Work

Lipids Components of Industrialized Food for Nutritional Labelling

Year: 2016

Type: article

Abstract: Legal dispositions regarding nutritional facts on food products are been considered. Definitions of lipid contents in the nutrition facts have not been standardised. This paper has the objective to give analytical subsides to evaluate the different lipid classes contents for nutritional label, comparing procedures: modified AOAC 996.06 method with conventional gravimetric methods. The lipid classes contents were evaluated in industrialized foods in Brazil. Total fat diverged for about 42% of samples, Fatty acid contents were similar for both methods. The modified AOAC method was faster than conventional and used a lesser quantity of toxic solvents. However the results reinforce that lipid classes contents are analytical method dependent.

Source: Food and public health

Authors: Sabria Aued-Pimentel, Mahyara Markievicz Mancio Kus-Yamashita, Simone Alves da Silva, Odair Zenebon

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W2510043155

FWCI:

Cites: 20

Cited by: 3

Related to: 10