"Margarine (spread) based on vegetable oil, 35-39% fat" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Margarine (spread) based on vegetable oil with fat content of 35–39%.

Margarine is an emulsion product that, in chemical composition and texture, resembles butter. It is made from vegetable fats, most often modified vegetable oils.

Spread is an emulsion product that, in chemical composition and texture, resembles butter, but unlike it, contains both natural dairy fats and modified vegetable fats.

Margarine and spreads may contain various additives such as emulsifiers, preservatives, colorants and flavorings.

Margarine and spreads have the following characteristics:

• Nutritional value: contain fats, proteins and carbohydrates, as well as vitamins and minerals.
• Energy value: high, since fats are high-calorie substances.
• Consistency: soft and pliable, which allows easy spreading on bread or use in baking.
• Shelf life: depends on composition and storage conditions, but usually several months.

Applications:

Margarine and spreads are used in cooking for baking, creams, sauces and other dishes. They can also be used as a substitute for butter in sandwiches, toasts and other snacks.

Important:

When choosing margarine or spread, pay attention to the composition, shelf life and storage conditions. Also remember that these products contain a large amount of fat, so they should be consumed in moderate amounts.