THE TRUTH ABOUT SPREADS

Oct 27, 2021
Spread is not butter at all, as some believe. The difference between oil and spread is that the oil contains animal fats, and the spread is a combined product. It contains vegetable and animal fats. Spread is a low-calorie product, and its combined composition can saturate the body with useful substances.
There are 3 types of spreads in total:
Creamy vegetable spread – mass fraction of milk fat 50-95%.
Vegetable-creamy spread – mass fraction of milk fat 15-50%.
Vegetable fat spread – no milk fat added, or with a mass fraction of milk fat not more than 15%.
From the point of view of the usefulness of such a product for consumers, there are two opposing opinions. On the one hand, such products may even be healthier than butter due to their lower calorie content. Also, such a product has a long shelf life, low cholesterol content, and the like. Not to mention the lower cost. But, at the same time, experts ask you not to forget that in the process of hydrogenation of fats during the preparation of spreads, harmful substances are formed – trans isomers of fatty acids.
Trans fats are the most dangerous fraction, since their consumption leads to cancer and negatively affects the cardiovascular system and human health in general. Therefore, if they are included in the spread, their number should not exceed 2%. On packaging, trans fats are sometimes referred to as hydrogenated fats or oils.
However, it is worth noting that a high quality spread does not harm anyone’s health. On the contrary, it normalizes blood circulation, regulates fat metabolism, helps in the prevention of atherosclerosis, and fights cardiovascular diseases. Due to the content of vitamins A, D and E, regular use of the spread helps to improve vision, strengthen bone tissue, prevent aging and strengthen immunity.
The spread can and should be used by smokers, overweight people and people with a sedentary lifestyle, prone to atherosclerosis, cardiovascular diseases. In addition to everything, this product can be eaten by almost everyone, provided that it is of high quality.
In the Astana branch of the Kazakh Research Institute of the Processing and Food Industry, within the framework of the budget program 267 “Increasing the availability of knowledge and scientific research” under subprogram 101 “Program-targeted funding of scientific research and activities” of the PCF of the Ministry of Agriculture of the Republic of Kazakhstan, work is underway to develop a technology for the production of functional spreads based on rapeseed and flaxseed oils, to lower cholesterol with a balanced omega-3 fatty acid composition
The author of the article: the head of the project “Development of technology for functional spreads from vegetable raw materials”, Master K. Baigenzhinov.

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