Abstract
Since the authors have confirmed that some vegetable oils contain detectable amounts of cholesterol, it would not be appropriate to determine the presence of animal oil in margarine only with the existence of cholesterol, unless extremely a large portion of animal fats were occluded.Secondly, the authors found that the composition of fatty acids in margarine is highly characteristic in respect to its constituent. That is, the vegetable oils hardly contain fatty acids having over 20 carbons, carbon odd-nnumbered acids and C16: 1 acids, on the other hand, beef tallow contains considerable amounts of carbon odd-numbered acids and C16: 1 acids. Besides, oils of fish or whale origins are rich in fatty acids with over 20 carbons, Furthermore, hydrogenated vegetable oils contain fair amounts of C18: 1 trans acids.In conclusion, with consideration on the pattenn of these components, it would be possible to judge the animal or vegetable nature of margarine, as well as sorts of oils as components in margarine to some extent.
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