Flora is made with nutritious seed oils that are packed with Omega 3 and 6. Trans fats can be formed when oil goes through a process called hydrogenation, which makes the oil solid.
In the s, scientists established that they could increase the risk of heart disease. Because of this, Flora and other butter alternatives that were once partially hydrogenated, no longer went through this process resulting in zero trans fats.
Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels when enjoyed as part of a healthy diet and lifestyle. Hopefully this article will have helped you make up your mind on whether to add butter or spread to your next weekly shop. Your webbrowser is outdated and no longer supported by Microsoft Windows. Yogurt butter — 45 calories and 1. Yogurt butter is a blend of nonfat yogurt, vegetable oils soybean, palm, palm kernel and canola and water.
Low-fat and lowest in calories, it can help you with weight loss. Margarine- 60 to calories with 0. Margarine may contain trans fat, which raises LDL bad cholesterol, lowers HDL good cholesterol and makes blood platelets stickier, increasing heart disease risk. Margarine containing hydrogenated or partially hydrogenated oils contain trans fats and should be avoided. Light margarine — 40 to 45 calories with 4. Margarine with phytosterols — 70 calories with 1 gram of saturated fat in one tablespoon.
A spread with heart-healthy plant sterols or stanols; 2 grams per day can help lower LDL cholesterol if your diet is low in saturated fat and cholesterol. Light margarine with phytosterols — 45 to 50 calories with 1 gram of saturated fat in one tablespoon.
Vegan olive oil spread — 80 calories and 2 to 3 grams of saturated fat in one tablespoon. When it comes to choosing between margarine and butter, the real answer is that neither is a good choice.
Avoid solid fats and choose mainly liquid oils like extra virgin olive oil. Otherwise, choose a butter olive oil blend which provides 2.
Most notable is the promotion of polyunsaturated fats beginning in the late s and early s. Today, other issues dominate the health perception of margarines and spreads. Some consumers, for example, will look for oils they believe are more healthful. Many consumers will think of source oils beyond soy, such as canola or sunflower oil, says Wainwright. Either of these oils are perceived as having a more positive nutritional image. Of course, many consumers are less concerned with the type of fat than they are to overall fat content of their diet.
The creation of tub margarine led the way to the creation of reduced-fat spreads. At such low fat levels, however, emulsifiers and fat selection arent enough to build structure. In these cases, the aqueous phase may contain texturizers, such as gums and starches. Because they are so different, reduced-fat spreads present a manufacturing challenge, as well.
As far as this product category goes, the sophistication comes more on the end of processing, says Wainwright. It becomes more challenging as we keep reducing the fat content. Inevitably, the amount of water will reach a point where the low-fat spread no longer will function for cooking or baking. For one reason or another, the more fat-like fat substitutes also cannot be used at the high levels required for spreads.
This is a potential shortcoming that cannot be overcome, says Wainwright. Given these limitations, higher-fat tub margarine and traditional stick products still remain available. In fact, many consumers purchase reduced-fat products as table spreads, but keep traditional margarine on hand to use in recipes.
Following the trans trend Besides looking at the type and quantity of fat, consumers also are becoming more aware of any processing to which fats in a margarine or spread are subjected. In their native state, fat triglycerides tend to have hydrogen atoms on the same side of the molecular chain in the cis configuration. Hydrogenating the oils places the hydrogen atoms on the opposite side of the triglyceride molecule in the trans configuration. Research has indicated these trans isomers may have even greater deleterious health effects than naturally highly saturated non-hydrogenated fats.
This has led some consumers to begin avoiding products that have hydrogenated oils and some manufacturers to create products that fulfill this demand. The typical approach to avoid hydrogenated fats is to use a blend of the hard fraction of palm oil and the hard fraction of palm-kernel oil to get the structure normally obtained with a partially hydrogenated soy, says Wainwright.
This hasnt caught on yet in the U. Another limitation to marketing such products is that U. In , the FDA proposed just such a rule, but has yet to enact it. Until these regulations are in place, some manufacturers are reluctant to make trans fatty-acid claims.
From a purely legal perspective, I believe the current no trans labeling is not really legal, says Wainwright, but so far nobody has been taken to task for it. The letter, sent by 53 scientists to Health and Human Services Secretary Tommy Thompson, stated that trans fat raises blood cholesterol levels and promotes heart disease. Regrettably, the FDA still has not finalized its November proposal. Considering how many lives labeling of trans fat could save annually and the overwhelmingly favorable cost-benefit ratio, we respectfully urge you to take prompt action to ensure that trans fats are labeled, the letter stated.
In this case, the benefits so vastly outweigh the costs that Bush officials literally should be running to the Federal Register office with a final rule. The organization also has sent a letter urging the Office of Management and Budget to make finalization of the trans -fat rule a top priority. The week prior to the CSPI letters, the Canadian government proposed a nutrition label similar to the one used in the U.
Industry sources say that indications from the FDA are that a final rule on trans labeling may come sometime in August or September of The implementation deadline is expected to be Jan. Fat-based functional foods Contributing to the health profile of a margarine isnt achieved just by avoiding certain fat-related ingredients.
It now also is possible to do so by adding certain fat-related ingredients. Plant stanols and sterols are found in and can be extracted from various plant sources.
These substances reduce the absorption of cholesterol in the gut, which helps lower the concentration of cholesterol in the blood. Unfortunately, sterols and stanols are crystalline solids that arent oil-soluble.
Scientists found a way to address this limitation while preserving the ingredients cholesterol-lowering properties by esterifying the vegetable oils to form sterol and stanol esters. The conversion allows each to be combined easily into a high-fat system. Already, they have appeared in two spread products marketed in the U. Those are the most prevalent developments were seeing in the retail spread category.
The FDA allowed both spreads on the U. In September , the agency concluded that the stanol and sterol esters did, in fact, lower cholesterol enough to reduce the risk of heart disease and issued an interim final rule on the active ingredients. The FDA reviewed several studies of the products to determine that eating at least two servings a day totalling 1. Unlike some nutraceutical ingredients, the sterol and stanol esters dont require a major product reformulation for their incorporation.
On the contrary, they actually may prove helpful to spreads. In the patent documents, some of these stanol esters actually can contribute some structuring effects, says Wainwright.
Whether its stanol or sterol esters, they can affect the structure and mouthfeel and could even be selected to give a desired effect. Not for home Margarine designed for home use faces the daunting task of balancing function with consumers nutritional demands. In margarines designed for industrial use, functionality is the primary rule.
Most industrial margarines are designed for the special needs of baking. They usually possess a more complex fat system consisting of more than two fats. These fats will cover a broad spectrum of melting curves and solid-fat indexes. As far as source, most of these will be soybean, says Wainwright. Sometimes, you need a beta-prime contender in there, so you see a cotton or a palm with some beta-prime tendencies in them.
We dont see too much canola or sunflower in this category. As with consumer margarines, selecting the correct source oils doesnt complete the task. How those oils are processed also helps impart the desired performance to the finished product. How we crystallize the emulsion directly affects the plastization of the margarine, says Wainwright. There often will be a specific tempering cycle where the margarine will be maintained at a slightly elevated temperature depending on the application for two to three days.
Generally, industrial margarine formulations will resemble those of the firmer stick margarines sold to consumers.
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