FATTY-ACID COMPOSITION OF BRAZILIAN MARGA RINES

Results of analytical studies on the composition of nine selected marg arines representative of consumer-available soft types are presented. All margarines were compared on the basis of total fatty acid composit ion, and polyunsaturated to saturated fatty acid ratio. Amounts of ind ividual lipids (normalized weight percentage, calculated as triglyceri de) found in margarines were: palmitate, 10.43 to 13.31%; stearate, 6. 32 to 10.68%; oleate, 34.49 to 58.64%; linoleate, 18.82 to 45.68%; and linolenate 1.25 to 3.62%. The margarine containing sunflower oil show ed the highest polyunsaturated to saturated ratio, and three margarine s presented the ratio smaller than 1.2.