title: [Hydrogenated products in Brazil: trans isomers, physico-chemical characteristics and fatty acid composition].
abstract: 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.
authors.affiliation: Laboratorio de Oleos e Gorduras-Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, SP, Brasil.
authors.forename: J M
authors.initials: JM
authors.lastname: Block
authors.forename: D
authors.initials: D
authors.lastname: Barrera-Arellano
mesh_terms: D001938:Brazil; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004041:Dietary Fats / Q000032:analysis* / Q000145:classification; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D005223:Fats / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D005525:Food-Processing Industry; D006865:Hydrogenation; D007536:Isomerism; D008383:Margarine / Q000032:analysis; D013024:Soybean Oil / Q000032:analysis; D013696:Temperature
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D005223:Fats; D005227:Fatty Acids; D013024:Soybean Oil; D008383:Margarine