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Milk fat in chocolate. What are the benefits and harms of milk fat and what is its substitute? What are they made of?

It is estimated that the average person eats approximately 2.5 kg of food per day, which amounts to almost 1000 kg per year. Today, about 7 billion people live on planet Earth. Every day the population of our planet is increasing.

In order to feed such a huge number of people with high-quality and energy-rich food, food manufacturers have to find a way to reduce the cost of raw materials.

One of the substances that act as a surrogate for popular and frequently consumed products are milk fat substitutes.

Today we will try to answer the question, what is a milk fat substitute and is it harmful to human health?

Dairy fat replacer is obtained from processed vegetable oils. This type of oil is obtained from plants and plant materials. In the global milk fat substitute industry, several types of vegetable oils are used:

• Palm;
• soy;
• rapeseed;
• sunflower;
• coconut;
• corn.

While sunflower and corn oils are familiar to our region, exotic tropical oils still cause mistrust. Each of them has its own advantages and disadvantages.

This vegetable oil is obtained from the fruits of the oil palm. It has a pronounced taste and smell. When manufactured, it has several fractions depending on the melting point (oleic and stearic). There are categories of oil:

1. Category I - stearin (used for making margarine and instant noodles);
2. Category II - classic palm oil, very similar to butter;
3. Category III - palm olein - creamy consistency.

In addition to the food industry, it is used in cosmetic production, soap making, and for the preparation of stearin.

Positive traits:

• contains carotenoids, precursors of vitamin A;
• contains vitamin E;
• contains saturated fatty acids.

Negative qualities:

• in large quantities it is a carcinogen;
• the melting point is higher than the human body temperature, so it clogs the body with toxins;
• unacceptable in baby food (in the child’s body it binds to calcium and removes it from the body).

To replace milk fat in the food industry, the so-called olein is used, which is the basis of all substitutes. Through deep processing, exposure to high temperatures and the addition of other vegetable oils, pure palm oil becomes suitable and safe for consumption.

By the way, environmentalists are sounding the alarm: the fact is that the tree from which palm oil is made, the oil palm, can be completely destroyed in order to extract valuable raw materials. Around the world, the share of palm oil production is ahead of all other types of oils.

Extracted from soybean seeds. It has a pronounced taste and smell. The color varies from greenish to light yellow. It is obtained by mechanical pressing and the second method is extraction by using an organic solvent.

There are two types of oil:

1. Unrefined (only goes through the filtration stage).
2. Refined (subjects to filtration, hydration, neutralization, bleaching, deodorization).

Positive traits:

• contains healthy fats and reduces the risk of developing atherosclerosis;
• vitamins A and E;
• activates the brain;
• When applied externally, it softens and nourishes the skin.

Negative qualities:

• may cause an allergy to soy protein;
• It is undesirable for women to use during pregnancy and lactation;
• in large quantities causes migraine attacks.

Rapeseed oil

This is a vegetable oil with a pleasant aroma and taste of a nut; people like to add it to salads and baked goods. Rapeseed oil is extracted using mechanical pressing and chemical extraction.

There can be two types:

1. Unrefined.
2. Refined.

Useful qualities:

• contains linoleic, linolenic, oleic fatty acids (essential fatty acids);
• vitamins A, D, E;
• antioxidants;
• improves heart function;
• lowers cholesterol levels, thereby preventing the occurrence of atherosclerosis;
• reduces the risk of cancer cells.

Harmful qualities:

• unrefined oils of some varieties of rapeseed oil contain harmful erucic acid, which can negatively affect the hormonal levels of a growing body;
• causes exacerbation of cholelithiasis and chronic hepatitis;
• may cause allergic reactions;
• unrefined oil may contain thioglycoside; this substance improves appetite, but can also cause severe headaches.

By comparison, natural milk fat also has a number of beneficial substances.

A dairy product made from cow's cream, milk is animal fat.

It has a delicate aroma and creamy delicate taste. Melting point 34 degrees.

There are several grades and categories, depending on the percentage of fat content from 85% to 50%. Very high in calories.

Beneficial features:

• contains cholesterol (building cell membranes, producing hormones);
• contains saturated fatty acids;
• contains vitamins A, D, E;
• trace elements iron, copper, calcium, phosphorus, sodium, zinc, manganese, potassium;
• essential fatty acids for healthy hair, skin, nails;
• antioxidant property.

Negative qualities:

• good breeding ground for pathogenic bacteria;
• excess in the diet leads to an increase in normal cholesterol content and its deposition on the walls in the form of atherosclerosis;
• high risk of complications of atherosclerosis (myocardial infarction, cerebral infarction, gangrene of the extremities);
• obesity;
• allergic reactions to milk proteins;
• lactose intolerance.

The list of products and culinary products that use a milk fat substitute can be continued endlessly:

• margarine;
• cheese products;
• confectionery and bread;
• ice cream;
• pasta;
• condensed products;
• sour cream products;
• dairy products.

The milk fat substitute appeared on the shelves of the CIS countries relatively recently, but it has boldly gained the trust of nutritionists and fighters for a healthy lifestyle. Several years ago, it was legally prohibited to use pure palm oil as the main raw material; it is only allowed in a mixture with other vegetable oils.

Why use a milk fat substitute?

It would seem, why complicate your life so much by purchasing tropical semi-synthetic oils for the production of familiar food products.

There are several reasons why milk fat substitutes are preferred:

• Cheaper food products.
• Balanced nutrition for people suffering from lactose intolerance.
• Reducing the level of harmful fats and cholesterol in commonly consumed foods.
• Increased storage time.
• Increasing the amount of vitamin content.

Lactose intolerance, symptoms and prevalence

Features of climate, living conditions and cultural and religious differences have shaped the principles of nutrition and the human enzymatic system for centuries.

Note

According to statistics, among adults, lactose intolerance is registered in a large percentage of the population:

• Among residents of Russia and CIS countries - 19% of residents.
• Northern Europe - less than 4%.
• England and France - 35%.
• Southeast Asia - more than 95%.

The closer people live to the equator, the more adults suffer from the inability to digest milk. Chronic diseases of the stomach and intestines are an additional factor in the development of such pathology.

With age, in a person who has not previously suffered from this enzymatic disease, the intestinal mucosa atrophies, and signs of lactose intolerance may appear:

• flatulence;
• chronic constipation;
• stomach ache;
• diarrhea;
• stomach ache.

The main reason for these symptoms is the lack of a specific enzyme, lactase, in the human digestive tract. Once in the stomach, milk fat transits into the intestines, where it is abundantly absorbed by human microflora.

The final product of lactose metabolism by microorganisms is a mixture of gases. In addition to gases in the intestinal cavity, milk fat creates a difference in osmotic pressure and attracts water from the body, thereby causing diarrhea.

Cheaper food products due to ZMZH

Despite the developed civilization and infrastructure, the modern world has global sociological problems that are currently not resolved. Starvation, as a manifestation of extreme malnutrition, occurs in Africa and Central Asia.

According to WHO, malnutrition and a diet poor in vitamins cause the death of three million children under 5 years of age per year. On average, 840 million people suffer from malnutrition to varying degrees, which is more than 12% of the world's population. Thus, high-calorie, vitamin-rich foods at an affordable price can be a solution to the problem of hunger on earth.

Reducing the level of harmful fats and cholesterol in consumed foods

In developed countries, the problem of obesity and vascular diseases is becoming a serious problem for people's health.

Real milk fats are made up of saturated fats. These fats are a source of cholesterol in the human body. It should be recalled that cholesterol performs very important functions in normal human functioning such as:

• structural function - an integral part of the cell wall, the cell membrane becomes elastic, flexible and strong;
• hormonal function - sex hormones for men and women, as well as hormones of the adrenal cortex, are synthesized from cholesterol;
• digestive function - special substances are synthesized from cholesterol - bile acids, which are directly involved in the digestion of fats and fat-soluble vitamins. A, D, E, K.

Therefore, you should not think that cholesterol can only harm the body. However, its excess intake provokes the appearance of such severe chronic pathology as atherosclerosis. Atherosclerosis affects all arterial vessels, including the vessels of the heart and brain. Death from myocardial infarction and acute cerebral circulatory disorders ranks first among all causes of death in every country in the world.

Milk fat substitutes have a number of significant advantages over milk fat:

1. Does not contain cholesterol.
2. They contain unsaturated fatty acids that are beneficial to the body.
3. The content of vitamin E and A is higher than in natural milk fat.
4. They do not contribute to obesity and hypertension.
5. Does not cause food allergies.
6. Improves the taste and consistency of products.

Increasing the storage time of products with ZMZH

Every year, about 30% of food products are thrown into the trash. Of this mass, half is completely usable, and only half is thrown away due to expired or spoiled.

When using milk fat substitutes, the shelf life increases, but the taste does not change. Natural dairy products quickly go rancid and can serve as a breeding ground for pathogenic bacteria.

Products with fat substitutes can be stored much longer, and they are absolutely not susceptible to bacterial spoilage.

Is it worth eating foods with MM?

Like any innovation, the use of milk fat substitutes instead of traditionally familiar milk met with a lot of bad responses in the press. An ordinary person who buys butter and pasta every day does not even know what is in their composition.

Is it difficult for an ordinary buyer to figure out what is bad and what is good? Unscrupulous manufacturers can talk a lot about the dangers of their competitor's products. It is important to be competent and scrupulous in the matter of choice. One thing is certain: if even the healthiest product is consumed in large quantities, it can become poisonous. Everything is good in moderation.

Conclusion

Should you become an adherent of a healthy lifestyle and change your eating habits or leave them the same? Each person decides this for himself. Natural milk and products made from it have been with man since the beginning of history.

But the current state of health of the prevailing number of people makes us think about ways to reduce the incidence of atherosclerosis and death from its complications.

Education: Donetsk National University, Faculty of Biology, Biophysics.

Petrozavodsk State University Faculty of Medicine

Specialty: general practitioner

Some people suffering from high cholesterol believe that all they need to do is eat less chocolate and their cholesterol will go down. But this product is associated with pleasure. Do you really need to deny yourself it to lower your cholesterol?

Chocolate is sweet in taste and high in fat and calories, so it should be consumed in moderation. It has firmly taken its place as a good gift for a variety of people. Most of us perceive it as a delicacy and try not to consume it often.

According to marketing research, chocolate is often purchased on impulse, at the last moment, in front of the counter.

Savvy marketers have adapted to display it for everyone to see on counters in front of the cash register, that is, where people are often forced to stand waiting in line. Many people fall for this advertising trick and buy chocolate that is far from being of the best quality.

The chocolate industry has grown significantly in recent decades. Many pseudoscientific studies are biased, sponsored by chocolate manufacturers interested in biased praise for their product. However, this does not mean that all varieties of this product are unhealthy or useless. Chocolate and cholesterol - insidious accomplices or random travel companions? Let's figure it out.

Composition and types

Chocolate is made from cocoa beans. The cocoa tree is native to Latin America, but is now grown in tropical regions around the world to ensure sufficient cocoa production to make this product. The cocoa beans are harvested, fermented, and then dried or roasted. Cocoa powder is mixed with other ingredients (such as sugar, milk, cocoa butter or vegetable fats) to create this product.

There are many different types of chocolate. Depending on the ratio of the main ingredients (cocoa powder, cocoa butter, milk components), four types of this product are distinguished: white, milk, dark (black), bitter.

In fact, dark chocolate is a type of dark chocolate. White chocolate contains milk components, but does not contain cocoa powder. Dairy contains both milk and cocoa. The black type is characterized by an increased proportion of cocoa products and cocoa butter (more than 40 and 20%, respectively). In dark chocolate, the proportion of cocoa products and cocoa butter is maximum (more than 55 and 33%, respectively). Production technology can vary greatly; various additional ingredients (fruits) and various packaging options are often used.

Chocolate contains a variety of ingredients, which include many substances that affect the functioning of the body in different ways. Depending on the relative ratio of cocoa, milk and other ingredients, the benefits of different types of this product can vary enormously. For example, chocolate containing large amounts of milk and its derivatives (white or milk type) has a higher calcium content. The dark type, which contains more cocoa, has more caffeine and antioxidants. The presence of various auxiliary fillers also significantly affects the nutritional value of this product.

Chocolate contains minerals, vitamins, dietary fiber and proteins. The list of minerals present in it in significant quantities includes:

• Magnesium. Used for protein synthesis, energy production, transmission of nerve impulses and muscle relaxation. The amount of magnesium in the dark type is almost twice the amount of this mineral in the milky type.
• Copper. Used by the body to synthesize collagen and neurotransmitters. Copper deficiency is associated with cardiovascular problems, especially in old age. A standard milk chocolate bar contains approximately 19% of the recommended daily intake of copper, while a dark chocolate bar contains 34%. Lack of copper in the diet is common in developed countries.
• Potassium.
• Calcium.

It also contains fiber, although in relatively small quantities. 100 g of the dark variety contains 5 grams of fiber, which corresponds to 20% of the daily value. It also contains a small amount of protein.

Chocolate contains a huge range of substances that benefit the body, but most often we hear that it is “rich in antioxidants.” Most people know that foods rich in antioxidants are good for health. Antioxidants protect the body by neutralizing free radicals. The good news for chocolate lovers is that it has record concentrations of antioxidants per unit weight of product. The reason for this is that it is made from ground cocoa seeds, which are a storehouse of antioxidants.

Dark chocolate and cholesterol

If you're a fan of bittersweet and dark chocolate, you may be drawn to its health benefits. If you have high cholesterol, this is the optimal variety to eat. Consuming bitters gives you energy, healthy fats, minerals and antioxidants to help you maintain good health. The main benefit comes from the increased content of cocoa derivatives (cocoa powder and cocoa butter). The higher the content of these ingredients, the better the quality of the chocolate. Therefore, when purchasing, pay attention to the description of the contents on the packaging.

Do not forget that dark chocolate, like other types, contains a lot of calories (600 calories per 100 g). Therefore, both with high cholesterol and with normal cholesterol, you should not abuse it, although it is useful in small quantities. It should be remembered that even the bitter type contains a lot of sugar and fat, it is very high in calories and, if consumed in moderation, can lead to obesity and provoke the development of diabetes. The bitter type is very rich in useful minerals (iron, magnesium, copper and manganese). Moreover, this form of chocolate contains more of these minerals than other types of this product.

Like other chocolate varieties, the bitter type is high in antioxidants (such as polyphenols). However, the content of these beneficial substances in the bitter type is the highest among all types of chocolate. According to studies, consumption of polyphenols is beneficial for high cholesterol and may reduce the risk of chronic diseases, such as heart disease, cancer, diabetes and osteoporosis.

People don't always realize that chocolate contains caffeine, which is addictive. The caffeine and theobromine contained in this product stimulate the nervous system and help fight fatigue. The bitter type contains the maximum amount of caffeine for all types of this product.

Effect on high cholesterol

Many doctors recommend avoiding chocolate to reduce high cholesterol. There are reasons for this - a significant part of the brands of chocolate purchased by people can lead to high cholesterol and contribute to obesity. Many types of this product contain hydrogenated oil, milk fat, vegetable oil and sugar as the main ingredients. Are all these components harmful to people suffering from high cholesterol?

It is important to clarify one very important detail right away. There is a widespread belief that eliminating foods rich in cholesterol from the diet is a guarantee of reducing high cholesterol. Unfortunately, everything is much more complicated. According to several studies, 70-80% of the cholesterol in the body is actually synthesized by the cells of the body itself. However, efforts aimed at eliminating foods containing cholesterol do little to combat high cholesterol.

In this situation, one of the best strategies is to consume foods rich in antioxidants, as these compounds remove excess cholesterol from the circulatory system. Dark (or better yet, dark) chocolate is one of the foods that is very rich in antioxidants. “Bad” LDL (low-density lipoprotein) clogs the arteries, while “good” HDL (high-density lipoprotein) helps the blood vessels clear of cholesterol plaques. Regular consumption of the black type reduces LDL and increases HDL, which is confirmed by scientific research. Although the black type contains saturated fat, most do not raise cholesterol levels.

Many healthy eating advocates rightly accuse some varieties of being high in unhealthy fats and that they can lead to high cholesterol. They're right, most brands of this product are high in unhealthy fats and sugar. However, you can learn to choose healthy chocolate options by learning more about its contents.

Chocolate contains 3 main types of fat:

1. oleic fatty acid - 35–41%
2. stearic acid - 34–39%
3. palmitic acid - 23–30%
4. linoleic acid - less than 5%

Oleic acid is considered a healthy fat as it helps lower high cholesterol. This type of fat is also found in other fruits, such as avocados and olives. Stearic acid is a saturated fat, but it does not raise cholesterol levels. A number of studies have found that, unlike other fats, it is poorly absorbed by the body and leaves the gastrointestinal tract at an accelerated rate. That part of the stearic acid that is still absorbed in the gastrointestinal tract is broken down into safe oleic acid. Thanks to this, the risk of high cholesterol is low.

If you see a mention of “saturated” fat on the label of chocolate that contains only cocoa butter, then know that the bulk of these unsaturated fats are safe stearic acid. If you see mention of the presence of milk fat or hydrogenated oil, then know that such unsaturated fats will be much less healthy and can lead to high cholesterol.

To enhance the oxidative properties of chocolate, it is useful to consume it with pomegranate juice and sesame seeds, which also help reduce cholesterol levels. To enhance the beneficial cholesterol-lowering properties of the dark type, it will be useful to consume it in combination with almonds and walnuts.

Fats in chocolate: good or bad?

The only “bad” fat in cocoa butter is palmitic acid, which can actually raise cholesterol. Fortunately, since palmitic acid makes up only 25% of the total fat in cocoa butter, these effects are balanced by the three “good” fats mentioned above. Research has shown that individuals who consumed cocoa butter as a substitute for butter experienced decreased levels of harmful HDL and increased levels of beneficial HDL.

Linoleic acid, the rarest of the fats in cocoa butter, is an essential fatty acid that is extremely important for the body. Essential fatty acids are those that the body cannot synthesize; it must obtain them from food. The presence of linoleic acid in chocolate is an important advantage of this product.

Excessive enthusiasm for diets to reduce fat in the diet has led to a decrease in the consumption of not only harmful fats, but also healthy ones, including essential fatty acids. Many people develop a subconscious denial of any fat, but this is often a useful and important element of a healthy diet. Indulging in low-fat foods often leads not only to a lack of essential fatty acids, but also to a switch to sweet foods to compensate for hunger. And excess sugar consumption is a sure way to high cholesterol. The body needs healthy fats, including those found in chocolate. The main thing is to understand exactly what fats are contained in the foods you consume and be able to dose them in your diet.

Flavanols are a beneficial component

Flavonoids are polyphenols, which are antioxidants. These beneficial substances are present in large quantities in cocoa contained in chocolate. The highest content of them is typical for dark chocolate, but they are simply not present in white chocolate. The content of flavonoids in different bitter-type varieties may differ, as it depends on the area where the trees grow. It may also depend on the nature of the technological processing and preparation of the chocolate. The intake of flavonoids into the body also depends on what additional components are included in the composition of this product. Some of them can promote the absorption of flavonoids in the digestive tract, while others can interfere.

Chocolate does not contain any toxic or hazardous substances.

Due to its high presence of sugar, saturated fat and high calorie content, it often leads to obesity and increases sugar and cholesterol levels if consumed in excess.

Sometimes consuming this product can lead to migraines caused by excess caffeine, food allergies and acne. Excessive consumption of chocolate can lead to dental disease, which is due to the high sugar content in this product.

Increasingly, Russian consumers on the shelves of grocery stores began to notice products with the abbreviation ZMZH - milk fat substitute. What it is? Some people are wary of new products, while others, on the contrary, prefer such products. They are especially popular among people who care about their health. Our article will discuss products containing ZMZH. Let’s try to answer the question of why milk fat substitute is harmful to the human body.

Concept

What does milk fat substitute mean? This is a mixture of several vegetable oils that are pre-purified and well processed. The production process is carried out under the influence of high temperature and using a catalyst. As a result of their interaction, olein is formed, which can replace milk fats.

For this purpose, traditional products are used: rapeseed, soybean, corn, etc. However, exotic varieties can also be used: palm, coconut, etc. Each component has an individual fatty acid composition. Therefore, the quality characteristics of the product depend on the choice of oil. That's what milk fat replacer is. The combination of components directly affects the properties of the product.

According to statistics, products containing milk fat substitute are regularly consumed by the adult population of the following countries: France - 7%, Spain - 9%, Italy - 15%, Germany - 18%.

Difference from natural product

Milk fat substitute - what is it? What are the similarities and differences between breast milk and natural milk fat? The products have different composition and quality characteristics. These indicators determine the extent of their use in some areas of the food industry. The properties of products can be visually analyzed using a table.

As can be seen from the table, products have different fat-acid balances. The composition of the milk fat substitute is stable and does not contain cholesterol, which in excess quantities can cause chronic pathologies in the human body. However, it has a high proportion of fatty acids. These indicators indicate that ZMZh is more nutritious than a natural product.

The melting point of the product is higher, which makes it possible to use it for the production of ice cream. It is able to retain flavor, aroma and texture for longer under a variety of conditions. Natural products quickly deteriorate and are a favorable environment for the proliferation of microbes. The shelf life of products containing PMF is longer. In addition, such products have a stable oxidative balance.

Reasons for production

Why did they start producing milk fat substitute? What is this from the point of view of a modern manufacturer? Why buy exotic polysynthetic oils to make traditional products? There are some reasons:

1. Lactose intolerance. Some people cannot tolerate this component, which is included in dairy products. Chronic diseases of the food system are considered an additional condition in the development of such pathology. Component intolerance may develop with age. There are known cases of congenital pathology, which is associated with the absence of certain enzymes in the body.
2. Compatibility. ZMZH is considered a product that can replace milk fats contained in natural products by 85%.
3. High content of vitamins. Food products that contain milk fat are well supplied with vitamins A and E. According to the technical standard (GOST), the milk fat substitute contains a sufficient amount of nutrients necessary for the human body.
4. Low calorie content. Experts allow products containing ZMZh to be used for hypertension and in cases of problems with excess weight. Healthy fats are perfectly absorbed and do not settle on the walls of blood vessels.
5. Biological value. Food products that contain ZMZh have a positive effect on the human body.
6. Low cost. Nutritious, vitamin-rich products at an affordable price can save the population from hunger for a long time.
7. No contraindications. Food products containing PMF do not cause allergic reactions in consumers.

According to the latest data, lactose intolerance is observed in the adult population: CIS - 19%, Europe - 39%, Africa - 80%, Asia - 95%. The closer people live to the equator, the more they suffer from this pathology.

Harm caused

Is milk fat substitute harmful? And what is this harm? Despite a number of advantages, there are some negative aspects that expose milk fat substitute. The harm of a product depends on the factors that make it dangerous for consumption:

1. Recently, many myths have arisen about palm oil, which in excess amounts is considered a carcinogen and clogs the body with toxins. According to the RF Land Code No. 163, this product is prohibited for use in its pure form in Russia. ZMZh does not contain palm oil, but olein, which is safe for use. However, it is better not to use products that contain it in children's diets. The product helps remove calcium from the body.
2. Harm is observed when products containing PMF are abused. According to the legislation of the Russian Federation, a restriction has been introduced on its permissible amount in products: no more than 50%. Experts recommend carefully reading the ingredients of the products. Excess fatty foods in the diet will not benefit the body. However, the same can be said about butter.

In what areas is it used?

ZMZh is used in the food industry to produce products that previously traditionally included milk fats. It is used in the manufacture of confectionery, dairy products and baked goods. Their list can be continued again and again. For example, the following products contain it:

• ice cream;
• margarine;
• pasta;
• condensed milk;
• chocolate products;
• cheese products;
• sour cream.

Importance in the commodity market

ZMZh recently appeared on store shelves, but has already gained popularity among nutritionists and people leading a healthy lifestyle. In developed European countries and the USA, the product has long been used and welcomed by ordinary people. The secret of its popularity lies in its availability, low cost and nutritional value.

The food industry is no longer directly dependent on the livestock industry. This allows you to increase the range and volume of products, which are no longer affected by seasonality or transportation conditions. The shelf life of products has increased. All this is of great importance for the Russian food industry and has a positive effect on the development of the industry.

But why is there so much talk around ZMZ? The reason is the lack of awareness of the population. Everything unknown seems dangerous. In addition, the media is creating fear. There are many unscrupulous manufacturers who deceive consumers.

Milk fat is the fat that is found in the milk of animals (cows, goats, camels and other agricultural animals), or the fat isolated from this milk, that is, separated from the proteins.

A milk fat substitute is a product that is made primarily from vegetable oils and is used in the food industry to make products that traditionally used milk fat.

Dairy fats are mostly saturated fats. The danger of saturated fats for human health has long been proven; they cause an increase in low-density cholesterol (LDL), which settles on the walls of blood vessels and causes atherosclerosis.

Milk fat substitutes (MFS) have some advantages over milk fat: they do not contain cholesterol, since they are vegetable oils, and contain unsaturated fatty acids that are beneficial for the human body. In addition, the consumer properties of ZMZh are attractive: their smell is as close as possible to butter, and the consistency of the final product improves. Some properties of ZMZ make finished products better than when using an animal in their production. Thanks to ZMZ, the cost of products decreases, making them more accessible to the population. This is relevant against the backdrop of a significant increase in milk prices over the past year. In addition, the complete exclusion of milk from the final product is necessary for people with certain diseases, such as lactose intolerance and diabetes. Avoiding saturated fats is beneficial for hypertension.

Products with milk fat substitutes are good for health. But so far people's awareness of this is insufficient. Some manufacturers try to disguise the content of vegetable oils in the finished product. Consumers should know whether a product contains natural butter or contains plant-based ingredients. And efforts must be directed towards educational work.

Comparative characteristics

Melting temperature:

• Milk fat – 29-35 0 C
• ZMZH – 27-37 0 C

Thyroid-stimulating hormone:

• Milk fat – 42-50%
• ZMZH – 46-54%

• Milk fat – 1%
• ZMZH – 4-6%

Trans isomers:

• Milk fat – up to 8%
• ZMZH – less than 2%

Saturated fatty acids:

• Milk fat – 45-62%
• ZMZH – 39-42%

Monounsaturated fatty acids:

• Milk fat – 22-27%
• ZMZH – 37-38%

Polyunsaturated fatty acids:

• Milk fat – 3-4%
• ZMZH – 16-19%

If we consider the specifics of the taste perception of food, we can say that it is determined by taste, aroma and texture.

The texture of milk fat is determined by its melting temperature, while the smell and taste are determined by the combination of fat compounds. The properties of milk fat strongly depend on storage conditions; during long-term storage and at elevated temperatures, milk fat goes rancid and oxidizes.

Milk fat substitutes have significant advantages in all respects: they have a longer shelf life, the nutritional value can be adjusted, fats can be selected in accordance with dietary traditions, they are more resistant to temperature changes and do not lose their taste for a long time, the composition of milk fat can be changed depending on the requirements requirements.

In recent years, the topic of milk fat substitutes has been mentioned very often in the media. But it all boiled down to the fact that ZMZ is used by unscrupulous manufacturers to deceive buyers. The main task of the initiators of the campaign is to instill as much fear in buyers as possible, so the customer can be clearly traced.

The introduction of ZMZh into the food industry is of great importance, as it makes it possible to produce a whole range of useful products and products for people with certain diseases.

It is necessary to promote products with MM as healthy food products. But people have the right to know the composition of the product, so indicating the ingredients on the packaging is a fair requirement of a civilized society.

Which chocolate is healthier?

First, let's look at the product range. Everyone knows that chocolate comes in several types:

Black or bitter chocolate;

Milk chocolate;

White chocolate.

But not everyone knows what the fundamental difference between these types is, except for color and taste, of course.

Dark chocolate contains the largest amount of crushed cocoa beans, which is why the taste acquires a characteristic bitterness, and the color of the chocolate is rich and dark. This type of chocolate is considered the healthiest for adults. It contains many antioxidants, which protect against premature aging. It will also help cope with fatigue and increase performance.

Milk chocolate is different in color from bitter chocolate and has a milder taste. This type of chocolate uses milk fat, which gives the product a more delicate taste. For this reason, this type of chocolate is most loved by children and is considered healthier for them. Can easily melt under the influence of temperature.

White chocolate contains no cocoa beans at all, which is why the color of the chocolate is so light. The base uses cocoa butter, which has no taste, but gives the chocolate a cocoa smell. Powdered sugar and milk powder are responsible for the taste. Melts very quickly when the temperature rises.

Milk and vegetable fat, as we already understood, is found in milk and white chocolate. It is also known that chocolate can contain three types of fats: cocoa butter, vegetable fat, and milk fat.

Any vegetable fats can be contained in chocolate, only in very minimal quantities, since they can form trans fats (trans isomers of fatty acids) during heat treatment. The presence of a large amount of vegetable fat can be easily determined, since such “chocolate” melts very poorly in the hands and on the tongue. These vegetable fats include coconut and palm oils. And if coconut oil has real benefits for the body, then palm oil only clogs it.

Milk fat in chocolate is used as a concentrate, which is obtained from high quality cow's milk. By adding milk fat to chocolate, the cocoa butter content is reduced and the product acquires a more delicate taste. Milk fat prevents the formation of plaque on dark chocolate, and in some cases it is even added in increased volume, replacing part of the cocoa butter.

Well, any chocolate contains sugar, which is the basis of the entire bar. In order not to just buy a sugar bar, you should read the ingredients. To correctly read the composition of a product, pay attention to the arrangement of the elements - the ingredient in the largest quantity always comes first. Often, even if the package says “bitter chocolate”, sugar is listed first in the composition. This product cannot be called real dark chocolate.

Tomatoes are a product that contains many useful elements - a huge amount of vitamins, fiber, various micro and macro elements, in addition, tomato is an excellent antidepressant, as it contains serotonin