Trans fatty acids in European margarines.
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چکیده
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منابع مشابه
Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids
The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fas...
متن کاملA comparison of the fat composition and prices of margarines between 2002 and 2006, when new Canadian labelling regulations came into effect.
OBJECTIVE To examine the effect of the new Canadian labelling regulations on the fat composition and prices of margarines. STUDY DESIGN A survey of all margarines sold in major supermarkets in the Greater Toronto area was conducted in 2006, and results were compared with those of a similar survey conducted in 2002. Average fat composition, proportion of 'trans fat-free' margarines and average...
متن کاملButter, margarine and serum lipoproteins.
Intake of trans fatty acids unfavorably affects blood lipoproteins. As margarines are a major source of trans, claims for the advantages of margarines over butter need to be scrutinized. Here we review dietary trials that directly compared the effects of butter and margarine on blood lipids. We identified 20 studies in which subjects had stable body weights, and margarine and butter were exchan...
متن کاملtrans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties ...
متن کاملکاربرد استریفیکاسیون در ساخت روغن مناسب برای تولید مارگارین
The esterification process causes some desirable changes in physicochemical properties of fat by exchanging the acyl groups in triglyceride molecules. The aim of this study was to produce a suitable edible fat for industrial and home uses. In this study a mixture of 60 percent soybean oil and 40 percent edible tallow were inter-esterified, using 0.5 percent sodium methylate or ethylate as catal...
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ورودعنوان ژورنال:
- The New England journal of medicine
دوره 332 8 شماره
صفحات -
تاریخ انتشار 1995