Researchers at University of Dhaka Release New Study Findings on Food Chemistry (Fatty acid profile emphasizing trans-fatty acids in commercially available soybean and palm oils and its probable intake in Bangladesh).

Předmět:	FOOD chemistry SOY oil RESEARCH personnel EDIBLE fats & oils FREE fatty acids
Zdroj:	Food Weekly News; 6/13/2024, p333-333, 1p
Abstrakt:	A new study conducted by researchers at the University of Dhaka in Bangladesh has found that there is a high level of trans-fatty acids (TFA) in commercially available soybean oil (SBO) in the country. The study analyzed samples of both branded and unbranded SBO and palm oil (PO) and found that TFA was detected in 66.7% of branded SBO samples and 24.5% of unbranded SBO samples, but none of the palm oil samples. The average TFA content in branded SBO was 2.79% and in unbranded SBO was 1.70%. The study suggests that the presence of elevated levels of TFA in edible oil should be closely monitored. [Extracted from the article]
Databáze:	Complementary Index
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