Trans Fatty Acid Content in Japanese Commercial Margarines

Ruriko SUGAHARA, Takahisa OKAMOTO, Kenji CHIMI, Takenori MARUYAMA, Michihiro SUGANO
2006 Journal of Oleo Science  
The title parameter was measured by the AgNO 3 TLC / GC method and the results were compared with those for margarines produced in France and the United Kingdom (UK). 1) Trans 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
more » ... .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 fatty acid. 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. 3) Trans 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.
doi:10.5650/jos.55.59 fatcat:6finwca46rgbldtoxyjixab5qm