Safety problems of bakery products: trans-isomers of fatty acids

Bakery products may contain trans-isomers of fatty acids when using fats obtained as a result of hydrogenation (of solid margarines, special fats for the bakery and confectionery industry). The aim of the paper is to study the possibility of using various types of vegetable oils in the recipes of bakery products to ensure their safety concerning the content of the trans-isomers of fatty acids. The objects of the research are samples of vegetable oils: refined and unrefined rice oil; unrefined pumpkin oil produced by different manufacturers from Russia and far-abroad countries; refined deodorized sunflower oil, Russia. A solid (bar) margarine, Russia obtained by hydrogenation, containing trans-isomers of fatty acids is used as a control sample. Bakery products are produced with the use of 4 % fatty component. They are used as fat-and-oil products produced in Russia: unrefined rice and pumpkin oils; refined deodorized sunflower oil; solid (bar) margarine. Fourier transform infrared spectroscopy (FT-IR) “FT-1202”, Monitoring LLC, Russia is used to analyze trans-isomers. Identification of trans-isomers of fatty acids is carried out in the range of 900-1050 cm-1. All samples of vegetable oils in infra-red spectra in this range had low-intensity pass bands, with the exception of unrefined rice oil, Russia, which lacked the pass band. Bakery products produced using vegetable oils in infra-red spectra do not have any pass bands in the range of 900-1050 cm-1, which indicates the absence of trans-isomers of fatty acids in them. A pass band with a maximum of 962.06 cm-1 is recorded in the control sample of bakery products containing solid (bar) margarine.