FATTY ACID COMPOSITION OF BLENDED SPREADS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):37–39
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ABSTRACT
The paper covers characteristics of fatty acid compositions of blends consisting of milk and vegetable fats. The analyses conducted showed considerable differences in the fatty acid composition and, as well as in the composition and nutritional value of fats belonging to the same product category. The investigated samples contained between 27.1 and 62.2% of saturated fatty acids, while trans isomers of fatty acids were found at a level between 2.4 and 14.8%. Differences in monounsaturated (28.0–45.4%) and polyunsaturated fatty acids (4.3–16.8%) were observed as well.
ISSN:1230-0322