Fatty Acid Contents of Margarines and Other Table Fats

Abstract

The fatty acid composition of forty-three margarines and other edible fats was determined by gas chromatography. Considerable variations were found in the contents of saturated and unsaturated fatty acids. The claims made for certain “improved” products are not always borne out. It is suggested that consumers’ needs for information would be better served by a statement on the label of the L:S (linoleic acid:total saturated fatty acids) ratio.