Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

Table 4

Fatty acids composition of the enzymatically interesterified oil (EIEO) studied, detected by gas chromatography.

FAC	PO (%)	EIEO (%)	SFO (%)
Caproic acid C6: 0	0.00±0.00	0.00±0.00	0.00±0.00
Caprylic acid C8: 0	0.00±0.00	0.00±0.00	0.00±0.00
Capric acid C10: 0	0.00±0.00	0.00±0.00	0.00±0.00
Lauric acid C12: 0	0.00±0.00	10.53±0.08	0.00±0.00
Myristic acid C14: 0	1.08±0.18	5.00±0.06	0.00±0.00
Palmitic acid C16: 0	44.28±0.91	44.61±0.59	06.13±0.28
Heptadecenoic acid C17: 1	0.00±0.00	0.00±0.00	00.00±0.00
Stearic acid C18: 0	4.48±0.02	4.89±0.04	03.83±0.10
cis-Oleic acid C18: 1 n9	38.52±0.70	25.26±0.07	23.23±0.46
cis-Oleic acid C18: 1 n7	0.77±0.01	0.41±0.19	00.60±0.32
Linoleic acid C18: 2	10.46±0.01	6.38±0.22	64.96±0.97
Linolenic acid C18: 3	0.00±0.00	0.00±0.00	00.00±0.00
Arachidic acid C20: 0	0.37±0.18	0.00±0.00	00.25±0.15
Gadoleic acid C20: 1	0.00±0.00	0.00±0.00	00.00±0.00
Behenic acid C22: 0	0.00±0.00	0.00±0.00	00.69±0.00