Current interest by the food processing industry in exploring reformulation options that lower the content of trans fat in edible fats and oils requires methods to accurately measure low levels of trans fat. We evaluated the quantitation of trans fat in 25 fat and oil samples using two current regulatory methods, Fourier transform infrared spectroscopy (FTIR) and gas chromatography (GC). Discrepancies between FTIR and GC quantitations at trans fat levels <2% of total fat could be explained, in part, by the presence of saturated fat and/or trans double bond-containing minor constituents (e.g., beta-carotene, stigmasterol) that showed absorbance bands at or near 966 cm-1, a region of the FTIR spectrum that is uniquely characteristic of isolated trans double bonds. Results indicated that the natural content of such minor constituents could lead to significant overestimations of trans fat when FTIR is used to analyze fats and oils of low trans fat content.

Evaluation of low trans fat edible oils by F<i>ourier</i> transform infrared spectroscopy and gas chromatography: A comparison of regulatory methods

244th National Meeting (2012)

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Evaluation of low trans fat edible oils by Fourier transform infrared spectroscopy and gas chromatography: A comparison of regulatory methods