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Sterol composition of butters and margarines
Author(s) -
Pyle Christopher A.,
Holland Patrick T.,
Payne Everit
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270304
Subject(s) - stigmasterol , campesterol , sterol , unsaponifiable , chemistry , food science , composition (language) , cholesterol , chromatography , biochemistry , linguistics , philosophy
Analysis of the sterol and triterpene alcohol fractions of polyunsaturated margarine, normal butter and soft butter by gas chromatography–mass spectrometry revealed that the major components in margarines were β‐sitosterol, stigmasterol, Δ 7 ‐stigmasterol and campesterol, while cholesterol was the major sterol in butter. The hydrogenation process used in the manufacture of margarines had no effect on the composition of the unsaponifiable components of the parent oils. Crystallisation as used in the manufacture of soft butter did not affect the quantity of cholesterol present in this product.