Effect of different storage conditions on the lipid fraction of a vegetable cream

Fatty acids (free and esterified), diglycerides, peroxides and total sterols were determined in a vegetable cream. Cream samples were analyzed when fresh and after storage for three and six months at 4°, 15°, 30°C and room temperature (10-25 °C). The product showed a higher amount of unsaturated fatty acids (≈ 50% of total fatty acids) with respect to milk fat and a low level of cholesterol (< 0.01%). The phytosterol content (≈ 14 mg/100 g of cream) was not high enough to contribute to a decrease in cholesterolemia. Lipid oxidation remained low during storage (peroxides: 2.0-3.0 meq O2/kg of fat), but a small increase was observed at room temperature after six months (about 6.0 meq O2/kg of fat). Free fatty acids never exceeded 0.3% of fat. Storage at 4° and 15°C delayed lipolysis in comparison to storage at 30 °C and room temperature.