Trends of Trans Fatty Acid Content in Processed Oil and Fat Products in Japan and Methods for Their Analysis

Abstract

Margarine, fat spread, and shortening have long been known as foods that contain high trans fatty acid. This is because hydrogenated oils have been used as their raw materials. Due to concerns about the health effects of trans fatty acid, the trans fatty acid content in these products has been reduced to the same level as that found in the vegetable oils and fats used as raw materials. This study presents trends in the trans fatty acid content of products manufactured in Japan. In addition, while the trans fatty acid content in food is generally analyzed using gas chromatography (GC), obtaining reliable analytical results requires appropriate sample preparation, selection of GC conditions, and identification of the GC peaks. This paper explains some analytical techniques considered useful for the analysis of trans fatty acids.

graphical abstract