Margarines and cooking fats – analyses of fatty acids

The content of fatty acids in margarines and cooking fats changes over time due to product development. To receive current nutrient values on the fat quality in the most common margarines in Sweden, fatty acids were analysed during 2009 and 2010 at the National Food Agency. The whole range of fatty acids and trans fatty acids were analysed, and the content of saturated, monounsaturated and polyunsaturated fat as well as omega-3 and omega-6 fatty acids were calculated in the margarines. The result shows that the most common margarines and cooking fats on the Swedish market now has a content of trans fatty acids below 1 percent (except the ones containing dairy fat). This is an example of the adaptability of the Swedish food industry to demands from authorities and consumers. The National Food Agency will continue to analyse margarines and cooking fats in order to control that the content of trans fatty acids remains low in Swedish food products.SE; sv; akli@slv.s