Comparison of trans-Fatty Acid Compositions in Imported and Domestic Baked Confectioneries.

Abstract

A comparison was made of trans-fatty acid constituents in imported and domestic cookies, biscuits and crackers. Total trans acid content differed in all cases. The major acid was t-18:1, in all products and one imported brand. Domestic brands contained a small amount of t-20:1 and t-22:1 from hydrogenated fish oil. In most of the imported products, trans acid was present at more than 20%, while in domestic products, trans acid was found at less than 15% together with tocotrienol. The imported products were thus considered to be blended with a large amount of hydrogenated vegetable oils, and domestic to be comprised of palm oil and hydrogenated vegetable oils. Total trans acids ranged 0.26∼1.78 g and 0.40∼1.05 g per serving (28.3 g or 1/2 oz) for imported and domestic products, resp. Trans acids in biscuits were determined to be ∼230 mg (imported) and ∼140 mg (domestic) capita/day.