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TransFatty Acid Content of Selected New Zealand Foods

✍ Scribed by Rob Lake; Barbara Thomson; Greg Devane; Paula Scholes

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 210 KB
Volume: 9
Category: Article
ISSN: 0889-1575
DOI: 10.1006/jfca.1996.0042

No coin nor oath required. For personal study only.

✦ Synopsis

The fatty acid composition and trans fatty acid content of samples of New Zealand foods representing certain food groups have been determined by a combined gas chromatography/ infrared spectroscopy method. The mean levels of trans fatty acids in the fat portion of these foods are (g/100 g fatty acids) margarine, 16.4; table spreads, 15.7; butter/margarine blends, 9.6; butter, 6.4; pastry, 6.2; potato chips (deep fried in beef dripping), 5.6; cakes, 5.3, crackers, 2.0; sweet biscuits, 1.9; potato crisps, 0.5. Expressed as a proportion of dry weight of food the mean trans fatty acid content values are (g/100 g dry weight) margarine, 14.9; table spreads, 14.4; butter/margarine blends, 8.1; butter, 6.0; potato chips (deep fried in beef dripping), 1.6; pastry, 1.2; cakes, 0.9, crackers, 0.3; sweet biscuits, 0.2; potato crisps, 0.2. In contrast to North America, hydrogenated plant oils with high levels of trans fatty acids do not appear to be present in the New Zealand food supply.

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