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Why can't low fat spreads not be used for roasting or frying ?

放大字體  縮小字體 發(fā)布日期:2007-06-13
核心提示:Low fat spreads contain normally between 30 and 50% fat. Although the fat is identical to butter or margarine (80% fat), the water content is too high. Heating low fat spreads will cause the water to boil vigourously, resulting in hot fat droplets sp
Low fat spreads contain normally between 30 and 50% fat. Although the fat is identical to butter or margarine (80% fat), the water content is too high. Heating low fat spreads will cause the water to boil vigourously, resulting in hot fat droplets splattering around.
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