Today, cheese, dairy and sour cream products are increasingly appearing in stores, the packaging of which indicates the presence of a milk fat substitute. This substitute appeared on the domestic market relatively recently and has already become quite popular, since it is an improved analogue of natural milk fat.
The essence of ZMZH
Basically, the milk fat substitute is a by-product of the processing of tropical oils - namely palm oil. However, since no one uses pure tropical oils in the manufacture of products, they act only as raw materials for the production of olein (a mixture of liquid fatty acids). It is olein that is the basis of a milk fat substitute - for its production, palm oil undergoes deep processing in the form of purification and mixing with other vegetable oil under the influence of high temperature and with the participation of a certain catalyst.
For mixing with palm oil, sunflower oil is often used, which supplements it with unsaturated fatty acids.
Some people believe that palm oil is very harmful - however, only olein is added to products. Many myths about palm oil also arise from the fact that manufacturers previously indicated on the packaging not a milk fat substitute, but tropical oils. Under Russian law, pure palm oil is prohibited from being used in dairy products, so a harmless substitute is used instead, which is a mixture of two processed oils.
Why do you need ZMZH
Today, people are increasingly trying to follow the principles of healthy eating, refusing to eat fast food restaurant food, which has already led to obesity in a huge number of people. Modern dairy products with natural milk fat can not only "catch up" extra pounds - but also cause other serious diseases, ranging from problems with the cardiovascular system and ending with diabetes.
The main disadvantage of natural milk fat is the absolute imbalance in its composition.
Unlike its substitute, milk fat contains a large amount of unhealthy saturated fat, which is much higher than the amount of healthy unsaturated fat. This leads to an imbalance in the body, since the more these saturated substances enter it, the worse the state of the vessels. Most often, the accumulation of harmful fats leads to the development of a stroke, heart attack or atherosclerosis, while the composition of the milk fat substitute is more balanced - the fats in it are mixed in equal proportions, as a result of which the body receives an equal portion of them, distributing it in the right directions.
