マ-ガリンの構成脂肪酸組成,トコフェロ-ルおよび固体脂指数について

概要

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Fatty acid composition, trans acid, α-tocopherol and solid fat index were measured with the same 7 kinds of soft type and 8 kinds of hard type commercial margarine, made in summer and winter, as used for the previous work. The following results were obtained. 1) The analysis of fatty acid composition showed that all the samples were made from vegetable oil. Average content of linoleic acid was 38.0% in the soft type and 18.5% in the hard type, and the ratio of polyunsaturated to saturated acid was 1.45 for the soft type and 0.59 for the hard type. 2) Average content of trans acid was 9.2% in the soft type and 17.1% in the hard type. 3) There was hardly any difference in the solid fat index between the soft type and hard type at a high temperature but at a low temperature, the index of the soft type margarine oils were obviously smaller than that of the hard type. 4) Fatty acid composition, α-tocopherol content and solid fat index showed that there was hardly any difference in the compounding ratio of material oil between summer and winter products.
公益社団法人日本栄養・食糧学会の論文