FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Composition of fatty acids and trans isomers of fatty acids in fats of selected confectionery products


Studies were carried out to evaluate the fatty acid composition, including the content of trans unsaturated fatty acids, in 20 different confectionery products available on the Olsztyn market. Two groups of products were analysed. The first group includes biscuits, cakes, gingerbreads, sponge cakes and croissant. The second group – wafers. Determinations were carried out with the  GC method using a 100m capillary column with CP Sil 88 phase. The examined confectioneries were characterized by fat content ranging from 10.9% to 35.% as well as by differentiated composition of fatty acids. The participation of saturated fatty acids in fat in first group of products ranged from 24.4% to 81.2%, whereas that of monounsaturated fatty acids – from 14.1% to 63.2%, and polyunsaturated fatty acids – from 4.8% to 11.8%. In fat of second group of products, saturated fatty acids constituted from 35.4% to 63.4%, monounsaturated fatty acids – from 29.1% to 63.2%, and polyunsaturated fatty acids – from 3.2% to 10.0%. The content of trans isomers of C18:1 acid in the total fatty acids of the confectionery products in first group ranged from 0.6% to 36% and in second group – from 2.4% to 23.3%. There was found presence of trans isomers of C18:2 acid (cis,trans and trans,cis) in all examined confectionery products. Half of the products additionally contained the trans9trans12 C18:2 isomer. The total content of C18:2 trans isomers in first group appeared to range from 0.02% to 4.13% and second group – from 0.37% to 1.53%.


confectionery products, fatty acids content, trans isomers