DETERMINATION OF TRANSISOMERS OF FATTY ACIDS IN BAKERY AND CONFECTIONERY PRODUCTS

Currently, the problem of high content of trans-isomers of fatty acids in food products has become widely discussed throughout the world, as large-scale studies have proven the connection between the consumption of trans fats and the development of cardiovascular diseases, type II diabetes, and obesity. In 2018, the upper limit of trans-isomers of fatty acids was regulated in TR CU 024/2011 «Technical regulations for oil and fat products» no more than 2% of the fat content in the product. However, these restrictions apply exclusively to oil and fat products, and for other types of food products there are no such restrictions and the content of TFA in them is not regulated. In this regard, the purpose of the research is to assess the food safety of bakery and confectionery products obtained using margarines based on hydrogenated oils produced from domestic raw materials of the Republic of Kazakhstan. The article presents the incidence of circulatory system diseases and changes in prices for margarine products. The content of trans-isomers of fatty acids in 10 types of bakery and confectionery products was determined. It was found that the content of trans-isomers in all the studied samples does not exceed 2%, and the daily intake rate of trans-isomers of fatty acids was also determined.