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The Analysis for Trans Fatty Acids in Dairy Products Imported to Republic of Korea
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 Title & Authors
The Analysis for Trans Fatty Acids in Dairy Products Imported to Republic of Korea
Park, Jae-Woo; Park, Ji-Sung; Jung, Doo-Kyung; Song, Sung-Ok; Woon, Jae-Ho; Kim, Jin-Man; Wee, Sung-Hwan;
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 Abstract
In this study, the most preferred trans fatty acid analysis methods, AOAC 996.06 and the Korea Food and Drug Administration official method, were reviewed and modified to apply to dairy products and dairy products imported into the Republic of Korea for evaluating trans fatty acid (TFA) content. The Rose-Gottlieb method for total fat analysis was validated with accuracy and precision parameters by analyzing infant formula standard reference material provided by the National Institute for Standards and Technology. The accuracy and precision data satisfied the CODEX guidelines. TFAs were analyzed with a resolution of 1.5 for 45 min using the modified oven temperature program. This modified method was applied to 45 dairy products from 11 countries. Average TFA contents in these imported dairy products ranged from 0.1 to 5.4 g per 100 g product. The majority of dairy products imported into the Republic of Korea were cheeses. TFA contents in the cheeses were 0.1 to 2.4 g per 100 g cheese. TFA contents in other dairy products were 1.7 to 5.4 g per 100 g product. These TFAs content variations can be explained by the trans fatty acids naturally present in ruminant milk formed by bacterial bio-hydrogenation in the rumen of cows and the different vegetable fat used as ingredients in the final products.
 Keywords
trans fatty acid;gas chromatography;imported dairy product;modified method;
 Language
Korean
 Cited by
1.
국내 시장에서 유통되는 국내·외 초콜릿의 지방산 조성 및 triacylglycerol 조성 분석,현진우;신정아;이기택;

농업과학연구, 2013. vol.40. 1, pp.35-45 crossref(new window)
1.
Fatty acid composition and triacylglycerol species of the domestic and foreign chocolates collected from the market, CNU Journal of Agricultural Science, 2013, 40, 1, 35  crossref(new windwow)
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