Karol Bal, Jarosław Balas, Imarek Daniewski, Agnieszka Filipek, Bohdan Jacórzyński, Eugenia Mielniczuk, Małgorzata Pawlicka, Katarzyna Swiderska
{"title":"Evaluation of health value of fats and oils.","authors":"Karol Bal, Jarosław Balas, Imarek Daniewski, Agnieszka Filipek, Bohdan Jacórzyński, Eugenia Mielniczuk, Małgorzata Pawlicka, Katarzyna Swiderska","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification with regard to fat content, in terms of both quantity and quality. This differentiation was particularly evident in the groups of margarines, mixed fats and confectioner's products.</p>","PeriodicalId":75388,"journal":{"name":"Acta microbiologica Polonica","volume":"52 Suppl ","pages":"7-15"},"PeriodicalIF":0.0000,"publicationDate":"2003-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta microbiologica Polonica","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification with regard to fat content, in terms of both quantity and quality. This differentiation was particularly evident in the groups of margarines, mixed fats and confectioner's products.
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