Fatty Acid Composition and Total Trans Fatty Acid Content of Lipids in Processed Foods. I.

Lipids in Biscuits and Crackers

Abstract

The fatty acid composition and trans fatty acid content of lipids in biscuits or crackers were determined. The lipids contained greater amounts of saturated or trans fatty acids, but only small amounts of poly unsaturated fatty acide. The lipids were classified into two groups on the basis of fatty acid composition : a highly saturated acid group (total saturated acid≥55%), and a low saturated acid group (total satuated fatty acid 55%). The lipids of the highly unsaturated acid group were found to contain greater amounts of 12 : 0 fatty acid (source assumed to be coconut oil), while those of the low saturated acid group greater amounts of trans acid (possibly from hydrogenated vegetable oil). Roughly estimating, the lipids of biscuits or crackers were found to consist of palm oil and hydrogenated vegetable oil (low saturated acid group).