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J Agric Food Chem. 2001 May;49(5):2349-51.

Non-detectable levels of trans-fatty acids in peanut butter.

Author information

1
Agricultural Research Service, U.S. Department of Agriculture, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624, USA. mqhru@ncsu.edu

Abstract

The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed with emphasis on isomeric trans-fatty acids. No trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. Hydrogenated vegetable oils are added to peanut butters at levels of 1--2% to prevent oil separation. Some hydrogenated vegetable oils are known to be sources of trans-fatty acids in the human diet. The addition of these products was not found to result in measurable amounts of trans-fatty acids in the peanut butters analyzed.

PMID:
11368602
DOI:
10.1021/jf001455a
[Indexed for MEDLINE]

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