What is the low fat content?
low fat sulfur is smooth, spreading spices to imitate the taste and consistency of butter or margarine, but has fewer fat grams. In general, it is mainly made from a mixture of water and oil, to which various flavors, preservatives and coloring are added. Many people choose low fat, because it allows them to enjoy the taste of similar butter without taking a large amount of fat. Detractors of these spreads argue that they often contain harmful trans -uks and that their taste and texture are lower than the taste of real butter.
In most cases, the primary ingredients in low -fat spread are water and some type of oil such as sunflower oil, olive oil or rapeseed oil. Due to their natural chemical properties, oil and water normally separate shortly after they have been mixed together. As a result, a low -fat range usually also contain an emulsifier or a compound that helps maintain these ingredients evenly combined. Other component normallyoccur in a low -fat range, include thickening, coloring, flavors and preservatives.
Many people choose low fat or margarine fat because it tastes and "plays" like these other products, but contains less fat than them. Like butter and margarine, toast and pancakes can be grown on the top of the hill with mash hill, used for roasting and frying, etc. Some span may even be replaced by measuring butter or margarine in preparation of bread. Furthermore, the low -fat range is often less expensive than butter.
Low fat sulfur has many detectives. Many nutritionists are in a hurry to point out that while Spreads can have fewer total fat grams than butter, they often contain more grams of fat -increasing cholesterol known as Trans fat. Those who wish to choose a low -fat spread that endlessSocial levels of the trans -uku should search the list of products before purchasing and avoid those span, which are partially hydrogenated oils between their ingredients.
Some argue that a long list of ingredients, many of which, contained in a large part of low -fat spreads make them a bad choice from a nutritional point of view. Others simply find that the taste and consistency of low -fat spread does not match butter. On a similar note, due to the high water content, when used during baking, spread often leads to a product with a less satisfactory texture than with butter.