Transition of trans Fatty Acid Contents of Margarines, Fat Spreads and Shortenings in Japan.

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2025-01-01 DOI:10.5650/jos.ess24341

Yasuhiro Iida

引用次数: 0

Abstract

Margarine, fat spread, and shortening made with partially hydrogenated fats and oils as their raw materials have been known as foods containing trans fatty acids. Due to concerns about the health effects of trans fatty acids, the content of trans fatty acids in these products has now been reduced to around 1 g/100 g (median value) through the use of alternative oils and fats, which is about the same level as that for vegetable oil used as main raw material. In this review, we summarized the trends in trans fatty acid content in products manufactured in Japan from 1969 to 2022.

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日本人造黄油、黄油和起酥油中反式脂肪酸含量的变化。

以部分氢化脂肪和油为原料制成的人造黄油、黄油和起酥油被称为含有反式脂肪酸的食品。由于担心反式脂肪酸对健康的影响，这些产品中反式脂肪酸的含量现已通过使用替代油和脂肪降至每100克1克左右（中位数），与以植物油为主要原料的含量大致相同。本文综述了1969 - 2022年日本产品中反式脂肪酸含量的变化趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.