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 AgNO
3 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.
View full abstract