O margar\u00ednu se \u010dasto p\u00ed\u0161e, \u017ee se jedn\u00e1 o v\u00fdrobek nesrovnateln\u00fd s m\u00e1slem. Ve skute\u010dnosti v\u0161ak m\u00e1 margar\u00edn s m\u00e1slem hodn\u011b spole\u010dn\u00e9ho. M\u00e1slo a margar\u00edn pat\u0159\u00ed z hlediska legislativy spolu se sm\u011bsn\u00fdmi tuky do stejn\u00e9 kategorie v\u00fdrobk\u016f \u2013 rozt\u00edrateln\u00fdch tuk\u016f. Jedn\u00e1 se v\u00fdrobky na b\u00e1zi tuh\u00e9, tv\u00e1rn\u00e9 emulze, p\u0159ev\u00e1\u017en\u011b typu voda v oleji.<\/p>\r\n
M\u00e1slo pat\u0159\u00ed do skupiny tuk\u016f ml\u00e9\u010dn\u00fdch, kde je ml\u00e9\u010dn\u00fd tuk jedin\u00fdm druhem tuku ve v\u00fdrobku, margar\u00edn do skupiny tuk\u016f, kde je obsah ml\u00e9\u010dn\u00e9ho tuku do 3 %. Tuky sm\u011bsn\u00e9 maj\u00ed obsah ml\u00e9\u010dn\u00e9ho tuku v rozmez\u00ed 10-80 % z celkov\u00e9ho obsahu tuku. V\u0161echny tyto skupiny se je\u0161t\u011b d\u00e1le \u010dlen\u00ed do podskupin podle obsahu tuku. Podskupiny maj\u00ed i podobn\u00e1 n\u00e1zvoslov\u00ed. Existuje nap\u0159\u00edklad t\u0159\u00ed\u010dtvrt\u011btu\u010dn\u00fd margar\u00edn i t\u0159\u00ed\u010dtvrt\u011btu\u010dn\u00e9 m\u00e1slo.<\/p>\r\n
Ne ka\u017ed\u00fd si rovn\u011b\u017e uv\u011bdomuje, \u017ee v\u00fdroba m\u00e1sla a margar\u00ednu je zalo\u017eena na podobn\u00fdch principech: m\u00edch\u00e1n\u00ed, chlazen\u00ed, krystalizaci tuku a mechanick\u00e9m zpracov\u00e1n\u00ed. Rozd\u00edly jsou v tom, \u017ee p\u0159i v\u00fdrob\u011b m\u00e1sla odch\u00e1z\u00ed podm\u00e1sl\u00ed jako vedlej\u0161\u00ed produkt. P\u0159i v\u00fdrob\u011b margar\u00edn\u016f se v\u0161echny suroviny sm\u00edchaj\u00ed dohromady. V\u011bt\u0161ina lid\u00ed pova\u017euje v\u00fdrobu margar\u00edn\u016f za siln\u011b pr\u016fmyslovou a\u017e chemickou, zat\u00edmco u m\u00e1sla se jedn\u00e1 o jednoduch\u00e9 a\u017e p\u0159\u00edrodn\u00ed technologie. V\u00fdrobky lze p\u0159itom vyr\u00e1b\u011bt i na stejn\u00fdch za\u0159\u00edzen\u00edch. N\u011bkter\u00e9 ml\u00e9k\u00e1rny vyr\u00e1b\u011bj\u00edc\u00ed v z\u00e1vod\u011b i rostlinn\u00e9 rozt\u00edrateln\u00e9 tuky dokonce pou\u017e\u00edvaj\u00ed na obale produktu marketinkov\u00e9 tvrzen\u00ed: \u201eVyrobeno tradi\u010dn\u00edm m\u00e1sla\u0159sk\u00fdm zp\u016fsobem\u201c. Podniky tukov\u00e9ho pr\u016fmyslu vyr\u00e1b\u011bj\u00ed na stejn\u00fdch za\u0159\u00edzen\u00edch nap\u0159\u00edklad polotu\u010dn\u00e1 m\u00e1sla.<\/p>\r\n
Za specifickou vlastnost spojenou s m\u00e1slem lze pova\u017eovat chu\u0165. V\u00fdrobci margar\u00edn\u016f se j\u00ed sna\u017e\u00ed v \u0159ad\u011b p\u0159\u00edpad\u016f p\u0159ibl\u00ed\u017eit. N\u011bkomu se to povede v\u00edce, n\u011bkomu m\u00e9n\u011b. Existuj\u00ed spot\u0159ebitel\u00e9, kte\u0159\u00ed tvrd\u00ed, \u017ee chu\u0165 m\u00e1sla v\u017edy rozeznaj\u00ed od margar\u00ednu. P\u0159i zkou\u0161k\u00e1ch naslepo se to v\u0161ak ne v\u0161em povede. Rozd\u00edly v chuti se st\u00edraj\u00ed, pou\u017eijeme-li m\u00e1slo nebo margar\u00edn v r\u016fzn\u00fdch kuchy\u0148sk\u00fdch aplikac\u00edch a neochutn\u00e1v\u00e1me je samotn\u00e9 proti sob\u011b. Ji\u017e p\u0159i samotn\u00e9m namaz\u00e1n\u00ed na chl\u00e9b se s\u00fdrem \u010di \u0161unkou a zeleninovou oblohou se rozd\u00edly v chuti d\u00e1le zmen\u0161uj\u00ed. Existuje \u0159ada studi\u00ed, kdy p\u0159i zaslepen\u00e9m porovn\u00e1n\u00ed m\u00e1sla a jin\u00fdch tuk\u016f pou\u017eit\u00fdch p\u0159i p\u0159\u00edprav\u011b pokrm\u016f (r\u016fzn\u00e9 pomaz\u00e1nky, jemn\u00e9 \u010di trvanliv\u00e9 pe\u010divo, hotov\u00e1 j\u00eddla, mou\u010dn\u00edky, apod.) b\u011b\u017en\u00fd spot\u0159ebitel rozd\u00edly nepost\u0159ehl. Prok\u00e1zalo to statistick\u00e9 zpracov\u00e1n\u00ed dotazn\u00edk\u016f senzorick\u00e9ho hodnocen\u00ed pokrm\u016f.<\/p>\r\n
Margar\u00edn m\u016f\u017eeme srovn\u00e1vat s m\u00e1slem z hlediska v\u00fd\u017eivov\u00e9 hodnoty. Nejd\u016fle\u017eit\u011bj\u0161\u00ed z tohoto pohledu je vz\u00e1jemn\u00e9 zastoupen\u00ed mastn\u00fdch kyselin ve v\u00fdrobc\u00edch. Slo\u017een\u00ed margar\u00edn\u016f se li\u0161\u00ed v\u00fdrobek od v\u00fdrobku, z\u00e1le\u017e\u00ed i na hlavn\u00edm \u00fa\u010delu pou\u017eit\u00ed, pro kter\u00fd je margar\u00edn vyvinut. Margar\u00edn obecn\u011b obsahuje m\u00e9n\u011b nasycen\u00fdch mastn\u00fdch kyselin ne\u017e m\u00e1slo. Vysok\u00e1 konzumace nasycen\u00fdch mastn\u00fdch kyselin zvy\u0161uje hladinu cholesterolu v krvi. V\u00fdrobek ur\u010den\u00fd p\u0159ednostn\u011b k namaz\u00e1n\u00ed na chl\u00e9b a pe\u010divo jich m\u00e1 m\u00e9n\u011b ne\u017e margar\u00edn na pe\u010den\u00ed. Margar\u00edn na maz\u00e1n\u00ed m\u016f\u017ee b\u00fdt z\u00e1rove\u0148 dobr\u00fdm zdrojem esenci\u00e1ln\u00edch mastn\u00fdch kyselin omega 3 a 6, kter\u00e9 m\u00e1slo obsahuje v nutri\u010dn\u011b nev\u00fdznamn\u00e9m mno\u017estv\u00ed. Modern\u00ed margar\u00edn rovn\u011b\u017e obsahuje m\u00e9n\u011b transmastn\u00fdch kyselin ne\u017e m\u00e1slo.<\/p>\r\n
V posledn\u00ed dob\u011b roste segment sm\u011bsn\u00fdch tuk\u016f ur\u010den\u00fdch na maz\u00e1n\u00ed. M\u00e1slo ve v\u00fdrobku dod\u00e1v\u00e1 chu\u0165, rostlinn\u00e9 tuky zlep\u0161uj\u00ed v\u00fd\u017eivovou hodnotu a rozt\u00edratelnost. V\u00fdrobky maj\u00ed ve sv\u00e9m programu za\u0159azeny jak ml\u00e9k\u00e1rny, tak i podniky tukov\u00e9ho pr\u016fmyslu.<\/p>\r\n
Margar\u00edn je samostatn\u00e1 kategorie v\u00fdrobk\u016f. N\u011bkdo m\u00e1 v oblib\u011b m\u00e1slo, jin\u00fd margar\u00edn. Ka\u017ed\u00fd si m\u016f\u017ee vybrat. V\u00fdrobky m\u016f\u017eeme srovn\u00e1vat podle r\u016fzn\u00fdch krit\u00e9ri\u00ed, z porovn\u00e1n\u00ed n\u011bkdy vyjde l\u00e9pe m\u00e1slo, jindy margar\u00edn.<\/p>\r\n
<\/p>\r\n
Doc. Ing. Ji\u0159\u00ed Br\u00e1t, CSc.<\/p>\r\n
<\/p>","protected":false},"excerpt":{"rendered":"
O margar\u00ednu se \u010dasto p\u00ed\u0161e, \u017ee se jedn\u00e1 o v\u00fdrobek nesrovnateln\u00fd s m\u00e1slem. Ve skute\u010dnosti v\u0161ak m\u00e1 margar\u00edn s m\u00e1slem […]<\/p>\n","protected":false},"author":5,"featured_media":11976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-11975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=11975"}],"version-history":[{"count":1,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11975\/revisions"}],"predecessor-version":[{"id":13309,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/11975\/revisions\/13309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/11976"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=11975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=11975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=11975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}