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

• Published in: Journal of Oleo Science Vol. 50; no. 2; pp. 137 - 142
• Main Authors: OKAMOTO, Takahisa, MATSUZAKI, Hisashi, MARUYAMA, Takenori, NIIYA, Isao, SUGANO, Michihiro
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Oil Chemists' Society 2001; Japan Science and Technology Agency
• Subjects: AgNO3-TLC; capillary GLC; trans fatty acid; trans fatty acid free
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.50.137

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.