The title parameter was measured by the AgNO3
-TLC / GC method and the results were compared with those for margarines produced in France and the United Kingdom (UK).
fatty acid content in domestic margarines were expressed as the following percentages of total fatty acids, print type, 2.9-22.4% (average 13.4%); soft type 1.1-17.0% (average 9.9%); prepared margarines, 8.0-9.7% (average 8.9%); fat spreads, 0.6-11.8% (average 8.2%) and flavored and sweetened fat spreads, 3.6-11.3% (average 7.5%). In French margarines, print type and soft type contained trans
fatty acid at 0.6-1.1% (average 0.9%) and 0.7-2.1 (average 1.0%), respectively. UK soft type margarines contained 0.3-13.3% (average 2.5%) trans
2) To determine the effects of world-wide legal regulations that limit trans
fatty acid intake, change in content of trans
fatty acid was compared for domestic margarines produced in 2003 and 2004. No change could be detected in trans
fatty or saturated fatty acid and linoleic acid content for the two periods.
fatty acid content in domestic and UK margarines was compared for 1996 and 2003 in both periods, trans
fatty acid content in domestic margarines was bound to decrease by 10% in tub type and in UK margarines 70%, indicating a more rapid response to lower trans
fatty acid in UK compared to Japan.
4) Total saturated and trans
fatty acid content (TFA+SFA) in margarines from Japan, France and UK was essentially the same.
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