FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MAREK DANIEWSKI, BOHDAN JACÓRZYŃSKI, AGNIESZKA FILIPEK, JAROSŁAW BALAS, MAŁGORZATA PAWLICKA, EUGENIA MIELNICZUK

Title

Fatty acids composition of selected edible fats

Abstract

The amount of fat and fatty acids composition of fats available on Warsaw market in the years 2000-2002 were analysed. Among that 56 soft and low fat margarines, 12 full fat soft margarines, 46 full fat hard margarines, 17 brands of oils, 20 different butters and 32 mixed spreads were investigated. It was concluded that considerable differences were present in composition of fatty acids of various groups (saturated, monounsaturated, polyunsaturated and trans isomers).

Keywords

fatty acids, edible fats

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