Study of trans Fatty Acid Content in Commercial Foods in Japan: 4.Chocolate and Chocolate Confectioery 〔和文〕

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概要

• 論文の詳細を見る

• Trans fatty acid content in domestic and imported chocolates and chocolate confectioneries were measured by gas-liquid chromatography and silver-ion thin-layer chromatography.   Mean total trans fatty acid content in domestic chocolates (3.1%, 80 brands) exceeded that in imported products (1.3%, 10 countries, 37 brands). High trans fatty acid type hard butter was found to be used as a cocoa butter substitute several brands of domestic products but not in imported products. In chocolate cake, mean total trans fatty acid content was 7.3% for domestic (43 brands), and 3.2% for imported products (9 countries, 22 brands), these values exceeding those of chocolates. In domestic chocolate-applicated sweets, mean total trans fatty acid content in foreign-style confectioneries (29 brands), ice cream (25 brands), and spreads (5 brands) was 11.0%, 3.5%, and 14.1%, respectively. In imported chocolate-applicated sweets, baked confectioneries (7 countries, 10 brands) contained 8.7% trans fatty acid.

• 日本油化学会の論文
• 2001-01-01

著者

• MATSUZAKI Hisashi

  Japan Institute of Oils & Fats, Other Food Inspection, Foundation

• AOYAMA Minoru

  Japan Institute of Oils & Fats, Other Food Inspection, Foundation

• MARUYAMA Takenori

  Japan Institute of Oils & Fats, Other Food Inspection, Foundation

• NIIYA Isao

  Japan Institute of Oils & Fats, Other Food Inspection, Foundation

• Sugano Michihiro

  Faculty of Agriculture, Kyushu University

• Yanagita T

  Japan Institute Of Oil & Fats Other Foods Inspection Foundation

• Sugano M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• Sugano M

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• YANAGITA Teruyoshi

  Department of Applied Biological Sciences, Saga University

• Sakono M

  Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University

• Sugano M

  Kumamoto Prefectural Univ. Kumamoto Jpn

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Fac. Of Environmental And Symbiotic Sciences Prefectural Univ. Of Kumamoto

• Sugano Michihiro

  Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture

• Yanagita Teruyoshi

  Japan Institute Of Oil & Fats Other Foods Inspection Foundation

• Yanagita Teruyoshi

  Department Of Agricultural Chemistry Faculty Of Agriculture Saga University

• Sugano M

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• Niiya I

  Japan Institute Of Oil & Fats Other Foods Inspection Foundation

• Aoyama Minoru

  Japan Institute Of Oil & Fats Other Foods Inspection Foundation

• BABA Akira

  Japan Magarine, Shortening & Lard Industries Association

• Yamagami T

  Laboratory Of Protein Chemistry And Engineering Graduate School Of Bioresource And Environmental Sci

• Maruyama Takenori

  Japan Insititute Of Oil & Fats Other Foods Inspection Foundation

• Matsuzaki Hisashi

  Japan Institute Of Oils And Fats Other Food Inspection Foundation

• Baba Akira

  Japan Magarine Shortening & Lard Industries Association

• Matsuzaka Hisashi

  Japan Institute of Oils & Fats, Other Food Inspection, Foundation

• NIIYA Isao

  Japan Institute of Oil & Fats, Other Foods Inspection, Foundation

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