Bal Karol, Balas Jarosław, Daniewski Imarek, Filipek Agnieszka, Jacórzyński Bohdan, Mielniczuk Eugenia, Pawlicka Małgorzata, Swiderska Katarzyna
National Food and Nutrition Institute 61/63 Powsińska Str., 02-903 Warsaw, Poland.
Acta Microbiol Pol. 2003;52 Suppl:7-15.
The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification with regard to fat content, in terms of both quantity and quality. This differentiation was particularly evident in the groups of margarines, mixed fats and confectioner's products.
测定了选定食品中的脂肪含量和脂肪酸组成（饱和脂肪酸、顺式和反式构型的单不饱和脂肪酸和多不饱和脂肪酸）。从近年来调查的2000多种产品中，给出了一些软质和硬质人造黄油、油脂、黄油以及类黄油产品的结果。研究发现，食品在脂肪含量方面，无论是数量还是质量，都具有非常高的多样性。这种差异在人造黄油、混合脂肪和糖果产品组中尤为明显。
