Trans FAT LABELING an Industry Perspective
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1 Trans FAT LABELING an Industry Perspective National Nutrition Database Conference 28 th Edition June 24-26, 2004 Iowa City, IA
2 Trans FAT LABELING an Industry Perspective Christine Wold QRO Product Labeling General Mills Inc. Jonathan W. DeVries, PhD Technical Manager Medallion Laboratories
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4 Trans Fat Labeling Regulation Issued July 9, 2003 by FDA Made Trans Fat is a mandatory label nutrient Set a compliance date of January 1, 2006 Did not include a Trans Fat Daily Value (DV) Does not permit Trans Fat Claims Does not require a Warning Footnote Intake of trans fat should be as low as possible
5 What Does This Mean For General Mills?
6 GMI Must Provide Trans Fat Information for Every Product Over 5,000 retail and 850 foodservice product labels need to be changed Remaining (> 4000) foodservice products need to include Trans Fat in nutrient data shared with our customers
7 Thank Goodness for 2 Years (Really!!) July 10, 2003 Action Started Inquiries from Consumers Inquiries from Customers Inquiries from Product Developers Identified need to develop a coordinated corporate plan to implement trans fat labeling Address FDA regulated products vs USDA regulated products
8 GMI Developed a Coordinated Corporate Timeline for Label Changes Prioritization given to: Products with high consumer requests Products with complete, accurate ingredient information and resource availability Foodservice key accounts Leveraged Timing Opportunistic planned label changes Business reformulation plans
9 Labeling Plan Addressed Consumers, Shelf Life and Logistics Product Categories with Frequent Consumer Inquiries Completed 5/03 Canned Vegetables and Dry Goods Targeted completion 1/05 Longer Shelf Life Simpler distribution Refrigerated/Frozen Foods Targeted completion September, 2005 Complex Distribution Limited Shelf Life
10 Trans Fat Timeline Highlights Trans Fat labeling rolled out by product category. Cereals, Yogurts and Fruit Snacks were the first product categories to include trans fat on label. All Foodservice work will be completed by 1/1/05 to allow our customers to label their products by 1/1/06. Goal is to have all packages changed by 9/1/05. Totino s and Lloyd s predominately USDA regulated products will change labels last.
11 How will trans fat labeling be implemented?
12 Trans Fat Labeling Implementation Requires Cross-Functional Resources Analytical Ingredients Finished Products Logistics Coordinate timing of label changes with business Assure all products shipped after 1/1/06 include trans fat values
13 Trans Fat Labeling Implementation Requires Cross-Functional Resources Labeling Manage label change process Assure every package is touched Brand Design Manage package design process Plant Quality Compare new packages coming into the plants with approved keylines
14 How will trans fat be labeled?
15 Trans Fat is a mandatory nutrient Trans Fat must appear on every Nutrition Facts Panel As a separate line listing g/serving In the Not a significant source footnote if: Trans Fat = <0.5g/serving Total Fat = 0g/serving No fat claims
16 Why is Trans fat labeling a complex consumer issue?
17 Consumers Are Looking For Trans Fat Information On The: Ingredient Statement vs Nutrition Facts Panel Partially Hydrogenated Oil = Trans Fat Products with <0.5g trans fat/serving may label 0g trans fat
18 Dairy fats Consumers are Looking for Trans Fat Information on the: Animal fats Ingredient Statement vs Nutrition Facts Panel Processing/oxidation Low levels of hydrogenation (<0.5 g trans)
19 There will be more to come on Trans Fat Trans fat claims first round of comments to ANPR submitted early October. Trans fat footnote comments submitted early October. Trans Fat DV timing may be with other nutrient DV changes implemented 2008.
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21 Methods of Analysis and Related Issues Discussion
22 Structures and Properties of Fatty Acids Methods of Analysis Wrap Up Q & A
23 Fat is a Chemical Compound Fat is made up of: Glycerol Fatty Acids There are 4 categories of fatty acids differentiated by the types of chemical bonds Fatty acid type determines functionality and health affect
24 Trans Fat is a Type of Fatty Acid with 1 or more Trans Double Bonds Saturated Fatty Acids (no double bonds) HO O Coconut, Palm kernel, Palm oil (tropical oils), Butter, Hydrogenated Oils and Shortenings Raise LDL cholesterol, and increase risk of cardiovascular disease Mono and Polyunsaturated Fatty Acids ( 1 cis double bond) HO O cis Liquid oils including Canola, Soybean, Olive, Sunflower and Corn oils. Lower LDL cholesterol, associated with reduced risk of cardiovascular disease. Trans Fatty Acids ( 1 trans double bond) HO O trans Partially Hydrogenated Oils, Shortenings, Margarines, Roll-ins, & Chips Raise LDL cholesterol like saturated fat, may also lower HDL. Associated with increased risk of cardiovascular disease and possibly type II diabetes.
25 TYPES OF FATTY ACIDS Saturated Fats- No Double Bonds Monounsaturates- One Double Bond Cis Configuration Trans Configuration Polyunsaturates-Multiple Double Bonds Cis CH 2 -Cis Configuration Numerous Cis and Trans Configurations
26 Defining trans Fatty Acids for Labeling Purposes trans fat defined as the sum of all unsaturated fatty acids that contain one or more isolated (i.e., nonconjugated) double bonds in a trans configuration
27 Saturated Chain
28 Cis Unsaturated Chain
29 Trans Unsaturated Chain
30 Saturated Fatty Acid-Stearic Acid Melting Point: 69.6 o C Boiling Point: 383 o C Sources: Animal Fats and Cocoa Butter
31 Coupling of Stearic Acid (Saturated Fat) - High Melting Point - Crystallizes
32 Cis Unsaturated Fatty Acid-Oleic Melting Point: 13.6 o C Boiling Point: 286 o C Sources: Animal & Vegetable Oils, Cocoa Butter, Olive Oil
33 Coupling of Oleic Acid Lower Melting Point Less crystallization
34 Trans Unsaturated Fatty Acid-Elaidic Melting Point: 43.7 o C Boiling Point: 288 o C Sources: Hydrogenated Vegetable Oils And Processed Food
35 Coupling of Elaidic Acid Crystallizes
36 C22:6 Acid
37 Functionality Impact Functionality in Food Formulation Blending Effects Oxidation Resistance Leavening/Structure Melting Point Differences Texture Mouth Feel
38 SOURCES of Trans Fat Hydrogenated Vegetable Oils Animal Fats Dairy Products Result of Fat Oxidation
39 Analysis Trans Fats in Foods AOAC International Total, Saturated and Unsaturated Fatty Acids Add C-11 fatty acid as internal standard Extraction-1 of 3 methods (Pyrogallic acid added-eliminates oxidation and isomerization) Foods except dairy and cheese-acid hydrolysis Dairy-Ammonium Hydroxide hydrolysis Cheese-Combination of Ammonium Hydroxide hydrolysis followed by Acid hydrolysis
40 Analysis Trans Fats in Foods AOAC International (cont) Methylation with BF 3 -Methanol GC Capillary Column (SP2560, 100m x 0.25 mm, 0.2um coating Resolve doublet C18:3, C20:1 Resolve triplet C22:1, C20:3, and C20:4 58 individual fatty acids quantitated 9 trans fatty acids Conjugated linoleic acid
41 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 4:0 Butyric :0 Caproic :0 Caprylic :0 Capric :0 Undecanoic :0 Lauric :0 Tridecanoic :0 Myristic
42 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 14:1 Myristoleic :1 trans-myristelaidic :0 Pentadecanoic :1 Pentadecenoic :0 Palmitic :1 trans-palmitelaidic :1 Palmitoleic :0 Margaric
43 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 17:1 Margaroleic :0 Stearic :1 trans 6-Petroselenic :1 trans-elaidic :1 trans 11-Vaccenic :1 Petroselenic :1 Oleic
44 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 18:1 Oleic :1 Vaccenic :1 Octadecenoic :2 trans-linolelaidic :2 trans 9-Linolelaidic :2 trans 12-Linolelaidic :2 Linoleic :0 Arachidic :3 g-linolenic
45 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 20:1 Eicosenic cis :1 Eicosenic trans :1 Eicosenic cis :1 Eicosenic cis :1 Eicosenic cis :3 Linolenic :2 Linoleic conjugated :2 Linoleic conjugated :0 Heneicosanoic
46 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 18:2 Linoleic conjugated :4 Octadectetraenoic :2 Eicosadienoic :0 Behenic :3 g-eicosatrienoic :1 Cetoleic :1 Erucic :3 Eicosatrienoic :4 Arachidonic
47 Fatty Acids Included in AOAC FATTY ACID RT RRT (C11=1.0) 23:0 Tricosanoic :2 Docosadienoic :0 Lignoceric :5 Eicosapentaenoic :1 Nervonic :3 Docosatrienoic :4 Docosatetraenoioc :5 Docosapentaenoic :6 Docosahexaenoic
48 Fatty Acids Included in AOAC Performance Specifications Separate Pairs- C20:1 and C18:3 (Rt s = and respectively) Separate trio C22:1, C20:3, and C20:4 (Rt s = 48.50, and respectively)
49 STANDARD FATTY ACID STANDARD FATTY ACID Methyl Esters Elution Time(min) Detector Response(mV) :0 Butyric 6:0 Caproic 8:0 Caprylic 10:0 Capric 11:0 Undecanoic 12:0 Lauric 13:0 Tridecanoic 14:0 Myristic 8:0 Caprylic 12:0 Lauric 10:0 Capric 12:0 Lauric 14:0 Myristic > 14:1 t-tetradecenoic 14:1 Myristoleic 15:0 Pentadecanoic 15:1 Pentadecenoic 16:0 Palmitic > 16:1 t-hexadecenoic 16:1 Palmitoleic > 16:1 16:1 t-hexadecenoic Palmitoleic > 17:0 Margaric > 17:0 Margaric > 17:1 Margaroleic 18:0 Stearic > 17:1 Margaroleic 18:0 Stearic 18:1 trans Elaidic 18:1 trans Elaidic > 18:1 Oleic> > > > > 18:2 t-octadecadienoic 18:1 Oleic > 18:2 t-octadecadienoic > 18:2 Linoleic > 18:2 Linoleic > 20:0 Arachidic > 20:0 Arachidic > 18:3 g-linolenic 18:3 g-linolenic > 20:1 18:3 Gadoleic Linolenic > 20:1 18:3 Gadoleic Linolenic 21:0 Heneicosanoic 20:2 Eicosadienoic 22:0 Behenic 20:3 g-eicosatrienoic > 22:1 20:3 Erucic Eicosatrienoic 20:4 Arachiodonic > 22:2 Docosadienoic 24:1 Nervonic 20:2 Eicosadienoic 22:0 Behenic 20:3 Eicosatrienoic > 22:1 Erucic 23:0 Tricosanoic 22:2 Docosadienoic 24:0 Lignoceric24:0 Lignoceric 20:5 Eicosapentaenoic 24:1 Nervonic 22:3 Docosatrienoic 22:3 Docosatrienoic 22:4 Docosatetraenoic 11:0 Undecanoic 16:0 Palmitic 18:1 Oleic 18:2 Linoleic 22:6 Docosahexaenoic 22:5 Docosapentaenoic 22:6 Docosahexaenoic
50 Soybean Oil Soybean Oil Elution Time(min) Detector Response(mV) > > > > 18:1 trans Elaidic 18:1 Oleic
51 Hydrogenated Soy Oil Hydrogenated Soy Oil Elution Time( min) Detector Response(mV) > > > 18:1 trans Elaidic 18:1 Oleic
52 Commercial Vegetable Shortening Commercial Vegetable Shortening > > > Detector Response(mV) :1 trans Elaidic 18:1 Oleic Elution Time(min)
53 Margarine Elution Time(min) Detector Response(mV) > > > 18:1 trans Elaidic 18:1 Oleic
54 Normalized by Weight % (w/w) as Triglyceride in Product Saturated Fatty Acids Monounsaturated Fatty Acids cis-cis Polyunsaturated Fatty Acids trans Fatty Acids 4:0 Butyric 1.203% :0 Caproic 0.682% :0 Caprylic 0.385% :0 Capric 0.868% :0 Lauric 0.980% :0 Tridecanoic 0.037% :0 Myristic 4.068% :1 t-tetradecenoic 0.285% :1 Myristoleic 0.471% :0 Pentadecanoic 0.459% :1 Pentadecenoic 16:0 Palmitic % :1 t-hexadecenoic 0.360% :1 Palmitoleic 1.823% :0 Margaric 0.695% :1 Margaroleic 18:0 Stearic % :1 trans Elaidic 8.546% :1 Oleic % :2 t-octadecadienoic 1.761% :2 Linoleic 9.092%
55 18:0 Stearic % :1 trans Elaidic 8.546% :1 Oleic % :2 t-octadecadienoic 1.761% :2 Linoleic 9.092% :0 Arachidic 0.223% :3 g-linolenic 0.037% :1 Gadoleic 0.558% :3 Linolenic 0.744% :0 Heneicosanoic 18:2 conj-linoleic 0.050% :4 Octadecatetraenoic 20:2 Eicosadienoic 0.025% :0 Behenic 0.161% :3 g-eicosatrienoic 0.062% :1 Erucic 20:3 Eicosatrienoic 20:4 Arachiodonic 0.087% :0 Tricosanoic 0.037% :2 Docosadienoic 24:0 Lignoceric 0.074% :5 Eicosapentaenoic 24:1 Nervonic 22:3 Docosatrienoic 22:4 Docosatetraenoic 22:5 Docosapentaenoic 0.037% :6 Docosahexaenoic Totals 100.0% Percent of Fatty Acid Components based on Total Fat 43.79% 35.05% 10.12% 11.04%
56 Butter Trans Elution Time(min) Detector Response(mV) > > > 18:1 trans Elaidic 18:1 Oleic >
57 Tallow Elution Time(min) Detector Response(mV) > > 18:1 trans Elaidic 18:1 Oleic >
58 Commercial Vegetable Shortening Commercial Vegetable Shortening > > > Detector Response(mV) :1 trans Elaidic 18:1 Oleic Elution Time(min)
59 Trans FATS Effect of Processing Trans Fats levels can change with processing especially if oxidation can occur, e.g. where no antioxidants are being used. Therefore it is recommended that the finished product be analyzed
60 Method Precautions Avoid all traces of water in the BF 3 Methanol Can make 3-5% difference Assure sample size is small enough to provide approximately 1:1 ratios with standards for largest peaks Assure all reaction times are closely followed
61 AOCS Efforts GC Columns determined to be best: CP Sil88 SP 2560 Adjusted Area Normalized approach desired for convenience of fats/oil suppliers Proposals for faster procedures
62 AOCS Efforts Proposals for faster procedures Silliker Laboratories Cargill Ingredients Nestle QA Will not change results, just less analyst time
63 Updates to Official Method AOAC International Thus far there have been no formal approaches to AOACI regarding an update
64 Summary Trans fat is now a mandatory nutrient required for all FDA regulated products All package labels will need to change January 1, 2006 is the compliance date
65 Summary Method AOAC is effective for all foods analyses Skilled analysts are necessary for accurate data Method streamlining is being investigated.
66 NLEA Nutrition Labeling Education Act
67 Trans Fat Labeling Activities NLEA Non cis Fatty Acids Less than Easy to Analyze
68 NLEA Need Lotsa Excellent Analysts
69 Questions?
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