FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING TRANS ISOMERS.
 
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Pol. J. Food Nutr. Sci. 2005;55(1):71–74
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ABSTRACT
The fatty acid composition of fat extracted from 20 types of ice creams available on the Polish market was analyzed by gas chromatography with a 100 m long capillary CP Sil 88 column. The results indicate that a very high content of trans fatty acids (about 24% of total fatty acids) occurred only in one type of ice creams. The trans C18:1 content of 19 tested ice creams ranged from 0.12 to 4.21%. The cis/trans and trans/cis C18:2 isomers were present in the amounts from 0 to 0.82%. The 18 of the ice creams tested were characterised by very high levels of lauric acid (in the range of 41.86 to 48.28%) and myristic acid (in the range of 15.06 to 17.78% of total fatty acids). The fatty acid composition indicated that only one type of the ice creams examined was produced with the use of milk fat.
ISSN:1230-0322