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United States Department of Agriculture

Agricultural Research Service

Title: NON-DETECTABLE LEVELS OF TRANS FATTY ACIDS IN PEANUT BUTTER

Author
item SANDERS, TIMOTHY

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 7, 2001
Publication Date: April 20, 2001
Citation: SANDERS, T.H. NON-DETECTABLE LEVELS OF TRANS FATTY ACIDS IN PEANUT BUTTER. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2001. V. 49. P. 2349-2351.

Interpretive Summary: Recent consumer concerns have been expressed for levels of trans-fatty acids in peanut butter. Six different manufacturer dates of 11 brands were examined for trans-fatty acid content. None of the samples contained detectable (<0.01%) levels of trans-fatty acids. The result is that manufacturers can label peanut butter as containing no trans-fats and consumers' concerns are allayed.

Technical 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 to 2% to prevent oil separation. Some hydrogenated vegetable oils are known t 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.

Last Modified: 8/27/2014