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Fatty acid composition and contents oftransmonounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

✍ Scribed by Lars Ovesen; Torben Leth; Kirsten Hansen

Book ID
107496428
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
73 KB
Volume
75
Category
Article
ISSN
0003-021X

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✍ Jirı́ BrΓ‘t; Jan PokornΓ½ πŸ“‚ Article πŸ“… 2000 πŸ› Elsevier Science 🌐 English βš– 101 KB

In a series of 20 margarines, nine cooking fats, and butter, the fatty acid composition was determined after the American Oil Chemistry Society (AOCS) standard method using capillary gas chromatography. Margarines contained 15.2}54.1% and cooking fats 16.5}59.1% saturated fatty acids, respectively,