A healthy product is, In this case, a product less caloric and with a lower cholesterol content. And that's what these new "spreads" are. By mixing the butter with the oil, part of the saturated fatty acids of the animal fat is replaced with the essential unsaturated fatty acids of the vegetable fat.. The mixture was enriched with vitamin E and lecithin, considered regulators of cholesterol levels in the body. The total fat content was lowered (even by approx 50 percent), by introducing water into the mixtures.
They taste like butter, and they spread easily
They are made according to two technologies. Adds vegetable fat to milk or cream before churning the butter, or mixes in the oil during the final processing of the butter, before cooling. Refined soybean or sunflower oils are most commonly used, both light-colored, without a distinct taste and smell. Manufacturers also add vitamins A and D, cream increasing the taste, carotene as a dye, emulsifiers, sometimes also preservatives. The result is a product, which preserves the flavor and aroma of butter, but it smears so easily, like margarine.
This is why some customers buy Masurian butter, Zakopiańskie, Nadwarciańskie and others. After removing from the refrigerator, there is no problem with spreading them on sandwiches.