期刊
FOOD CHEMISTRY
卷 140, 期 3, 页码 427-431出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.08.067
关键词
Trans fatty acids; Trans elaidic acid; Trans vaccenic acid; Food composition; McCance and Widdowson
资金
- Food Standards Agency
- Biotechnology and Biological Sciences Research Council
- Biotechnology and Biological Sciences Research Council [BBS/E/F/00044466] Funding Source: researchfish
- BBSRC [BBS/E/F/00044466] Funding Source: UKRI
A survey to determine the trans fatty acid content of a range of processed foods was carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products. Sixty two composite samples, made up of between 5 and 12 sub-samples, were collected in 2010 and were analysed for fatty acids, and a range of nutrients. The foods analysed included pizza, garlic bread, breakfast cereals, quiche, fat spreads, a range of fish and meat products, chips, savoury snacks, confectionery and ice cream. Levels of trans fatty acids were reduced considerably compared with previous UK analyses of similar foods where comparisons are possible. Concentrations of trans elaidic acid (t9-C18:1) from hydrogenated oils in all samples were <0.2 g/100 g food. These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors. (C) 2012 Elsevier Ltd. All rights reserved.
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