Citation

Fu H, Yang L, Yuan H, Rao P, Lo YM. J. Food Sci. 2008; 73(8): S383-S391.

Copyright

(Copyright © 2008, Blackwell)

DOI

10.1111/j.1750-3841.2008.00907.x

PMID

unavailable

Abstract

To date, the published information on trans fatty acids (TFAs) in food products in China remains scarce and of questionable accuracy. Systematic approaches to educate the consumers and to ensure proper labeling of TFAs are among the many urgent challenges the regulatory agencies in this rapidly growing country have to face. In the present study, 97 most popular, national brand food products on the Chinese market, including 6 cheeses, 10 chocolates, 10 crisps, chips, and fries, 10 ice creams, 15 margarines, 10 pies and cakes, 8 sauces and dressings, 19 wafers and biscuits, and 9 Chinese-style snacks, were assayed to profile their fat content and fatty acid composition, particularly the TFAs. The highest level of TFAs, up to 30.9% of total fatty acids, were found in pies. The average TFAs contents in different product categories, ranging from high to low, were: pie and cake (12.07%), cheese (6.95%), margarine (5.09%), wafer and biscuit (4.35%), ice cream (2.67%), sauce and dressing (2.65%), crisps, chips, and fries (2.15%), chocolate (1.44%), and Chinese-style snacks (0.83%). One hundred percent of cheese contained TFAs, so did pie and cake, followed by crisps, chips, and fries (90%), sauce and dressing (88%), ice cream and margarine (80%), chocolate (60%), wafer and biscuit (53%), then Chinese-style snacks (33%). Profiling of key TFAs constituents could yield information characteristic to the types of partially hydrogenated oils employed, which is a critical step towards product reformulation in order to reduce or eliminate TFAs in the products.