Trans Fatty Acid Contents of Margarines and Baked Confectioneries Produced in the United States

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概要

• 論文の詳細を見る

• Margarines and shortenings contain trans fatty acids formed during the hydrogenation of material oils and fats. Trans fatty acids have been shown to influence serum cholesterol and lipoprotein levels subsequent to consumption of these substances in certain amounts. For preparation of margarines for household use, free from trans fatty acids are sold in European markets. For detemination of trans fatty acid content in margarines and baked confectioneries produced in the United States, 41 samples (16 margarines and 25 baked confectioneries) were purchased in Hawaii, December 1998 and trans fatty acid content was compared with that previously determined. Analysis of trans fatty acids was carried out by capillary GLC in conjunction with AgNO3 impregnated thin-layer chromatography.   Total trans fatty acid content of cup type margerines averaged 12.1% (0.8-19.5%), being slightly lower than previously reported. Two samples contained less than 1% of total trans fatty acids produced by unhydrogenated oil or diacylglycerol (about 4%) instead ot hydrogenated oil. One margarine sample labeled trans fatty acid free contained trans fatty acids at 11.6%, 0.3g for one serving.   Average content of total trans fatty acids of carton type margarines was 23.4% (18.0-27.5%), essentially the same as previously reported. Bottled margarines contained 2.4% total trans fatty acids on average. Average total trans fatty acid content of cookies, crackers and other baked confectionery was 20.8% (8.6-34.1%), 31.7% (12.2-40.5%) and 26.1% (5.2-40.0%), respectively and the corresponding values for 1994 products were, for cookies (n=6), 23.1% and crackers (n=13), 30.4%. Thus, total trans fatty acid content of cookies currently produced is slightly less compared to that in 1994.

• 日本油化学会の論文
• 2001-02-01

著者

• MATSUZAKI Hisashi

  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 M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• Sugano M

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Kumamoto Prefecture University

• Sakono M

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

• Sato M

  Laboratory Of Nutrition Chemistry Faculty Of Bioresources And Bioenvironmental Sciences Graduate Sch

• SUGANO Michihiro

  Prefectural University of Kumamoto

• 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

• 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

• Sakono Masanobu

  Dep. Of Biochemistry And Applied Biosciences Fac. Of Agriculture Univ. Of Miyazaki

• OKAMOTO Takahisa

  Japan Institute of Oils and Fats, Other Food Inspection,

• Maruyama Takenori

  Japan Insititute Of Oil & Fats Other Foods Inspection Foundation

• Matsuzaki Hisashi

  Japan Institute Of Oils And Fats Other Food Inspection Foundation

• NIIYA Isao

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

• Okamoto Takahisa

  Japan Institute for Oils and Fats and Other foods Inspection

• Okamoto Takahisa

  Japan Institute of Oils & Fats, Other Foods Inspection Foundation

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