FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING  TRANS  ISOMERS.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.