Block J M, Barrera-Arellano D
Laboratorio de Oleos e Gorduras-Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, SP, Brasil.
Arch Latinoam Nutr. 1994 Dec;44(4):281-5.
The shortening Brazilian market has wide range of products for specific use, mainly at industrial level. In the present work 19 samples of shortenings, 14 samples of margarines and 9 samples of spreads were studied. Iodine index, softening point, trans fatty acids, solid fat content and fatty acid composition were determined in all samples. High levels of trans fatty acids in most of the samples were observed (30%), varying between 0-62%. Correlations for thermal characteristics of the samples between the fat groups were not found. In Brazil most of shortenings are produced for blends of soy bean oils with different level of hydrogenation.
巴西起酥油市场产品种类丰富，主要用于工业领域，用途较为特定。在本研究中，共对19个起酥油样品、14个人造黄油样品和9个涂抹酱样品进行了分析。测定了所有样品的碘值、软化点、反式脂肪酸、固体脂肪含量和脂肪酸组成。结果发现，大部分样品（30%）的反式脂肪酸含量较高，介于0%-62%之间。未发现不同脂肪组样品热特性之间存在相关性。在巴西，大多数起酥油是由不同氢化程度的大豆油混合生产而成。
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