摘要：In this research, fifteen different margarine samples collected from Ankara region were used. Slope point, conjugated fatty acids, fatty acids and trans fatty acids analysis, which were important for the technology used in margarine production and for the physiology of nutrition were carried out on these samples. According to the results, though slope points in cake shortening were found low, in the twelfth and sixteenth samples these values were found high and were not corresponded with the standard’s rules. Results of the conjugated fatty acids were found important from the viewpoint of partial and selective in the hydrogenation used in the preparing of the solid phase for margarine production. Although trans fatty acid values in cake shortening were generally found low it could not be determined in the ninth sample, but it was found high, 34.52% in the sixteenth sample.
