Spread

The spread got its name from the English word “spread”, which in this case means “spread” or “smeared paste”. A food product that looks like butter, but has a slightly different composition and other properties, has gained considerable popularity over the past few decades and has become widely used in cooking along with margarine and butter. The spread is made on the basis of vegetable and milk fats in such a ratio and in such a way of processing, thanks to which the product brings maximum benefit and taste pleasure to the human body.

Many people do not see the difference between margarine, butter or spread, or are biased towards the latter, considering it to be a harmful synthetic food additive. In fact, all three of these products are produced differently, slightly different in taste and texture, and have different chemical structures. What is a spread ^[1]?

History and technology of obtaining a spread

For the first time the product became available for consumption in the 30-40s of the last century. At that time, it was sold in pharmacies, as for people suffering from digestive problems and being overweight, doctors recommended adding spread to the diet instead of oil. Initially, it was developed by nutritionists as a cheaper and healthier replacement for the butter that the consumer is so accustomed to.

In Western Europe and North America, this oil analogue was received more warmly, and there it immediately gained wide popularity as a dietary product and culinary supplement. The population of the countries of the former CIS all this time preferred mainly butter, because “its own, natural, rustic”. However, in recent years, specialist studies are increasingly talking about obesity, heart attacks and strokes, atherosclerosis and other “charms” of the constant use of products that are rich in polyunsaturated fats, such as natural butter. Milk fats contained in butter contain them from 50 to 70 percent, and polyunsaturated fats – 25-35%. Only 1-4% of linoleic acid in the composition of natural oil is not enough to cope with the cholesterol that enters the body with it. All this, combined with a high calorie content, causes various health problems.

As for the spread, it contains milk and vegetable oils, dietary fiber, vitamins, with which it is enriched during the cooking process. Due to the fact that it does not contain animal fats, its use does not threaten the body with an increase in blood cholesterol levels. The product is obtained in the process of interesterification of solid vegetable fats. This process takes place in a vacuum environment at a temperature not exceeding 90 degrees Celsius. A targeted impact on a group of fats changes their chemical composition and physical properties, resulting in a stable crystalline structure of a mixture of fats, and the finished product has a paste-like consistency and a specific reaction to heat treatment. ^[2].

Varieties from the front

The spread may contain a certain amount of milk fat, or it may not be added to the product at all. Therefore, according to the composition, nutritionists distinguish:

• creamy-vegetable spreads (they contain more than 50% milk fat);
• vegetable-creamy (17-49%);
• vegetable fat (they do not contain milk fat at all).

The first option has a pronounced creamy taste and greater benefits for the body. Vegetable-creamy spreads are often used for baking. And vegetable spreads are usually made from mixtures of palm and coconut oils and have a pronounced taste of vegetable oil.

From what total amount of fat is in the composition of the product, it happens:

• low-fat (fat less than 39%);
• medium fat (40-70% fat);
• high fat (70-95% fat) ^[2].

Nutritional value and chemical composition of the product

100 g of spread contains 495 kcal, so it should not be consumed uncontrollably, in unlimited quantities – this can lead to a significant increase in body weight. The ratio of proteins, fats and carbohydrates in grams: 0,1/53/0,1 per 100 g of product ^[3].

Product differences from margarine and butter

Butter is made from full-fat milk by whipping cream or separation, that is, separating it from milk. Margarine, like spread, is made from vegetable and milk fats, but this process is carried out by saturating raw materials with hydrogen (hydrogenation).

Butter is distinguished by the naturalness of its production, a high content of nutrients and cholesterol. Of course, the latter is important for the functioning of the human body, especially for the genitourinary and endocrine systems, but its excess leads to problems with excess weight, deterioration in the functioning of the heart and clogging of blood vessels. Oil, although rich in vitamins A, E, D and proteins, can be harmful to health.

Margarine is usually made from cocoa butter, palm, coconut, sunflower, rapeseed oils with the addition of animal fats. It contains vitamins, healthy dietary fiber, and there is no cholesterol in it. The difference between it and the spread is that during the processing of raw materials, a significant amount of unsaturated fatty acids appears in the finished margarine. These substances can destroy the walls of the blood arteries, cause the formation of malignant tumors, and contribute to the onset of Alzheimer’s disease. Fortunately, recently the methods for making margarine have stepped far ahead in this regard, and in a quality product the content of harmful trans fats does not exceed the percentage regulated by GOST.

In turn, spreads are made in a way that excludes the appearance of trans fats in the chemical composition.

The finished product, like margarine, does not contain cholesterol. ^[4].

How to choose and store a spread

First of all, attention should be paid to the composition of the product – a high-quality spread is produced using palm or coconut oils. It allows the content of carotenoids and vitamins, as well as food flavorings.

In addition, it should not be written on the packaging that this is butter – sometimes unscrupulous manufacturers thus disguise their not always high-quality product as more expensive butter. The packaging must indicate exactly which product is in it.

By the way, about the packaging – on the shelves of stores, spreads are most often offered in plastic containers or in bars. Experts say that the first option is more dietary, as it contains fewer polyunsaturated fats.

The product is stored exclusively in the refrigerator, at a temperature of 5 to 15 degrees Celsius. The approximate shelf life in such conditions is 70-90 days, after which it is not recommended to use the spread.

Those who choose a product in a plastic container have the opportunity to evaluate it by its appearance. A high-quality spread has a dry glossy surface, the color can be from white to yellowish. Its soft and dense texture makes it easy to spread the product on bread.

Spread differs from butter in that it does not harden under the influence of low temperature, and does not burn in a frying pan, but melts ^[5][6].

The benefits of the product and use in cooking

Production methods allow keeping all the useful properties of vegetable oils in the spread, as well as enriching it with vitamins. Polyunsaturated fatty acids help regulate the process of fat metabolism and normalize blood circulation, they are also indispensable for the normal functioning of the brain.

Vitamin E is a well-known antioxidant, it slows down cell aging and fights wrinkles. At the same time, vitamins A and D have a beneficial effect on the condition of the skin, hair, vision and bone apparatus. Vitamin C strengthens the walls of blood vessels, stimulates the immune system, and has a preventive effect against colds.

The product is very popular in the preparation of sandwiches (perhaps it would be more correct to say “spreads”) – cold and hot. It is suitable for frying fish, meat, vegetables and seafood, it is used in pastries, sauces and gravies. For side dishes such as porridge, pasta or puree, the spread can be used instead of the usual butter ^[7].

Home Spread Recipes

Butter substitute can be prepared at home – there are simple recipes on the Internet.

For a spread with carrot juice you need:

• 20 g of solid vegetable fats (coconut or palm oil);
• 3 tablespoons of sunflower oil;
• 1 teaspoon carrot juice;
• 2 teaspoons of milk;
• salt, pepper, seasonings and lemon juice to taste.

Melt solid fats in a steam bath, add sunflower oil, and then place the container in ice water. The mixture is whipped with a whisk or mixer at minimum speed, then a pot or bowl with the future spread is taken out of cold water, milk, carrot juice are added and kneaded until a thick homogeneous mass is obtained. Salt, pepper, favorite seasonings are added to taste, if necessary – lemon juice.

In the same way, you can prepare a homemade spread with olive oil instead of sunflower, and with yolk instead of carrot juice. For taste, finely chopped greens are added to it, for example, cilantro, parsley or dill. The product obtained at home has a delicate taste, the absence of preservatives and dyes, and therefore it may not be stored for as long as store spreads. Its shelf life is only up to 20 days, at a temperature not exceeding 10 degrees Celsius.

Possible harm from using the spread

We must not forget that the product has a high calorie content. Although it is more dietary than oil, it should not be consumed frequently by people who are obese or diabetic. With a healthy and balanced diet, it is better to eat it in the first half of the day in small quantities, otherwise the appearance of a few extra centimeters in the waist area can be an unpleasant surprise.

In general, it is not recommended to use the product for people with individual intolerance to its components, as well as for children under 2 years of age.

The main damage to health can be brought by a poor-quality spread or falsification. To reduce the cost of the finished product, some manufacturers violate the technology of its preparation, thereby increasing the amount of harmful substances in it, such as trans fats or preservatives. This can lead to vascular and heart disease, the occurrence of malignant tumors.

Spread is a more modern replacement for butter, with a balanced content of animal and vegetable fats. The usual butter, although it is more natural, has a number of properties that threaten the body with a deterioration in health, which is why in most Western countries it has lost ground in favor of spreads. Manufacturers enrich the product with vitamins and linoleic acid. The manufacturing technology eliminates the presence of cholesterol in the composition and minimizes the appearance of trans fats, which distinguishes the product from butter and margarine. Basically, nutritionists speak positively about spreads, saying that it is more useful to use them than fatty butter. Experts advise adding the spread to the diet of children and adults in moderation.

Dishes with the addition of a high-quality spread acquire a pleasant and rich creamy taste. The product lends itself well to heat treatment, does not burn and does not acquire an unpleasant odor. The main thing is to carefully consider the choice of product. In this case, it is better to choose a more expensive option with a milk fat content of no more than 75-80% ^[7][8].

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