Brief Overview of Trans Fat Analysis in Some Foods

Author(s): Syed Tufail Hussain Sherazi, Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro and Sirajuddin

Pp: 140-160 (21)

* (Excluding Mailing and Handling)

Abstract

There are three macro components of foods namely protein, carbohydrates and lipids. Lipids include fats and oils which are very important components for the human diet and considered to be concentrated sources of energy. Major classes of fats and oils are vegetables oils, marine oils and animal fats. Naturally, in vegetable oils all fatty acids are in cis form. But through industrial processing, especially during hydrogenation process, artificial trans fats are developed and considered to be very dangerous for human health. According to the Food & Drug Administration (FDA), trans fat is supposed to be unwanted fat and in the diet it should be as minimum as possible. Therefore, trans fat labeling is mandatory in all foods in which fats and oils are involved. For the trans fat, labeling on food products requires adequate analytical methods. Therefore, the present review will cover brief outline of analytical techniques used for the analysis of trans fat.

Keywords: Analytical techniques, Food, Oils and fats, Trans fat.

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