국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링
Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
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.
Abstract
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.
참고문헌 (26)
- "AT Food Information Statistics System"[URL]
- 최미정, "Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market", 한국축산식품학회지, 34(6), pp.757~762 (2014), 한국축산식품학회
- Clarke C, "The Science of Ice Cream", pp.52~54 (2015), PSC Publishing Co
- Beibei Duan, "The contents of β-carotene and cholesterol in selected types of agricultural and processed foods in Korea", Korean Journal of Agricultural Science, 46(2), pp.315~322 (2019), 농업과학연구소[DOI]
- Goff HD, "Ice Cream", pp.19~44 (2013), Springer Publishing Co
- Goff HD, "Ullmann’s Encyclopedia of Industrial Chemistry", pp.1~15 (2016), Wiley-VCH Verlag GmbH & Co
- Han SH, "Ice Cream", pp.59~61 (2005), Yuhan Publishing Co
- 한은미, "Review) β-Cyclodextrin을 이용한 우유 및 유제품의 콜레스테롤 제거", 한국축산식품학회지, 26(4), pp.540~547 (2006), 한국축산식품학회
- Han GD, "Food Processing and Science of Animal Resources", pp.26~27 (2017), Seoghwadang Publishing Co
- 정주리, "전북지역 유통 가공식품 트랜스지방 함량", Journal of Nutrition and Health, 42(3), pp.291~299 (2009), 한국영양학회
- "code 56194"[URL]
- Keszycka MM, "Fatty acid profile of milk-A review", Bull Vet Inst Pulawy, 57, pp.135~139 (2013)
- Kilara A, "Handbook of Food Products Manufacturing", pp.593~633 (2007), Wiley Publishing Co.
- Kolk K, "The content of cholesterol of estonian yoghurt and ice cream", Estonian Univ Life Sci, 1, pp.20~24 (2007)
- Kuhnt K, "Trans fatty acid isomers and the trans-9", trans-11 index in fat containing foods, 2011, pp.113, 1281~1292
- Mansson HL, "Fatty acids in bovine milk fat", Food Nutr Res, 52, pp.1~3 (2008)
- "MFDS (Ministry of Food and Drug Safety)"[URL]
- "NAS (National Institute of Agricultural Sciences)"[URL]
- Oh HI, "Determination of cholesterol in milk and dairy products by high-performance liquid chromatography", Asian-Australas J Anim Sci, 14, pp.1465~1469 (2001)
- Ohlsson L, "Dairy products and plasma cholesterol levels", Food Nutr Res, 54, pp.1~9 (2010)
- Parodi PW, "Milk fat in human nutrition", Aust J airy Technol, 59, pp.3~59 (2004)
- Posati LP, "Composition of foods: dairy and egg products, raw, processed and prepared", Agricultural HB, 8(1), pp.15~17 (1976), USDA
- 황금택, "아이스크림 제품류에 함유되어 있는 지방함량 및 지방산조성", 한국식품영양과학회지, 35(6), pp.721~728 (2006), 한국식품영양과학회
- Smith KW, "Specialty Oils and Fats in Food and Nutrition", pp.271~284 (2015), Woodhead Publishing Co
- Underdown J, "Reducing Saturated Fats in Foods", pp.350~369 (2011), Woodhead Publishing Co
- Warren MM, "Structural, compositional, and sensorial properties of United States commercial ice cream products", J Food Sci, 79, pp.E2005~E2013 (2014)