Contents and Fatty Acid Compositions in Fats Extracted from Ice Creams and Ice Cream-Related Products

摘要

The objective of the study was to analyze the contents and fatty acid compositions in the extracted fats from selected commercial ice creams and ice cream-related products. Seventy four ice creams and ice cream-related products were collected from local stores: 22 regular 'ice creams', 10 premium 'ice creams', 22 'ice milks', 4 'sherbets', 11 'non-milk-fat ice creams' and 5 'non-milk product ice creams'. Contents and fatty acid compositions of the fats in the ice creams and ice cream-related productswere analyzed. Fat contents in regular 'ice creams', premium 'ice creams' and 'ice milks' were 5 - 11%, 13~17% and 2 - 10%, respectively. 'Sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained 2-7%, 4-11% and 1 - 2% fats, respectively. Fats extracted from 14 regular 'ice creams', all of the premium 'ice creams' and 11 'ice milks' contained 63-75% saturated fatty acids and 2-5% trans fatty acids. Their fatty acid compositions were similar to those in milks and butter. However,fats from 8 regular 'ice creams' and 11 'ice milks' contained 11 - 28% and 11-34% lauric acid, respectively. Since these levels of lauric acid were 3 times more than in milk or butter, other fats along with milk fat might be used for manufacturing these'ice creams' and 'ice milks'. Out of these 19 products, only 5 products were labelled as 'coconut oil' or 'refined oil' as well as milk fat being used. Fats extracted from 'sherbets', 'non-milk-fat ice creams' and 'non-milk product ice creams' contained81-92%, 76 - 99% and 84-99% saturated fatty acids, respectively. Lauric acid was the most abundant fatty acid in the fats of these products, being 33-34%, 17-45% and 27-46% of the total fatty acids, respectively.