Fatty acids composition of industrial and cooking margarines including trans isomers
2006
Kravic, S., Tehnoloski fakultet, Novi Sad (Serbia) | Marjanovic, N., Tehnoloski fakultet, Novi Sad (Serbia) | Suturovic, Z., Tehnoloski fakultet, Novi Sad (Serbia) | Svarc-Gajic, J., Tehnoloski fakultet, Novi Sad (Serbia) | Pucarevic, M., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
Content of cis and trans fatty acids, as well as individual fatty acid, in 14 samples of industrial and cooking margarines were determined. Dominant fatty acid in cooking margarines was oleic (27.05%) and in industrial margarines palmitic (42.10%). Contents of saturated and trans fatty acids were high in both types of investigated margarines which were 46.71-59.49% in cooking margarines and 53.75 - 65.84% in industrial margarines. In future, margarine producers should use contemporary technology in order to decrease the contents of trans isomers and saturated fatty acids, of course with achieving adequate quality and cost of product.
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