelements, but also with phospholipids.

Advantages

One of the main advantages of a butter substitute is that, due to the low concentration of milk fat, it practically does not contain such a harmful substance as cholesterol. When creating a spread, many manufacturers use interesterification technology, thanks to which final product enriched with positive acids, for example, Omega-6. This substance is necessary for the body to normalize the activity of the cardiovascular system and lower cholesterol levels.

It should be noted right away that the spread is the only fatty product allowed for the first and second degrees of obesity. It cannot be said that it has few calories, but their number is much less than in the same butter. Also, this substitute is able to improve metabolism, removing excess acids from the body. Spread is allowed even with strict diets. In addition, it is useful for the prevention of many heart diseases, such as ischemia.
The results of numerous studies have repeatedly demonstrated the organoleptic properties of the product, due to which the substitute does not cause allergies and is quickly absorbed in the body.

vegetable cream type

This type of butter substitute has a slightly sweet taste. By consistency, it is plastic, therefore, it is well smeared on bread. In addition, the product has a high biological and nutritional value and is widely used in dietetics.

The vegetable-cream spread indicator, which distinguishes it from all other types, is a combined composition. A real quality substitute must necessarily include oils such as palm, coconut and soybean. Cow's milk is used only in skimmed form. Also, the composition of this spread includes emulsifiers, natural dyes, flavors and sorbic acid.
Most of the nutritional value of the substitute is given to fats - up to 82%. The rest is equally divided between proteins and carbohydrates. As for calories, it should not exceed 670 kilocalories per 100 grams. The shelf life of the product depends on the method of its creation and varies within 120 days. It is recommended to store it only in the refrigerator.

Vegetable fat spread

The composition of this type of food substitute includes fats of both vegetable and animal origin. Also, the product contains a small amount of butter, so there is practically no cholesterol in it. The spread indicator of vegetable-fat origin is its minimum calorie content. For 100 grams of product, the energy value will be about 360 kcal. As for the chemical composition of the substitute, it is similar to ordinary margarine.

This type of spread is the lowest calorie, but it is also the least nutritious of all the others. The fact is that there are practically no milk fats in it. In production, they are replaced with oil from sunflower seeds or soybeans. Thus, the amount of trans fats, which impair metabolism and prevent useful substances from being fully broken down and absorbed into the blood, is minimized.
The vegetable-fat spread contains such groups of vitamins as A and D, as well as phytosterols and vital minerals. The product has received the widest application in dietetics, as it contains many times fewer calories than butter. In addition, the substitute is recommended in the prevention of serious heart disease associated with obesity.
Return of this type of spread is not possible, since its chemical composition is significantly different from oil. The shelf life of the product varies within five months.

Creamy vegetable variety

The quality of this type of substitute directly depends on the fat content. The composition includes mainly oils of vegetable origin. That's why this product so rich in polyunsaturated acids that allow you to normalize the activity of the cardiovascular and digestive systems.

Creamy-vegetable spread is used less often than other types of substitutes in dietology, since its fat content significantly exceeds 50%. Sometimes the figure reaches 85.5%. This type of substitute is produced only by interesterification, due to which a large amount of trans fats is removed from the product. The creamy-vegetable spread tastes slightly sour. Consistency is noticeably firmer than other types. The ratio of milk fat in the product can reach 11%.
The composition of the creamy-vegetable substitute includes many biological fibers, as well as pectin and inulin, which are extremely beneficial for the body. The first strengthens the ionic bond of metals, and the second normalizes digestion. Shelf life in the refrigerator - up to 3 months.

Calorie content of creamy-vegetable spread

The energy value is determined by the amount of fats included in the substitute. Both vegetable and animal oils are taken into account. The ratio of these components is approximately 3 to 1. That is why this spread is a vegetable product.
The substitute can have both 50% fat and 80%. The most common creamy-vegetable spread contains about 72%. There are manufacturers who produce a product with a fat content of 85.5%.

The calorie content of such a spread is from 900 kcal. Recommended for people with high blood lipids.

The benefits of a creamy-vegetable spread

This substitute is allowed to be included in the daily diet, as it helps to normalize the work of almost all internal organs person.
Its main advantage lies in the low content of cholesterol, which leads to the destruction of the walls of the arteries (the result of the disease can be an ischemic stroke or myocardial infarction).
Creamy-vegetable spread contains special fatty acids that improve the activity of the central nervous system. It also contains a whole complex of vitamins such as A, D, E and K.

History of margarine

To start, a little history. In 1860, Napoleon III issued a "tender" for the invention of an inexpensive butter substitute, which was supposed to satisfy the needs of the armed forces and middle-class consumers. The French chemist Hippolyte Megès-Mourier found a way to produce a similar product from vegetable and animal fats. New Product was named oleomargarine(translated from Greek - "mother-of-pearl oil").

From France, the cheap butter substitute soon spread throughout the world. But even then it was known harmful qualities of margarine, which contributed to the search for ways to reduce this harm. Bans on the introduction of artificial colors into the composition of margarine caused a decline in sales, most people still value the wrapper more than the filling. In some regions (such as Quebec), the sale of colored margarine is still considered illegal. Analogue of margarine, the so-called "spread" differs from its counterpart in that the content of trans-fatty acids in it (spread) is limited.

What is the harm of margarine

Question about the dangers of margarine repeatedly raised in the press and scientific circles. Margarine contains trans fats that are harmful to heart health. In addition, the chemical residues that are added during the production of this butter substitute can significantly undermine the health of the entire body. The main product for the production of margarine are vegetable fats, which are now produced mainly from soybeans. Genetically modified soybeans, when taken orally, can cause severe allergies, even death. About soy, you can separately read our article “Soy Benefits and Harms”. Trans-isomers of margarine fats increase the amount of "bad" cholesterol, which causes blood clots in the vessels and, as a result, heart attacks and strokes. These are the cons, or simply put, there are harm to margarine.

Can margarine be useful

And what is the benefits of margarine? For low-income people who cannot afford butter, margarine is a source of fat needed to keep the body going. If the question is - to get sick or die of hunger, then any person will choose the first and it will not matter which harm is margarine. Butter contains more saturated fats than margarine, which are very poorly absorbed by the body.

That is, the benefits of margarine as an energy source are greater than those of butter. But if there is a choice between butter, vegetable and "artificial" oil, it is better to give preference to vegetable oil. Firstly, it is easily digestible, secondly, it does not cause blood clots, and thirdly, it contains less "chemistry" than margarine.

So try not to be so poor that you don't have to turn a blind eye to the harm of margarine to sustain life. Be healthy, eat right, read bezvreda.com!

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What is more harmful / more useful - oil or spread?

Capricious. I. Ta.

Butter is made by separating or churning cream from cow's milk. Often used as a fat base in cooking. It is an indispensable product for sandwich lovers. The daily norm is up to 30 g.
Benefit. Butter is easily absorbed by the body (up to 95%). Milk fat contains a balanced set of fatty acids. They remove cholesterol from the body, as well as fat-soluble vitamins A, D and E. Natural butter contains proteins, calcium and iron. For adults under 40, especially for children, butter is one of the main sources of cholesterol, which is involved in the formation of the reproductive and endocrine systems.
Harm. Butter has a high fat content (50 - 82.5%) and calorie content (748kcal / 100g), so its use should not exceed the daily allowance. It contains a large percentage saturated fatty acids. They are able to increase the level of cholesterol in the blood, creating the preconditions for diseases. of cardio-vascular system.

Margarine was first made a century and a half ago as a cheap and less perishable substitute for butter. It consists of both animal and vegetable fats that have undergone hydrogenation. Today, margarine is the most popular of all edible fats and is widely used in cooking. The daily norm is 20 g.
Benefit. Margarine, depending on the variety, contains from 40% to 80% of useful fatty acids, as well as vitamins A and E. Real margarine does not contain cholesterol, unlike butter.
Harm. Hydrogenation of vegetable fat promotes the formation of trans-fatty acids that are harmful to the human body. Transisomers, by increasing the level of cholesterol in the blood, cause diseases of the cardiovascular system and problems with potency. Baked goods and other products with margarine also contain harmful amounts of trans isomers.

Spread is newfangled English word, which in translation means "spread". In fact, spreads are everything that can be spread and eaten: jam, pate, etc. In Russian, the word spread is assigned to a certain fat product. The spread is made from vegetable fat, sometimes with the addition of animal fat. The mass fraction of fat in spreads is from 39% to 95%, the daily intake is 10 g.
Benefit. Vegetable and animal fats are mixed in a safe way, thanks to which the spread does not contain trans-fatty acids, unlike margarine. It contains virtually no bad cholesterol.
Harm. In the West, spreads have long been loved by the consumer and have replaced butter and margarine from the diet. Unfortunately, things are different in the post-Soviet space. Unscrupulous manufacturers destroy the positive image of this product by passing off low-quality butter or margarine as a spread. This spread does not cause any harm to the body.

It is rather difficult to determine which of the above products - butter, margarine or spread - is more beneficial or harmful to the body. In any case, without exceeding the daily dose, they can, and sometimes even need to be eaten by both adults and children. But keep in mind that butter is harmful for people over 40, margarine is best used for baking, and spread can be used as a safe substitute for these two products.

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