Fatty acid composition of ice creams including trans isomers
Zegarska, Z.E-mail:[email protected] | Paszczyk, B. | Borejszo, Z.(University of Warmia and Mazury, Olsztyn (Poland). Dept. of Instrumental Analysis)
The fatty acid composition of fat extracted from 20 types of ice creams available on the Polish market was analysed by gas chromatography with a 100 m long capillary CP Sil 88 column. The results indicate that a very high content of trans fatty acids (about 24 percent of total fatty acids) occurred only in one type of ice creams. The trans C18:1 content of 19 tested ice creams ranged from 0.12 to 4.21 percent. The cis/trans and trans/cis C18:2 isomers were present in the amounts from 0 to 0.82 percent. The 18 of the ice creams tested were characterized by very high levels of lauric acid (in the range of 41.86 to 48.28 percent) and myristic acid (in the range of 15.06 to 17.78 percent of total fatty acids). The fatty acid composition indicated that only one type of the ice creams examined was produced with the use of milk fat
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