Low-fat spreads mimic the taste and texture of butter or margarine but contain fewer grams of fat. They are made from a mixture of water and oil, with added flavorings, preservatives, and colorings. However, they may contain harmful trans fats and have an inferior flavor and texture compared to real butter. They are often less expensive than butter, but those wishing to avoid high levels of trans fat should check the ingredient list. Some argue that the long list of additives and high water content make them a nutritionally poor choice.
The low-fat spread is a smooth, spreadable topping that’s meant to mimic the flavor and texture of butter or margarine, but has fewer grams of fat. It is generally made mainly from a mixture of water and oil, to which various flavourings, preservatives and colorings are added. Many people choose a low-fat spread because it allows them to enjoy a butter-like taste without taking in large amounts of fat. Detractors of these spreads argue that they often contain harmful trans fats and that their flavor and texture are inferior to real butter.
In most cases, the primary ingredients in the low-fat spread are water and some type of oil, such as sunflower oil, olive oil, or canola oil. Due to their natural chemical properties, oil and water normally separate shortly after being mixed together. As a result, low-fat spreads typically also contain an emulsifier or compound that helps keep these ingredients evenly combined. Other ingredients commonly found in the low-fat spread include thickening agents, colors, flavors and preservatives.
Many people choose to spread fat on butter or margarine because they taste and “act” similar to these other products, but contain less fat than they do. Like butter and margarine, a spread can be lathered onto toast and pancakes, deposited on a mound of mashed potatoes, used for sautéing and frying, and so on. Some spreads can also be replaced with measures for measuring butter or margarine when preparing baked goods. Plus, low-fat spreads are often less expensive than butter.
The low-fat spread has many detractors, however. Many nutrition experts are quick to point out that while spreads may contain fewer grams of total fat than butter, they often contain more grams of the cholesterol-raising fat known as trans fat. Those wishing to select a low-fat cream that does not contain high levels of trans fat should scan a product’s ingredient list before purchasing, avoiding those substances that list partially hydrogenated oils among their ingredients.
Some argue that the long list of additives, many of them artificial, contained in a large proportion of low-fat creamers makes them a nutritionally poor choice. Others simply find that the taste and texture of a low-fat spread doesn’t match that of butter. Similarly, due to its high water content, when used in baking, a spread often results in a product with a less satisfying texture than one made with butter.
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