Fat culinary: features, composition, benefits, varieties

Many products contain culinary fat. What is it? In fact, it is an anhydrous mixture of various fats of animal and vegetable origin, as well as salomass. Such a substance is capable of melting at temperatures above 60 ° C. What kind of cooking oil? Margarine does not belong to this category. Although it is often confused with culinary fat. It is not right. After all, margarine is an aqueous mixture of fats.

How did the product

For the first time culinary fat was made in Soviet times. The specialists of the food industry faced the task of creating a cheaper product. As a result of the work carried out, many combinations of various fats were created, which were able to replace melted fats of animal origin.

Initially, new products were not in great demand among Soviet citizens. After all, their taste and aroma were not so appealing. Therefore, new compounds were introduced gradually into the food industry. The product was used in canteens, as well as in places of mass production. In the conditions of the crisis, the new culinary fat was still recognized by the citizens of the USSR and took its place of honor among the more expensive analogues.

Organoleptic qualities of culinary fat

What is the difference between culinary fat and other varieties of this product? First of all organoleptic properties:

1. The taste corresponds to the variety of the product, without impurities, pure.
2. Nice smell.
3. The color of the product may be white or yellow.
4. Consistency is ointment, dense and without impurities.
5. In the melted form, the culinary fat becomes transparent.

This product is sold exclusively with briquettes wrapped in parchment paper or packaged in special bags.

Varieties of culinary fat

Fat culinary can consist of many components. At the moment there are several of its varieties:

1. Product for deep-frying. It is made only from vegetable salomass. The main purpose - cooking in deep fat. Often in such fat add whale salomas.
2. Vegetable fat. This product is made from vegetable oils.
3. "Belorussian". It is made from beef fat.
4. "Ukrainian". When it is produced, pork fat is taken as the basis.
5. "Oriental". The main component of the product is mutton fat.
6. Margaguselin. The basis is pork fat, which has the taste of fried onions. It is worth noting that marnanuselin is the only product in the composition of which there is a flavor.

Cooking fat: composition

What is included in such mixtures? According to GOST, the product can contain such components as:

• sunflower oil;
• Soybean;
• Cotton;
• Rapeseed;
• Palm;
• Peanut;
• Salomass;
• Palmitin;
• stearin;
• Fats of animal origin;
• vitamin A;
• Antioxidant;
• Onion dried onions.

It is worth noting that all fats are subjected to deodorization and refining before mixing. In other words, the components are depersonalized, become odorless. The product is stored, as a rule, at a temperature from -25 ° C to +16 ° C. The room should be well ventilated, dark and dry.

Is the product useful?

Does Cooking Cooking Benefit? The way this product affects the human body depends on its chemical composition, which is determined by the formulation. All cooking fats are to some extent useful and should be present in the diet of each person. It should be noted that such products are assimilated by 96%. It is for this reason that they are referred to as irreplaceable sources of energy.

Culinary fats are rich in vitamins D, K, A, E. In addition, this product contains components that take an active part in the construction of body cells. Thanks to them, the skin becomes more elastic and elastic, the hair condition and blood clotting significantly improves, and the toxins are neutralized.

As shown by numerous studies, for the normal functioning of the adult body requires about 20 grams of fat per day. Thanks to these components, beta-carotene and fat-soluble vitamins are better absorbed . Also, culinary fat positively affects the health and beauty of the female body.

Harm of cooking fats

Despite the benefits of such compounds, they should not be abused. After all, excessive consumption of fat leads to the development of various diseases of the cardiovascular system, as well as to obesity. Good digestibility of the product has not only a positive, but also a negative side. With the abuse of cooking fats, the body receives a large number of unnecessary calories. In addition, a product that was not prepared according to GOST can lead to the development of cancer. Therefore, you need to choose the cooking oil correctly.