A rapid method for monitoring total trans fatty acids (TTFA) during industrial manufacturing of Brazilian spreadable processed cheese by capillary zone electrophoresis

An alternative method for monitoring total trans fatty acids (TTFA) in hydrogenated vegetable fat (HVF) and spreadable processed cheese (SPC) using capillary zone electrophoresis (CZE) and indirect UV detection is proposed. This method is a simple, efficient and rapid way to monitor both raw materials and the final SPC product. The importance of printing nutritional tables on product labels, to provide more accurate information to consumers, and incorporation of stricter quality controls during food processing is emphasised. Following calculation of the response factor (Rf), the CE method was applied to TTFA analysis in SPC samples, and compared with the accepted AOCS gas chromatography (GC) method. According to a paired sample t test, no significant difference was found between the CE and GC methods within the 95% confidence interval for five different brands analysed in genuine duplicate (p-value > 0.05). The optimised CE method was applied to analyse the TTFA content of the hydrogenated vegetable fat raw material and the SPC final product. Based on our results, this optimised CE method can be successfully used for routine analysis of TTFA in SPC samples with a run time of 7.5 min