Author/Authors :
Lake، نويسنده , , Rob and Thomson، نويسنده , , Barbara and Devane، نويسنده , , Greg and Scholes، نويسنده , , Paula، نويسنده ,
Abstract :
The fatty acid composition andtransfatty 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 oftransfatty 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 meantransfatty 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 oftransfatty acids do not appear to be present in the New Zealand food supply.
