Journal of Agricultural and Food Chemistry Copyright 1980 by the American Chemical Society
Volume 28, N u m b e r 5 SeptemberlOctober 1980
Individual Lipids and Proximate Analysis of Various Foods. 5. Candy Bars Theodore S. Rudolf,* Alan J. Sheppard, David R. Newkirk, and Willard D. Hubbard’
Candy bars of various types, purchased in the Washington, D.C., area, were analyzed for fatty acids, sterols, cis,cis-methylene interrupted polyunsaturated triglycerides, water, protein, ash, and total fat. The data show a wide range in the amount of the same fatty acid found in similar type candy bars, indicating that mixtures of different oils were used in the manufacture of the candy bars. There is also considerable variation among candy bars for any one particular component, such as water, which ranged from 1.9 to 17.6 g/100 g, and protein, which ranged from 1.4 to 14.2 g/100 g. The data suggest that hydrogenated fats and oils are widely used, as indicated by cis,cis-polyunsaturated trilinolein values, which are generally considerably lower than the total polyunsaturated fatty acid values.
Interest in chloesterol and saturated vs. unsaturated fatty acids has increased in recent years. More information on the analysis of popular types of foods consumed by the public is desirable. Compositional data for candy bars are virtually nonexistent in the scientific literature. One general entry for candy bars can be found in the U S . Department of Agriculture Handbook No. 8 (Watt and Merrill, 1963). Although U S . Department of Agriculture Handbook No. 456 (Adams, 1975) gives values for candy bars, these are calculated values based on ingredients rather than data based on analysis of the candy bars themselves. Other widely used food composition tables such as the Heinz Nutritional Data (1972) do not include candy bars. Considering the wide use of such products, the composition of candy bars is of considerable interest to nutritionists and dietitians who are calculating the Division of Nutrition, Food and Drug Administration, Washington, D.C. 20204. IRetired.
nutrient intake of teenagers who tend to consume large quantities of these foods and of patients who are instructed by their physicians to modify their fat intake. Data on other types of food products in this study have been reported previously by Hubbard et al. (1977), Newkirk et al. (1978), Sheppard et al. (1978), and Rudolf et al. (1978). This paper, the last in the series, reports the analysis of candy bars of various types. Measurements were obtained for water, total fat, fatty acids, protein, ash, sterols, and cis&-methylene interrupted polyunsaturated triglycerides. MATERIALS AND METHODS
Brand-name candy bars were obtained from local supermarkets in Washington, D.C. The 20 different produds purchased in duplicate were Nestles Crunch, York Peppermint Patties, Peter Paul Mounds, Tootsie Roll Midgies, Snickers, Reese’s Peanut Butter Cups, Hersheys with Almonds, Baby Ruth, Butterfinger, Clark Bar, Almond Joy, Junior Mints, Brach’s Chocolate Covered Raisins, Hersheys Krackel, Raisinettes, Mr. Goodbar, Three
This article not subject to U S . Copyright. Published 1980 by the American Chemical Society
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J. Agric. Food Chem., Vol. 28, No. 5, 1980
Rudolf et al.
Table I. Fatty Acid Content (g/100 g of Product) of Candy Bars" fatty acid methyl esters
candy bar
C1O:O C12:O C14:O 0.3 0.2 ND ND ND ND 0.1 ND ND ND ND ND ND 0.1 ND ND ND ND 0.2 0.2
1 2 3
4 5 .6 7 8 9 10 11
12 13 14 15 16 17 18 19 20
3.1 3.5 0.3 0.4 0.5 0.2 3.3 0.5 0.2 0.3 0.4 0.4 2.3 3.3 0.2 Tr 0.2 0.2 1.0 1.0
1.4 1.3 0.2 0.4 0.6 0.3 1.2 0.7 0.2 0.4 0.6 0.6 1.8 1.3 0.1 Tr 0.2 0.2 0.5 0.5
C14:l
C16:O C 1 6 : l C18:O 1.7 2.4 3.8 5.3 6.4 5.2 1.5 7.2 2.6 3.3 5.7 6.5 2.6 2.7 1.7 2.1 3.6 2.8 0.4 0.3
NDb ND TrC 0.1 0.2 ND ND 0.2 0.1 0.1 0.2 0.2 ND ND ND ND 0.1 ND Tr ND
" Values are the averages of duplicate analyses.
ND ND Tr 0.1 0.3 ND ND 0.3 0.1 0.1 0.2 0.2 ND ND ND ND ND ND Tr ND
C18:l
2.0 2.2 3.4 5.4 7.0 5.1 1.8 8.2 2.6 3.6 6.4 7.6 2.1 3.0 1.4 3.4 4.3 4.1 0.2 0.2
5.1 5.7 8.7 9.3 11.6 12.8 4.2 9.1 4.2 4.5 7.6 8.3 5.4 3.6 3.7 3.1 5.1 3.9 0.3 0.2
ND = none detected.
C18:2 C18:3
3.3 4.5 3.1 3.7 2.0 5.2 2.6 0.9 0.4 0.4 0.8 0.9 1.0 0.4 0.1 0.4 0.6 0.4 0.1 0.2
total sat.
total cis,cispoly- trilinolein unsat.
8.4 9.6 7.6 11.4 14.5 10.7 7.8 16.6 5.6 7.5 13.0 15.0 8.7 10.3 3.3 5.4 8.2 7.2 2.3 2.0
0.1 ND 0.2 0.3 0.2 0.3 0.1 0.2 0.1 0.1 0.1 0.2 ND ND ND Tr 0.1 ND ND ND
3.4 4.5 3.3 4.0 2.2 5.5 2.7 1.1 0.5 0.5 0.9
2.3 3.9 2.0 4.0 1.1
3.1 2.2 0.6 0.1 0.1 0.5 0.3 Tr 0.2 Tr Tr 0.1 Tr Tr 0.1
1.1 1.0
0.4 0.1 0.4 0.7 0.4 0.1 0.2
Tr = trace =
