Quantitative analysis of edible trans fats by Fourier Transform Infrared spectroscopy from raw materials to finished products

The rapid analysis of fats and oils is of great importance in all aspects o f the food industry from raw materials to finished products. it has been sh own that Fourier Transform Infrared Spectroscopy may be used for this purpo se. Good quality spectra and a minimum of sampling work are required in ord er to interpret them in terms of amount of total unsaturation. In order to evaluate nutritional properties, quantitative analysis of trans unsaturatio n was investigated. The FTIR-PLS (Fourier Transform InfraRed - Partial Leas t Squares) approach offers a considerable time saving in comparison with co nventional methods such as the AOCS (American Oil Chemist Society) method u sing GC (Gas Chromatography). The spectroscopic method was demonstrated to work well over a wide range of trans values. We conclude that the method pr ovides good results for raw materials such as butter and for finished produ cts such as cream's pie.