Vegetable fat spread. 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, 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 transesterification technology, thanks to which the final product is 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 in calories, 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 is why this product is so rich in polyunsaturated acids, which 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 of a 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.

There are a lot of milk-containing products on the shelves of stores, which can only be sorted out by a specialist. We, in fact, are hostages of advertising: we take what is advertised more often. But after all, if you refuse everything advertised, then only clean water will remain for food. What else can we rely on? Only on your intuition and the size of your wallet. The flow of not entirely clear information about these products has increased due to a possible ban on the content of trans fats in products. We will try to briefly talk about this product.

The label may say:

• Butter
• Margarine
• Spread

This is what we will be guided by.

1. Butter

It is made from cow's milk by separation or churning of cream. In cooking, it is used as a fat base. In its natural form, it is preferred by lovers of sandwiches.

Benefit: very well absorbed, contains a set of fatty acids, many vitamins (A, D, E), as well as proteins, trace elements. A source of cholesterol, which is necessary for the endocrine system and is involved in the formation of the reproductive system. Especially useful for children.

Harm: very high fat content (up to 82.5%) and calorie content (up to 748 kcal per 100g). With a daily allowance, we get 250 kcal, which is 1/8 of a woman's diet. The percentage of saturated acids in the oil goes off scale, and saturated fats contribute to the formation of cholesterol plaques in the blood, therefore, they are harmful to the body (they cause the development of atherosclerosis, diseases of the cardiovascular system). This means that oil is not useful for people of middle and older age.

2. Margarine

Manufactured as a cheaper substitute for butter. It consists of animal and vegetable fats that have undergone hydrogenation (hydrogen saturation). Widely used in cooking. It should be noted that at present the hydrogenation of fats for the production of margarine is used only by small producers. And since it is hydrogenation that contributes to the appearance of trans fats in the product, we can say that modern margarines for the most part do not contain trans isomers.

Benefit: contains 40 - 80% of useful fatty acids, vitamins. Unlike butter, it does not contain cholesterol.

Harm: Special processing of vegetable fat leads to the formation of trans-isomers, which are very harmful. Trans-isomers interfere with the absorption of useful substances by cells, that is, they interfere with the normal functioning of the body. Margarine can be used in baking without harm to health.

3. Spread

The word that appeared in the Russian language quite recently, it is translated "spread". That is, even jam can be called a spread. But in Russian, it has become fixed as the name of a certain fatty product. It is made from vegetable fats, the addition of animals is possible. The proportion of fat can range from 39-95%.

Benefit: vegetable and animal fats are subjected to heat treatment without the formation of trans-isomers or with a small amount, according to the standards of GOST R 52100-2003 up to 8%, but often their content does not exceed 2%. Does not contain cholesterol.

In European countries, the spread has long been used instead of butter for sandwiches and pastries. But in Russia, the spread is treated with distrust, because for some time it was passed off as butter by unscrupulous manufacturers. Spreads do not cause any harm to the body. Recommended by nutritionists for a healthy diet.

Conclusion: You can use all these products, but it should be noted that butter is not useful for people over 40 years old, margarine is desirable to use only in baking, and a spread can replace both of these products.

The spread got its name from the English word spread, which in this case means “spread” or “smeared paste”. A food product that looks similar to, 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 butter. The spread is made on the basis of 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?

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, recently, 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, for example, natural butter. Milk fats contained in butter contain them from 50 to 70 percent, and polyunsaturated fats - 25-35%. Only 1-4% in the composition of natural oil is not enough to cope with what comes with it into the body. All this, combined with high levels, causes various health problems.

As for the spread, it contains milk and vegetable oils, vitamins, with which it is enriched during the cooking process. Due to the fact that it is absent, its use does not threaten the body with an increase in the level of cholesterol in the blood. The product is obtained in the process of interesterification of solid vegetable oils. This process takes place in a vacuum environment at a temperature not exceeding 90 degrees Celsius. A directed 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 pasty consistency and a specific reaction to heat treatment.

Spread varieties

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. Vegetable spreads are usually made from mixtures 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).

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. Ratio in grams: 0.1/53/0.1 per 100 g of product.

Product differences from margarine and butter

Butter is made from fat by whipping or separating, 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, and proteins, can be harmful to health.

Margarine is usually made from palm, coconut, 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 appears in the finished margarine. These substances can destroy the walls of blood arteries, cause the formation of malignant tumors, and contribute to the onset of Alzheimer's disease. Recently, margarine manufacturing methods 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 product, like margarine, does not contain cholesterol.

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.

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.

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 well-known, it slows down cell aging and fights wrinkles, 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 mashed potatoes, the spread can be used instead of the usual butter.

Home Spread Recipes

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

For spread with 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;
• , pepper, seasonings and 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.

According to the same scheme, you can prepare a homemade spread with instead of sunflower, and with yolk instead of carrot juice. For taste, finely chopped greens, such as cilantro, or are added to it. 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 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.

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%.

Or skim, but this is not true.

Spreads are an independent special type of food products, which is recorded in GOST R 52100-2003 approved in 2003 “Spreads and baked mixtures. General technical conditions".

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, the composition of spreads along with milk fat includes natural or vegetable oils in various proportions.

Spreads in accordance with GOST may also consist exclusively of vegetable fats, however, the fat content of the spread should not be less than 39%. For the manufacture of spreads, the use of food additives, flavors and vitamins is allowed.

Types of spreads depending on the composition of raw materials

• Creamy vegetable spreads with a mass fraction of milk fat of at least 50%
• Vegetable and creamy spreads with a mass fraction of fat from 15% to 49% inclusive
• Vegetable fat spreads made exclusively from vegetable fats, with a mass fraction of fat of at least 39%.

• 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%

The spread should have a creamy, sweet cream or sour cream taste and smell. When flavorings are used, the spread may have an appropriate aftertaste.

The spread must have a plastic, soft or dense uniform consistency.

The cut surface should be shiny or slightly shiny, dry in appearance.

The color of the spread can be from white to light yellow, uniform throughout the mass or due to the added food additives.

For the manufacture of spreads, the use of the following antioxidants is not allowed: butylhydroxytoluene E 321, butyloxyanisole E 320, tert-butylhydroquinone E-319, gallates - E-310 propyl gallate, E-311 octyl gallate, E-312 dodecyl gallate, E-313 ethyl gallate.

The results of the spreads examination.

Spreads are one of the counterfeit goods on the Russian food market. Unfortunately, some manufacturers violate not only the technical specifications for the production of spreads, but also GOST R 51074-2003 “Food products. Information for the consumer. General requirements”, which protects consumers from false information about the product.

The results of an independent examination of the spreads, conducted by the St. Petersburg public organization of consumers "Public Control", revealed a number of violations in the composition and labeling of some samples of spreads of domestic food producers.

Sample spreads that comply with regulatory documents.

82% fat, manufacturer CJSC Rosexpoprom, St. Petersburg.

vegetable and creamy, 72% fat, manufactured by Palmira LLC, St. Petersburg (Alcor LLC).

vegetable-and-creamy high-fat, 72.5% fat, manufactured by OAO Nizhny Novgorod Oil and Fat Plant, Nizhny Novgorod.

vegetable-fatty, 60% fat, manufactured by Ivanovo Margarine Plant OJSC, Ivanovo.

Spread samples with deviations from normative documents.

Vegetable-fat medium-fat spread 60% fat "Babushkino", manufacturer LLC "Russian industrialist", Russia, Len. region, city of Slantsy - peroxide value in the fat isolated from the product is 13.1±6.9 instead of 10.0.

Spread "Russian Traditions" creamy-vegetable, 82% fat, manufacturer OOO "Versiya", St. Petersburg - the mass fraction of total fat is actually 78.1 ± 1.0% instead of 82% indicated on the label; the mass fraction of milk fat is only 18.5 ± 3.7 instead of the required 50% - 90%.

Spread "Chocolate" vegetable-creamy, 62% fat, manufacturer LLC "Dedovichsky Dairy Plant", Pskov region, settlement Dedovichi - the fat base of the sample contains a mixture of oils and fats, the milk fat content is actually less than 1.5%.

Creamy-vegetable high-fat spread Slavprodukt Krestyansky, 72.5% fat, manufactured by VladKontinent LLC, Vladimir - the presence of an extraneous taste, the mass fraction of total fat is actually 77.20 ± 1.0% instead of the indicated 72.5%; milk fat was not detected in the fat base of the sample.

What do you prefer - spread or butter? Nutritionists often express diametrically opposed opinions on this issue. It is important for us, consumers, first of all, to have a clear idea of ​​what kind of product we buy on store shelves. In order not to make a mistake in choosing, you must carefully study the label of the purchased product.

Bon appetit.

An independent examination was carried out on the basis of Art. 45 of the Law "On Protection of Consumer Rights", its results apply exclusively to the samples subjected to testing, and not to all similar products of the above manufacturers.

The article was written using the materials of the SPB OOP "Public Control".

Isabella Likharev.

A spread is a product based on vegetable and milk fats. This is the main competitor of butter, which does not contain cholesterol.

This spreadable product is made from a mixture of vegetable and milk oils and fats with an easily spreadable consistency. This is a relatively new product on the Russian food market. Often, consumers mistake the spread for fat-free margarine or butter, which is not entirely true. The spread has a pasty plastic consistency, which is not typical for margarine, and in its composition it also contains vegetable natural or hydrogenated oils (coconut, sunflower, palm oil), which should not be in butter. In Western Europe and North America, the spread is consumed daily, replacing or supplementing butter with it. In the West, the spread is popular due to the low content or complete absence of cholesterol sources - animal fats. In the last century, in the nineties, "soft butter" appeared on the shelves of our country's stores, which cost much cheaper than butter. In those years, the population was undergoing a decline in living standards, which made the spread popular. The impetus for the development of the production of this combined oil was the lack of raw materials, the crisis in agriculture and the decline in milk yield. These circumstances also led to the falsification of butter on a large scale. Unscrupulous manufacturers produced crude crafts - light and soft oils containing harmful food additives and, in fact, being low-grade margarine. In those years, the production of counterfeit butter was equal to the production of counterfeit audio and video products and counterfeit vodka. Based on these circumstances, in 2003 GOST was introduced in Russia, which allows a clear separation of butter and spread.

Spreads are classified according to the composition of raw materials: vegetable-fat spreads do not contain milk fat (they can be classified as pure margarine), creamy-vegetable spreads are half milk fat (the closest to natural butter), vegetable-and-cream spreads of milk fat can contain from 15 up to 49%. The volume of total fat in spreads can vary from 39 to 95%. The composition of this product contains flavors, food additives and vitamins. According to the established GOST R 52100-2003, the use of the following antioxidants is not allowed: E310-E313 and E319-E321.

A high quality spread has a dense or soft homogeneous texture, it has a sweet-creamy or creamy smell and taste. The cut surface is dry and shiny. The introduced food additives affect the color of the product, however shades from light yellow to white are acceptable. The spread is easy to spread on a slice of bread, it does not harden in the refrigerator, it melts easily and does not burn in a frying pan. Due to its soft structure, spread is used more widely in cooking than butter. With a high-quality spread, you can cook hot and cold sandwiches, add to the dough, various side dishes, cereals, use it for baking and frying. Any dish cooked using a spread acquires the taste of good butter.

Composition and useful properties

Developments in the field of nutrition are aimed at creating products that contain natural oils and fats of vegetable origin, and their daily use will have the best effect on human health. The new generation of milk fat substitutes are of high quality, which makes them safe for the population, and their effect is beneficial for the functioning of the whole organism. When choosing a spread, you should pay attention to the composition of vegetable fats: trans-isomeric fatty acids should not be used here. Conscientious manufacturers use fats that do not contain cholesterol: coconut and palm oil. The composition of the spread includes polyunsaturated fatty acids, which are involved in the normalization of blood circulation and the regulation of fat metabolism. This product is suitable for dietary nutrition, as well as for the elderly with cardiovascular diseases. The spread is enriched with vitamin E, which slows down aging and has antioxidant properties, vitamin A, necessary for vision, and vitamin D, which contributes to the normal functioning of the bone apparatus and prevents the occurrence of rickets and osteoporosis. A high-quality spread can be considered a healthy food product. High consumer properties of the spread allow the product to compete with butter.