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- Title
Fatty Acid (FA) Composition and Contents of trans Unsaturated FA in Hydrogenated Vegetable Oils and Blended Fats from Pakistan.
- Authors
Bhanger, Muhammad Iqbal; Anwar, Farooq
- Abstract
This study presents the FA composition and trans FA (TFA) contents of different hydrogenated vegetable oils and blended fats marketed in Pakistan. Thirty-four vanaspati (vegetable ghee), 11 shortenings, and 11 margarines were analyzed. The contents of saturated FA, cis monounsaturated FA, and cis PUFA were in the following ranges: vanaspati 27.8-49.5, 22.2-27.5, 9.3-13.1%; vegetable shortenings 37.1-55.5, 15.8--36.0, 2.7-7.0%; and margarines 44.2-55.8, 21.7-39.9, 2.9-20.5%, respectively. Results showed significantly higher amounts of TFA in vanaspati samples, from 14.2 to 34.3%. Shortenings contained TFA proportions of 7.3-31.7%. The contents of TFA in hard-type margarines were in the range of 1.6-23.1%, whereas soft margarines contained less than 4.1% TFA.
- Subjects
VEGETABLE oils; FATS &; oils; VANASPATI; MARGARINE; EDIBLE fats &; oils
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2004, Vol 81, Issue 2, p129
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-004-0870-2