3.3.2. Butter and Margarines

Particular attention was given to the margarine group as it is used as an ingredient and therefore amongst the main sources of IP-TFAs in processed foods. The average of total IP-TFAs in 18 margarines used frequently in Lebanon was 2.4 ± 0.4% (Table 3) with a range between <0.1% and 11.8% (Data not shown). The dominant IP-TFA was EA in almost all these products (Table 3). Within the group of butter, none of the samples exceeded 2% of total fat. The average of total IP-TFAs in the butter and margarines group was 1.6 ± 0.6% of total fat in which EA predominates in these products. Generally, the level of total IP-TFAs in cooking oils, Halawa and Tahina was negligible (Tables 3 and 4).
