Lipid authentication of butter and margarine using Fourier transform infrared spectroscopy (FTIR)

José Alberto Ariza-Ortega,María Elena Ramos-Cassellis, Einar Vargas Bello Pérez,Gabriel Betanzos Cabrera, Eva María Molina Trinidad,Ernesto Alanís García, Teodoro Suárez Diéguez,Joel Díaz-Reyes

Measurement: Food（2023）

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摘要

•Lipid authentication of butter and margarine by FTIR.•The objective is to evaluate the lipid composition of commercial butter and margarine.•Butter and margarine presented differences in their fingerprints (723 to 1465 cm−1).•FTIR is a method for authenticity, it is easy to repeat and has a fast response.•Most consumers are unaware of the lipid composition of dairy products.

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关键词

lipid authentication,infrared spectroscopy,butter

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