English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Commercial ice cream products in Korea were categorized by type, and their crude fat and cholesterol content and fatty acid composition were analyzed and compared with the information from their packaging labels and nutritional facts. The crude fat and cholesterol contents were 7.00-12.49 w/w% and 22.80-27.34 mg/100 g in regular ice creams, 6.27-11.02% and 25.26-29.65 mg/100 g in franchised ice creams, 2.99-7.14% and 8.96-20.72 mg/100 g in ice milks, 5.43-6.03% and 0-2.41 mg/100g in non-fat ice creams, and 1.48-4.21% and 3.70-5.76 mg/100 g in sherbet, respectively. The milk fat contents provided on the labels of two regular ice creams were lower than their analyzed crude fat contents. The cholesterol contents of four regular ice creams and five ice milks were higher than those provided in their nutritional facts. Most ice cream products contained approximately 2-4 times more saturated fatty acids than unsaturated fatty acids. The major fatty acids in regular and franchised ice creams and ice milks were palmitic, organic, myristic, and lauric acids, and along with small amounts of trans fatty acids. Regular ice creams and ice milks containing both milk fat and vegetable fat were high in lauric acid or palmitic acid. The analyzed cholesterol and crude fat contents were similar to or different from the information provided by the manufacturer. Therefore, it is necessary to periodically analyze and monitor the lipid profile of commercial ice creams.

Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea