trans fat lab to label. what is trans fat? chemically: geometric isomers of the natural cis form of...
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Trans Fat
Lab to Label
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What is trans fat?
Chemically: Geometric isomers of the natural cis form of unsaturated fatty acids
Physically: Fatty acids modified to have a higher melting point by changing their configuration from bent to straight.
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What is a Trans Fat?
Oleic (9-cis-C18:1)mp: 13-14C
Elaidic (9-trans-C18:1)mp: 44-45C
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Where Does Trans Fat Come From?
Chemical Hydrogenation of Vegetable Oils (may be >50%)
Biochemical Hydrogenation by Rumen Bacteria (5% or less)
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Some Food Labeling History
Nutrition Labeling & Education Act 1990Major Change in Fat DefinitionNew Fat Methodologies RequiredOnly “cis” fats included in unsaturatesCall for Trans Fat LabelingDecision Delayed Pending Better Data
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Trans Added to Label
Amended to Include TransRequired by Jan 2006
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Why Trans Fat?
Trans Fat Raises LDL Cholesterol/Lowers HDLTrans Fat Increases Plasma TGsMay Be Stronger CHD Factor than Saturated FatUp to 100,000 Premature Deaths/yr in USAverage US Consumer Gets 2% of Calories from Trans Fat
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What Foods Contain Trans Fat?
Margarines (Hard varieties are higher)Shortenings and Frying FatsFried FoodsBeef and Dairy FatsBakery Products
But . . . . Changing Rapidly
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How Are They Measured?
Usually complex mixturesPHVO can have >40 isomers of 18 Carbon FAMore than 15 isomers of linoleic acids
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Hydrogenation Increases Complexity
Salad Oil – no hydrogenation
C18:0
C18:1 C18:2
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Hydrogenation Increases Complexity
Margarine C18 region only
C18:1 C18:2
Trans C18:1
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How Are They Measured?
FTIR for Process Control of Fats and Oils(high levels, not for complex foods, specific)
HRGC for Products and Ingredients(low levels, complex foods, not specific)
Ag+ Chromatography/GC(Not practical at present, but may be useful in future)
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Accurate Measurement ofTrans Fat in Foods
Specialized GC Capillary ColumnsVery Long Columns (100 meters)Optimized Separation of Trans Fats
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Overview of Methodfor Measuring Fat
Crude Extract
Saponify with KOH
Esterify with Acid/MeOH
Separate and Measure by GCCriti
cal step fo
r trans fa
t
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Optimized Trans Analysis
Standard Separation(Could underestimateTrans by up to 25%)
Optimized Separation
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Optimized Trans Fat Separation
100 Meter Capillary ColumnSpecialized Stationary PhasesIsothermal Column TemperatureSplit Injection
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US and Canadian Food Labels
US Canada
List Separately
List Sum
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Trans Fat Label Requirements
USLabel trans fat >0.5 g per servingIf total fat < 0.5 g per serving, not required, but“Not a significant source of trans fat”No fat or cholesterol claims allowed
No nutrient content claims for trans fat
CanadaBoth sat fat and trans fat <0.2 g per serving to list as “zero”Limited use of “Not a significant source”
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Future
Other Label Changes Being StudiedMay Add a %DV for Trans FatMay Allow Nutrient Content Claims for Trans Fat
Trans Fats Rapidly Disappearing from Food Products
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Online Resources
Harvard School of Public Health Trans Fat Report:http://www.hsph.harvard.edu/reviews/transfats.html
FDA Trans Fat Labeling Q&A Siteshttp://www.cfsan.fda.gov/label.htmlhttp://www.cfsan.fda.gov/~dms/qatrans2.html