摘要：The qualitative characteristics of recently produced sweetened processed fat spreads were studied by measuring the chemical parameters of forty brands. 1. Regarding nutritional components, the spreads were found to contain approximately 35-75% lipid, 10-30% water, 5-35% carbohydrate and <5% protein. Butylhydroxyanisole, dibutylhydroxytoluene, sorbic acid and benzoic acid were not found. 2. The most commonly used sugars were sucrose, glucose, fructose and maltose. Twenty-eight brands used a combination of sucrose, glucose and fructose and seven a combination of sucrose, glucose, fructose and maltose. 3. Analytical results on fatty acid composition and sterol composition indicated that the most commonly used oils were hardened fish oil, rapeseed oil containing rapeseed hardened oil, and palm oil.
