Lipids in margarines and margarine-like foods

• Published in: Journal of the American Oil Chemists' Society Vol. 62; no. 4; pp. 775 - 786
• Main Authors: Slover, H.T, Thompson, R.H. Jr, Davis, C.S, Merola, G.V
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-04-1985; Springer
• Subjects: ACEITES VEGETALES; Biological and medical sciences; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; HUILE VEGETALE; LIPIDE; LIPIDOS; LIPIDS; MARGARINA; MARGARINE; VEGETABLE OILS; Chemical composition; Margarine; Tocopherol; Fatty acids; Vitamin; Sterol
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/bf03028753

The lipid composition of margarines from stores in selected locations in the U.S. is reported. The lipids determined include the fatty acids, tocopherols and major plant sterols. Data are included for isomeric octadecenoic fatty acids (14 isomers or groups of isomers) and four isomeric octadecadienoic fatty acids common in partially hydrogenated vegetable fats, insofar as these are separable by capillary gas chromatography. Amounts of individual lipids found in vegetable oil margarines, spreads, imitation and diet margarines were: palmitate, 8.49 to 13.17% (normalized weight percent, calculated as triglyceride); stearate, 4.78 to 9.53%; linoleate, 6.06 to 46.39%; linolenate, 0.18 to 3.57%; α‐tocopherol, 0.3 to 24.3 mg/100g; γ‐tocopherol, 3.0 to 55.0 mg/100g; δ‐tocopherol, 0.5 to 18.9 mg/100g; campesterol, 10.6 to 106.3 mg/100g; stigmasterol, 13.1 to 60.9 mg/100g; sitosterol, 42.3 to 412.9 mg/100g. Amounts oftrans‐unsaturated octadecenoic fatty acids in these margarines varied from 10.74 to 30.06%. Small amounts of thetrans,trans, trans,cis andcis,trans isomers of linoleate also are reported.