Some properties of margarines and shortenings marketed in Turkey

Karabulut I., TURAN S.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.19, sa.1, ss.55-58, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.jfca.2004.06.016
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.55-58
  • İnönü Üniversitesi Adresli: Evet

Özet

Fifteen margarines and 10 shortenings marketed in Turkey were analyzed for their fatty acid composition including trans fatty acids (TFA), solid fat content (SFC), and slip melting point (SMP). Margarines and shortenings are major sources TFA in the diet. All margarines and shortenings were high in palmitic acid. Seven margarine samples had low TFA contents (range 0.4-8.5%). TFA content of margarines and shortenings were within the range of 0.4-39.4% and 2.0-16.5%, respectively. TFA content of the samples affect both SFC and SMP. Compared to the American margarines and shortenings, Turkish samples have higher SFC (except sample M10). (c) 2004 Elsevier Inc. All rights reserved.