Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues

Izsó, T. and Kasza, Gy. and Somogyi, L. (2020) Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 390-397. ISSN 0139-3006 (print); 1588-2535 (online)

Preview

Text article-p390.pdf Available under License Creative Commons Attribution. Download (180kB) | Preview

Abstract

Modification of dairy products’ fat composition or replacement by other fats are common practices in the industry. Products in which milkfat is partially or wholly substituted by vegetable fats are defined as dairy analogues. This study delivers gap-filling information about sour cream analogues in nutritional aspects, focusing on the fat-related attributes. Analogue sour creams contained 29.6% less saturated fatty acids, 88.4% less cholesterol and 88.7% more mono- and poly-unsaturated fatty acids than the sour creams. Trans fatty acids were present in both products, which could not be linked to artificial hydrogenation in either case. Digestibility of the examined samples might be different, as sour creams had more short and medium chain fatty acids than the analogues. Overall, sour cream analogues, besides serving as an alternative to sour cream, have particular advantages based on their nutritional values.

Actions (login required)

Edit Item