Health & Environmental Research Online (HERO)


Print Feedback Export to File
5232203 
Journal Article 
Fatty acid pattern and spreadability of butter 
Schone, F; Bargholz, J; Greiling, A; Kinast, C; Kirchheim, U 
1998 
Yes 
Ernaehrungs-Umschau
ISSN: 0174-0008 
45 
5 
164-+ 
WOS:000073993800004 
A number of butter brands of the usual type and of those claiming enhanced spreadability was analyzed. Normal butter contained 71.1% saturated (SFA), 26.4 % mono-unsaturated (MUFA), and 2.5 % polyunsaturated fatty acids (PUFA). 34.9 % palmitic acid (C16:0), 23.6 % oleic acid (C18:1), and 10.3% stearic acid (C18:0) have been found. In the butter brands claiming enhanced spreadability, fatty acid proportions were significantly shifted from the SFA (62.7 %) to the MUFA (34.5 %), with PUFA proportions being the same. C18:1 prevailed (32.4 %), followed by C16:0 (24.8 %). The product with the smaller palmitic acid-oleic acid ratio spreads more readily. 
butter; fatty acid pattern; spreadability