I would like to know if there are fatty acids which are present in margarine and not in butter or upside down.
In the sense, I am really interested to find the main fatty acid profiles for these foods to establish differences between both in a laboratory practice for university students.
We use CG FID.
Thank you in advance
See this link https://en.wikipedia.org/wiki/Butter
and this one
https://en.wikipedia.org/wiki/Margarine
Thank you for the rapid answer but this is to simple for our student.
We need specific fatty acid profiles (C4:0, C6:0, C8:0 , ....) analysis by CG FID in quantities and in this sense it is not easy to find publication with constant results.
The differences in fatty acid profile in butter between different origins (and thus in publications) are mainly due to the differences in FA profiles in their diet. It is well established that dietary fat composition has a major influence on milk fat composition.
Similarly the margarine producers have a number of different oils and fats to choose from, to make their product. Thus depending on prices, availability, taste preferences and technological restraints, their will make their choices.
To find a good reference for your study, you might look in a food composition table. They generally contain average figures and not actual ones.
Hi Violeta,
Butter has more saturated fatty acids than margarine. Also, butyric acid and myristic acid are only present in butter.
This publication may provide more answers for you .
Regards!
Butter fatty acids are saturated and short chain natural farts (butanoic, pentanoic and hexanoic). however fats in margarine are artificially made fats and hydrogenated fats. they are bad fats. some times there is trans fats in margarine so there is big difference. for analysis you can use GCFI|D and the instrument quantify all class of fatty starting from C4---- C24.
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