General Properties and Nutritional Evaluations of Recent Domestic Margarine

概要

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Twenty-four kinds of domestic margarine ("soft" types 13, "carton-packed hard" types 9, and "parchment-packed" types 2) were analyzed for fatty acid composition, sterols and tocopherols, and nutritionally evaluated with some indices characterizing fats.<BR>1) Average content of linoleic acid was 38.21% in the soft, 20.61% in the hard, and 10.85% in the parchment-packed type. Of these, four, samples were of the high-linoleic type containing above 45%.<BR>2) Average content of total trans-acids was 14.49% in the soft, 19.18% in the hard, and 28.95% in the parchment-packed type. Of these, two samples were the "zero-trans" margarine containing no trans-acids.<BR>3) The total tocopherol content was 20-50 mg/100g, optimum levels of their antioxidative effect. It was also demonstrated that α-tocopherol was contained in an amount of 20mg/100g or more in the high-linoleic types.<BR>4) In the high-linoleic types, the ratio of the polyunsaturated to saturated fatty acids was 2.90 and the Keys' plasma-cholesterol variat on estimate index was -38.8, indicating to have a blood cholesterol lowering effect. The ratio of vitamine E to polyunsaturated fatty acids was 0.47 or 0.49.
公益社団法人日本栄養・食糧学会の論文