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 3 and 6 months at 4, 15, 30C and room temperature (10–25C). 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 6 months (about 6.0 meq O2/kg of fat). Free fatty acids never exceeded 0.3% of fat. Storage at 4C and 15C delayed lipolysis in comparison to storage at 30C and room temperature. PRACTICAL APPLICATIONS The analysis of a vegetable cream demonstrated that it was a shelf‐stable product, showing a high stability toward lipid oxidation and lipolysis. Such a product might be employed as vehicle for healthy fat compounds like long‐chain polyunsaturated fatty acids, phytosterols and fat‐soluble vitamins.