Margarine: Composition and Analysis

Encyclopedia of Food and Health

Volumn , Issue , 2015, Pages 646-653

  Guillen M D ^a   Ibargoitia, M L ^a   Sopelana, P ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Acyl groups; Analysis; Carotenes; Composition; Health; Margarine; Minerals; Mono and diglycerides; Phytostanols; Phytosterols; Tocopherols; Trans Isomers; Triglycerides; Vitamin D; Vitamin K

Indexed keywords

EID: 84949281001     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384947-2.00446-3     Document Type: Chapter

References (8)

1. Adhikari P., Shin J.A., Lee J.H., et al. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. Journal of the Science of Food and Agriculture 2010, 90:703-711.
2. List G.R., Pelloso T. Zero/low trans margarine, spreads, and shortening. Trans Fats in Foods 2007, 155-176. AOCS Press, Urbana, IL. G. List, D. Kritchevsky, N. Ratnayake (Eds.).
3. Miskandar M.S., Man Y.C., Yusoff M.S.A., Rahman R.A. Quality of margarine: fats selection and processing parameters. Asia Pacific Journal of Clinical Nutrition 2005, 14:387-394.
4. Schwartz H., Ollilainen V., Piironen V., Lampi A.M. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. Journal of Food Composition and Analysis 2008, 21:152-161.
5. Sioen I. Fortified Margarine and fat spreads. Handbook of food fortification and health 2013, 159-171. Springer, New York.
6. Siri-Tarino P.W., Sun Q., Hu F.B., Krauss R.M. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. American Journal of Clinical Nutrition 2010, 91:535-546.
7. 1H nuclear magnetic resonance. Food Chemistry 2013, 141:3357-3364.
8. International Margarine Association of the Countries of Europe (IMACE). http://www.imace.org/facts-on-fat/role-of-fats-in-the-diet/.