PL EN
Kwasy tłuszczowe w produktach cukierniczych
 
Więcej
Ukryj
 
Rocz Panstw Zakl Hig 2000;51(4):361-377
 
SŁOWA KLUCZOWE
STRESZCZENIE

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.  

eISSN:2451-2311
ISSN:0035-7715
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