Evaluation of the fat content and fatty acid profile including trans fatty acids (TFA) in confectionery products available on the Polish market

• DOI: 10.17306/j.npt.2016.4.52
• Publication Date: 2017-03-31T12:27:27Z
• Authors: Dominik Kmiecik; Joanna Kobus-Ciso...; Klaudia Kotecka; Monika Przeor; Bartosz Kulczyński

Background. Confectionery products are easily available and very popular but their nutritional value depends on composition. Using palm oil hydrogenated fats in the production process leads to a high content of saturated fatty acids (SFA) trans (TFA) product. The aim study was evaluate fat acid profile including confectionery Polish market. Material methods. 27 divided into four groups were subjected an analysis: chocolate-coated wafers with filling (nine), without chocolate coat (seven), bars (three), as well breakfast snacks (eight). product’s defined marked using gas chromatography technique. Results. evaluated characterized by varied which oscillated from 8.95 31.02%. participation individual both wafer close each other. composition case dependent upon product type. SFA 9.87 80.30%, MUFA 16.24 63.67%, PUFA 3.57 29.54% TFA 0.12 16.87%. Conclusions. chocolate-covered wafers, those contained higher share than snacks. Majority tested more 50% SFA. prevailing only five eight low level, less 2% isomers TFA.