A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content

Abstract

The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat

Fatty acids composition and trans isomers in cheeses and cheese-like products

“…Talpur et al (2008) examined Pakistani cheeses and found that saturated fatty acids reached 64.85%. Similar contents of fatty acids were found by Prandini et al (2011), as well as Ritvanen et al (2012). The content of fatty acids in cheese-like products bought in Olsztyn in 2013 was in the range from 49.76% to 52.96% (Paszczyk, 2014).…”

“…Fat, in the rennet ripening cheeses examined by Rutkowska et al (2009), ranged from 20.30% to 28.68%. Full fat cheeses purchased in Finland, and examined by Ritvanen et al (2012), contained fat in the interval from 23.8% to 30.1%. Table 1.…”

“…The cheese-like products purchased in Olsztyn contained from 37.61% to 41.19% monoenoic fatty acids, according to the research published in 2014 (Paszczyk, 2014). The rape oil added cheeses examined by Ritvanen et al (2012) showed the presence of 64.4% of monoenoic acids. The content of this group of fatty acids in commercial cheeses from the winter period, examined by Grega et al (2005), oscillated from 20.81% to 28.92% in total fatty acids composition.…”

“…Its content in cheese-like products, purchased in shops in Olsztyn in 2013, ranged from 20.70% to 27.50% (Paszczyk, 2014). Rape oil added cheeses bought in Finland, tested by Ritvanen et al (2012), contained from 12.3% to 19.3% of fat. The fat separated from commercial and farmer cheeses and cheese-like products was characterized by a varied proportion of individual fatty acids groups: short-chain, saturated, monoenoic and polyenoic.…”

“…The content of fatty acids in cheese-like products bought in Olsztyn in 2013 was in the range from 49.76% to 52.96% (Paszczyk, 2014). Rape oil added cheeses purchased in Finland and tested by Ritvanen et al (2012) contained 7.51% of saturated fatty acids. The lowest mean content of short-chain fatty acids was characteristic of cheese-like products.…”