%0 Journal Article
%T Fatty Acid Profiles of Selected Industrial Foods with Zero Trans Fatty Acids Claim
%A Bekir Alper DEM£¿R
%A Murat TA£¿AN
%J -
%D 2019
%X In this study, labeled ¡°trans fatty acid-free¡± declaration of trans fatty acids in the proportions of certain food groups of the Turkish Food Codex food labeling and nutrition labeling rules in terms of compliance were examined according to communigue. There were stated the trans isomers structures, specifications, factors to be formed and applicable alternative methods to prevent to come into being trans isomers which are getting increasing importance for human nutrition in nowadays. Several food groups which are frequently consuming and existing considerable lipid shortening (industrial fatty) were formed in additional to margarine groups which are shown as main source of trans fatty acids. Food groups as the cakes (8 pieces), biscuits (8 pieces), margarines (8 pieces) and chips (5 pieces) of the sample to be analyzed 29 different brands. Capillary gas-liquid chromatography (GLC) method for the assessment was made of the fatty acid composition. In the study, trans oleic acid (C18:1), trans linoleic acid (C18:2) and trans linolenic acid (C18:3) was determined. According to the results, total trans fatty acid contents were found in the cakes, biscuits, margarines and chips varies between %0.17 to 0.92; %0.11-0.46; %0.19-0.79 and %0.26-1.21. Except one of the examples in the samples examined, expect for trans fatty acid contents were verified to be appropriate in the circumstances notification
%K Trans ya£¿ asitleri
%K etiketleme
%K kek
%K margarin
%K bisk¨¹vi
%K cips
%U http://dergipark.org.tr/jotaf/issue/42795/288733