PDF

Rocz Panstw Zakl Hig 2000, 51(4): 361-377

Kwasy tłuszczowe w produktach cukierniczych
[Fatty acids in confectionery products]

M. Daniewski , E. Mielniczuk , B. Jacórzyński , M. Pawlicka , J. Balas , A. Filipek , M. Górnicka

ABSTRACT

The content of fat and fatty acids in 144 different confectionery products purchased on the market in Warsaw region during 1997-1999 have been investigated. In examined confectionery products considerable variability of both fat and fatty acids content have been found. The content of fat varied from 6.6% (coconut cookies) up to 40% (chocolate wafers). Saturated fatty acids were present in both cis and trans form. Especially trans fatty acids reach (above 50%) were fats extracted from nut wafers, coconuts wafers.  

Downloads: 1258