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American Journal of Clinical Nutrition, Vol 22, 458-463, Copyright © 1969 by The American Society for Clinical Nutrition, Inc.

Fatty Acid Composition and Total Lipid of Cream and Cream Substitutes

ELAINE R. MONSEN PH.D.1 and LIEVE ADRIAENSSENS 2

1 Research Fellow, Department of Nutrition, Harvard School of Public Health, and School of Home Economics, University of Washington, Seattle, Washington
2 School of Home Economics

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 Cl2:0 being predominant, followed by Cl8:0, C14:0, and Cl6:0.






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Copyright © 1969 by The American Society for Nutrition