NDLI: Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

Content Provider	Springer Nature Link
Author	Ovesen, Lars Leth, Torben Hansen, Kirsten
Copyright Year	1998
Abstract	This study examined trans monounsaturated fatty acid contents in all margarines and shortenings marketed in Denmark, and in frying fats used by the fast-food restaurants Burger King and McDonald’s. Trans C$_{18:1}$ content was 4.1±3.8% (g per 100 g fatty acids) in hard margarines, significantly higher than the content in soft margarines of 0.4±0.8%. Shortenings had an even higher content of trans C$_{18:1}$, 6.7±2.3%, than the hard margarines. Margarines and shortenings with high contents of long-chain fatty acids had about 20% total trans monoenoic of which close to 50% were made up of trans long-chain fatty acids. Both fast-food frying fats contained large amounts of trans C$_{18:1}$, 21.9±2.9% in Burger King and 16.6±0.4% in McDonald’s. In Denmark the per capita supply of trans C$_{18:1}$ from margarines and shortenings and frying fats has decreased steadily during recent years. The supply of trans C$_{18:1}$ from margarines and shortenings in the Danish diet is now 1.1 g per day.
Starting Page	1079
Ending Page	1083
Page Count	5
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	75
Issue Number	9
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	1998-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fatty acid composition frying fats margarines shortenings trans fatty acids Industrial Chemistry/Chemical Engineering Analytical Chemistry Chemistry/Food Science Biotechnology Biomaterials Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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