2001 年 50 巻 1 号 p. 49-55
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.
