title: [Fatty acids in confectionery products].
abstract: The content of fat and fatty acids in 144 different confectionery products purchased on the market in Warsaw region during 1997-1999 have been investigated. In examined confectionery products considerable variability of both fat and fatty acids content have been found. The content of fat varied from 6.6% (coconut cookies) up to 40% (chocolate wafers). Saturated fatty acids were present in both cis and trans form. Especially trans fatty acids reach (above 50%) were fats extracted from nut wafers, coconuts wafers.
authors: Samodzielna Pracownia Technologii Zywności i Zywienia, Instytut Zywności i Zywienia 02-903 Warszawa, ul. Powsińska 61/63.
authors: M
authors: M
authors: Daniewski
authors: E
authors: E
authors: Mielniczuk
authors: B
authors: B
authors: Jacórzyński
authors: M
authors: M
authors: Pawlicka
authors: J
authors: J
authors: Balas
authors: A
authors: A
authors: Filipek
authors: M
authors: M
authors: Górnicka
mesh_terms: D002182:Candy / Q000032:analysis* / Q000145:classification; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D007536:Isomerism; D011044:Poland
chemical_list: D005227:Fatty Acids