Fatty Acid Composition and Total Lipid of Cream and Cream Substitutes
Open Access
- 1 April 1969
- journal article
- research article
- Published by Elsevier in The American Journal of Clinical Nutrition
- Vol. 22 (4) , 458-463
- https://doi.org/10.1093/ajcn/22.4.458
Abstract
Nondairy creamers, dry powders, liquids and semisolids, sweetened and soured, which are currently available on the market, were analyzed for total lipid and fatty acid composition. The dry unsweetened powders were 3% or less total fat. The other cream substitutes were 10–55% total fat. The lipid was composed almost exclusively of saturated fatty acids, with C12:0 being predominant, followed by C18:0, C14:0, and C16:0.Keywords
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