文章基本信息

标题：Qualitative chracteristics of sweetened type fat spreads
本地全文：下载
作者：Chiaki MURAKAMI ; Youko KINOSHITA ; Chiho OOTA 等
期刊名称：生活衛生
印刷版ISSN：0582-4176
电子版ISSN：1883-6631
出版年度：1998
卷号：42
期号：3
页码：93-96
DOI：10.11468/seikatsueisei1957.42.93
出版社：Osaka Urban Living and Health Association
摘要：The qualitative characteristics of recently produced sweetened processed fat spreads were studied by measuring the chemical parameters of forty brands. 1. Regarding nutritional components, the spreads were found to contain approximately 35-75% lipid, 10-30% water, 5-35% carbohydrate and <5% protein. Butylhydroxyanisole, dibutylhydroxytoluene, sorbic acid and benzoic acid were not found. 2. The most commonly used sugars were sucrose, glucose, fructose and maltose. Twenty-eight brands used a combination of sucrose, glucose and fructose and seven a combination of sucrose, glucose, fructose and maltose. 3. Analytical results on fatty acid composition and sterol composition indicated that the most commonly used oils were hardened fish oil, rapeseed oil containing rapeseed hardened oil, and palm oil.
关键词：Fat spread;Fatty acid composition;General nutritional component;Sweeten;Sugar composition