The use of spread in human food

Abstract

New technologies and a wide range of dairy products, balanced in food and biological value, contribute to the improvement of the nutrition system. In this regard, there is undoubted interest in the creation of functional food products based on the achievements of modern biotechnology and nutrition science, whichare intended for a targeted impact on the human body. The spread is really similar to both butter and margarine, but in the end it is a completely separate product consisting of vegetable and dairy fats.