Market Survey on Oils and Fats for Bakery Industry
Total 60 commercial bakery products including cakes and breads were collected from Shanghai and surrounding market. Oils and fats were extracted and theirs SMP, IV, FAC and TG were analyzed to compare with physical chemical characteristics of palm oil, tallow, soybean oil, milk fat and rapeseed oil. Identity and formulations of types of oils and fats used in bakery industry and trans fatty acids content were analyzed. Results showed main oils and fats used in bakery foods were blends of palm oil, tallow, soybean oil, milk fat or rapeseed oil, and all samples surveyed contained varying amount of trans fatty acids. It also provides precise reference data for bakery manufacturing industry, and offers consumers more nutritional information about trans fatty acids used in bakery products.
NETL
NSTL
万方数据
维普
