Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Fatty Acid Composition of Commercial Korean Shortenings

국산 쇼트닝의 지방산 조성

  • Yoon, Tai-Heon (Laboratory of Clinical Nutrition, Korea Institute of Nutrition, Hallym University)
  • 윤태현 (한림대학교 한국영양연구소)
  • Published : 1990.11.30
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Abstract

Gas-liquid chromatography analyses have been carried out to investigate the fatty acid composition of 3 commercial Korean shortenings. Fourteen fatty acids ranged from caprylic to behenic acids were identified in all the samples. The major components in the samples were palmitic, stearic and oleic acids as the sum of 16:0, 18:0 and 18:1 ranged from 76-92% of total fatty acids. The ranges for saturated fatty acids, mono unsaturated fatty acids and polyunsaturated fatty acids in the samples were 49-50%, 41-42% and 4-6%, respectively.

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