書誌事項
- タイトル別名
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- <I>Trans</I>-Fatty Acid Contents of Various Foods Cooked with Oils and Fats in Japan
- ニホン ノ ユシ チョウリ ショクヒン ニ フクマレル トランス シボウサンリ
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A study was made of trans-fatty acids (trans acids) content in various foods cooked with oils and fats. The products analyzed were doughnuts, potato chips, cereal and other snacks and fast food products.<BR>1) Trans acids, mainly t-18 : 1, were detected in all samples, but their proportion to total fatty acids was lower than 15 % in most samples. Analysis of fatty acids indicated a blend of unhydrogenated oil along with hydrogenated fat had been used for producing these products. Forty-three samples had been prepared using a blend of palm oil, as determined from tocotrienol content, mainly the γ-form. Hydrogenated fish oil was found in one doughnut.<BR>2) A few samples of doughnuts and French fries contained trans acids more than 30 %, suggesting an all-hydrogenated blend had been used, as is commonly the case in the U.S.A..<BR>3) The intake of trans acids from each sample analyzed was 0.17.7 g per one or two (the small size) doughnuts, 0.10.5 g per 100 g in potato chips, 0.12.9 g per one package of cereal and other snacks, 0.14.6 g per serving of French fries and 0.10.5 g per serving of fried chicken and fish.<BR>The intake of total trans acids was estimated as approximately 1.8 g/capita/d in Japan, this amount being markdly lower than that in America, 13.3 g.
収録刊行物
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- 油化学
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油化学 42 (12), 996-1002, 1993
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001205335380608
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- NII論文ID
- 10006944981
- 10008129055
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- NII書誌ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL書誌ID
- 3866935
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- データソース種別
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- JaLC
- NDL
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