Réduction de la teneur en acides gras trans dans la technologie biscuitière : La démarche Recherche et Développement de la société LU

The reduction of the trans fatty acid content (TFA) has long been integrated in LU's will to always improve the nutritional quality of its products, particularly the lipids quantity and quality. The fat content is essential to the manufacture of cereals products, thanks to its technological and nutritional roles, and its impact on taste and texture.Our Research and Development project to reduce TFA has progressed since 1997. After having checking that the processing conditions in our factories (temperature, pressure, duration) do not generate TFA, we concentrated our work on the quality of the fat used. An internal standard was established in order not to exceed 2% of the total energy contribution in our finished products. This standard had important implications for each of our raw material specification. These stricter requirements for raw materials implied a selection of new suppliers qualified with the contribution of the Purchasing and Quality departments.The use of margarines and shortenings, the principal sources of TFA in cereal products, was reduced drastically as of 1997 (less 70% between 1994 and 2006). Reformulations were carried out with fats & oils alone or in mixture, with specific adaptations to the various processes. Danone's will to increase the use of nutritional oils like rapeseed oil confronted us with various problems, solved by our R&D. Today, LU has acquired the control of new vegetable oils, in particular rapeseed oil, which finds many applications in our product range such as Taillefine, Ourson, Lu Petit Déjeuner.To date, almost the totality of LU's products made in France conform with the internal standard (1 g of TFA for 100 g of finished product), based on public health recommendations. Optimization of the quality of the fat content is still on-going, with particular attention to the saturated fatty acids contents. (implication for example in NUTRISAT project).     

Acides gras trans : nature, origine et impact sur la santé

Trans fatty acids include mono- and poly-unsaturated fatty acids having methylene interrupted double bonds. Trans monounsaturated fatty acids are formed during hydrogenation of oils to produce margarine and shortening but are also present in ruminant meat and milk as a result of biohydrogenation in the rumen. The linoleic and a-linolenic acid trans isomers may also be present in non-hydrogenated fats as the result of exposure of these polyunsaturated fatty acids to heat treatment, such as steam deodorization, or deep fat frying in food.Trans monounsaturated isomers are the major trans isomers consumed by humans. Data on trans fatty acids were obtained from nutritional interventions but also from epidemiological studies. For example, a meta analysis of 60 controlled trials published between 1970 to 1998 which included over 1,600 volunteers showed that replacing carbohydrates isoenergetically (1% of total energy) by 18: 1 trans would increase LDL cholesterol while the effect on HDL would be similar. The calculated impact on the ratio of total cholesterol/HDL would be of +0.022nmoles/L (p=0.015). A recent meta analysis of the four larger epidemiological studies showed that increasing the total energy intake with 2% trans fatty acids would result in a 23% increase in cardiovascular disease risk.However, it is essential now to answer the following question: Are trans fatty acids from natural origin have the same effects as those demonstrated for the “industrial ones”. Some studies which are being carried out should give some new information on this important still pending question despite the number of studies so far carried out.     

Role of trans fatty acids in health and challenges to their reduction in Indian foods

Evidence indicates that dietary trans fatty acids (TFA) obtained from partially hydrogenated vegetable oils (PHVO) increase the risk of coronary heart disease (CHD). Studies have implicated TFA in increasing the risk and incidence of diabetes. Furthermore, TFA may compromise fetal and early infant growth and development. In rats, partial substitution of either linoleic acid (18:2 n-6) with saturated fatty acids (SFA, 6 en %) or SFA with TFA (3 en % from vanaspati) decreased peripheral insulin sensitivity, but these effects were greater in TFA group. Since a large proportion of Indian population is insulin resistant, the TFA content in Indian edible fats/oils and foods should be reduced. Vanaspati (PHVO) provides up to 40% TFA, is used in Indian cooking and in the preparation of commercially fried, processed, bakery, ready-to-eat and street foods. TFA in biscuits and sweets range 30-40 and 6-26% of total fatty acids respectively. There is no regulation on TFA content in vanaspati, bakery fats and shortenings. Reduction in Indian edible fats/ oils and foods can be achieved by: a) specifying limits of TFA in vanaspati, bakery fats and shortenings by upgrading technology; b) advocating the substitution of natural plant oils containing lower percent of polyunsaturated fatty acids for PHVO. Indian edible oil industry needs to develop and adopt alternative technologies to produce zero TFA. Consumer education about negative health effects of TFA and providing food based guidelines to reduce TFA consumption in the entire population need to be actively pursued.     

Consommation d’huiles et matières grasses en France : relations avec le niveau d’étude et la région de résidence dans la cohorte SU.VI.MAX

The relationships between intake of added oils and fats with region of residence and educational level were also assessed. Our objective was to describe the relative contribution of ten created food groups to total fat intake in middle-aged subjects.Subjects were participants of the SU.VI.MAX study who completed at least six 24-h dietary records after inclusion into the study (n=6572).Added oils and fats were the main source of total fat intake. Animal fat (AF) and margarine intakes showed a significant inverse association with educational level, whereas oils with mono-unsaturated fatty acids (MUFA) were positively associated with education level. AF intake was significantly higher in the Western and Northern parts of France (54.2 and 50.4%) and lower in the Mediterranean Coast (39.0%). A significant inverse gradient was found with oils with poly-unsaturated fatty acids (PUFA) or MUFA in the Southwest and the Mediterranean Coast compared to the Northern part of France.We showed a north to south gradient for animal fat intake and the opposite for oils with MUFA and PUFA in France This gradient parallels the known disparities for cardiovascular mortality in this country. This should contribute to adapt dietary guidelines for dietary change in a public-health perspective.     

Carotenoids and retinoids in finnish foods: Dietary fats

The carotenoid and retinoid composition of margarines, minarines, butter, butter-vegetable oil mixtures, vegetable oils, coconut fat, and animal household fat was analyzed using a high-performance liquid chromatographic (HPLC) method. The amount of β-carotene in butter varied from 460 to 560 μg/100 g, and the range of vitamin A, expressed as retinol equivalents (RE), was from 740 to 1050 μg/100 g. No loss of vitamin A could be detected during 1 year storage of butter at 4°C. In Finland the margarines, minarines, and butter-vegetable oil mixutures (fat 40%) are enriched with vitamin A. The mandatory enrichment level is 550 RE (μg/100 g). The level of vitamin A (RE) in these dietary fats varied from 280 to 570 μg/100 g. The added vitamin A level in these products of four margarine manufacturers was 67–98% of the obligatory level. Neither retinoids nor carotenoids were present in vegetable oils (exception: olive oil), coconut fat, or animal household fat.     

2006 marketplace survey of trans-fatty acid content of margarines and butters, cookies and snack cakes, and savory snacks

In recent years, newer technologies have been developed to reduce the trans-fat content of fats and oils used in manufacturing food products. To examine the implications of these changes on foods in the marketplace, a survey was conducted to assess current levels of trans and saturated fat in three food categories: margarines and butters; cookies and snack cakes; and savory snacks. A sampling of products from each category was conducted at a Wal-Mart Supercenter in the Minneapolis-St Paul, MN, metropolitan area in July of 2006. All information was obtained from product labels, except price, which was recorded from price listings on product shelving. Most margarines and butters (21 of 29), cookies and snack cakes (34 of 44), and savory snacks (31 of 40) were labeled as containing 0 g trans fat. However, some products contained substantial amounts of trans fat. Most notably, 3 of 40 savory snack products were labeled as containing > or =3 g trans fat. Significant inverse correlations were found between product price and the saturated and trans-fat content of margarines (r=-0.45) and savory snacks (r=-0.32). In conclusion, it appears that the food industry has made progress in reducing the trans-fat content in a variety of products. Nonetheless, consumers need to read product labels because the trans-fat content of individual products can vary considerably. Products that are lower in trans and saturated fat tend to cost more, which may be a barrier to their purchase for price-conscious consumers.     

Some properties of margarines and shortenings marketed in Turkey

Fifteen margarines and 10 shortenings marketed in Turkey were analyzed for their fatty acid composition including trans fatty acids (TFA), solid fat content (SFC), and slip melting point (SMP). Margarines and shortenings are major sources TFA in the diet. All margarines and shortenings were high in palmitic acid. Seven margarine samples had low TFA contents (range 0.4–8.5%). TFA content of margarines and shortenings were within the range of 0.4–39.4% and 2.0–16.5%, respectively. TFA content of the samples affect both SFC and SMP. Compared to the American margarines and shortenings, Turkish samples have higher SFC (except sample M10).     

Home use of margarine is an important determinant of plasma trans fatty acid status: a biomarker study

The contribution of the home use of margarines, made with partially hydrogenated vegetables oils, to total trans fatty acid intake is difficult to determine using dietary assessment because food composition databases are incomplete for trans fatty acids; moreover, hidden fats in manufactured foods may be the predominant sources of trans fatty acids. The objective of our study was to determine, using plasma phospholipid trans fatty acid composition as a surrogate measure of exposure, whether the home use of margarine or butter is an important determinant of trans fatty acid status. We conducted a community-based (Dunedin, New Zealand), cross-sectional survey of people who consumed either margarine (n 65) or butter (n 64) but not both for home use. The levels of the 18:1 trans isomers commonly found in partially hydrogenated vegetable oils were all significantly higher in the plasma phospholipids of margarine compared with butter consumers, with the exception of 18:1n-7t, which did not differ. Among margarine consumers, the percentage of total fat from margarine was significantly correlated with levels of phospholipid 18:1n-6t, 18:1n-8t and 18:1n-12/9t isomers (r 0.57-0.63, P<0.001) but only weakly with 18:1n-7t (r 0.30, P=0.016). The intake of fat from fast foods, bakery products or meat and meat products was not associated with plasma phospholipid trans isomeric composition. The home use of margarine, made with partially hydrogenated vegetable oils, is an important determinant of trans fatty acid exposure in New Zealand.     

Milk fat depression in C57Bl/6J mice consuming partially hydrogenated fat

Mice of the C57Bl/6J strain were maintained on diets in which the unsaturated fatty acids were all cis fatty acids (CFA) or a mixture of CFA and trans fatty acids (TFA). The fats used were mixtures of corn oil, olive oil, cocoa butter, margarine and shortening blended to yield similar fatty acid compositions, except for the ratio of the CFA to TFA and the percentage of linoleic acid (EFA). Regardless of the level of fat (20 or 40 energy %) or the level of EFA (2 to 12 energy %), diets with TFA decreased the percentage of fat in mouse milk. When lactating females raised on the CFA diets were crossed to the TFA diets, TFA appeared in the milk at 12 h postcross, and within 4 d postcross the percent of milk fat was decreased to levels similar to that of nursing females raised continuously on the TFA diets. Conversely, lactating females crossed from TFA to CFA diets produced milk with percentage fat values and fatty acid compositions that approached those seen in nursing females fed the CFA diets continuously. The possible involvement of TFA in the classical milk fat depression phenomenon in ruminants and its potential relevance in human lactation are discussed.     

Consumption of trans fats and estimated effects on coronary heart disease in Iran

OBJECTIVE: To investigate the consumption of industrial trans-fatty acids (TFAs) in Iranian homes and the proportion of coronary heart disease (CHD) events in Iran attributable to such intake. DESIGN, SETTING AND PARTICIPANTS: The consumption of industrial TFAs was determined using (1) detailed in-home assessments of dietary intake among 7158 urban and rural households containing 35 924 individuals and (2) gas chromatography to determine TFA contents of the most commonly consumed partially hydrogenated oils. The population-attributable risk for CHD owing to TFA consumption was calculated on the basis of (1) documented effects of TFAs on total:high-density lipoprotein (HDL) cholesterol in randomized controlled dietary trials and (2) relationships of TFA intake with incidence of CHD in prospective observational studies. RESULTS: Partially hydrogenated oils were used extensively for cooking in Iranian homes with average per-person intake of 14 g/1000 kcal. TFAs accounted for 33% of fatty acids in these products, or 4.2% of all calories consumed (12.3 g/day). On the basis of total:HDL cholesterol effects alone, 9% of CHD events would be prevented by replacement of TFA in Iranian homes with cis-unsaturated fats (8% by replacement with saturated fats). On the basis of relationships of TFA intake with CHD incidence in prospective studies, 39% of CHD events would be prevented by replacement of TFA with cis-unsaturated fats (31% by replacement with saturated fats). These population-attributable risks may be overestimates owing to competing risks and because not all the fat used for cooking might actually be consumed. If actual TFA consumption were only half as large, the estimated proportion of CHD events prevented by TFA elimination would be 5% on the basis of total:HDL cholesterol effects and replacement with cis-unsaturated (4% for replacement with saturated fats), and 22% on the basis of prospective studies and replacement with cis-unsaturated fats (17% for replacement with saturated fats). These estimates do not include possible additional benefits derived from replacing TFAs with vegetable oils containing n-3 fatty acids. CONCLUSIONS: Intake of TFAs is high in Iranian homes and contributes to a sizeable proportion of CHD events. Replacement of partially hydrogenated oils with unhydrogenated oils would likely produce substantial reductions in CHD incidence. SPONSORSHIP: National Heart, Lung and Blood Institute, National Institutes of Health, USA. National Nutrition & Food Technology Research Institute, Tehran, Iran.     

Nationwide product reformulations to reduce trans fatty acids in Canada: when trans fat goes out, what goes in?

The impact of recent efforts to reduce the content of industrially produced trans fatty acids (TFA) in foods has not been systematically assessed in any country. Concerns exist that food manufacturers/restaurants may replace TFA with saturated fat acids (SFA), rather than cis unsaturated fats, or increase the total fat content. We present findings from a national systematic assessment of grocery and restaurant foods likely to contain TFA in Canada in 2005-2007. Of the total of 221 assessed products, 92 (42%) contained TFA (> or = 5% of fatty acids) on initial assessment. Of an unselected sample assessed more than once, 72% were reformulated during 2005-2007: mean+/-s.d. TFA levels decreased from 26+/-13 to 2+/-4%. Following reformulation, one product had similar TFA+SFA content; all others had decreased TFA+SFA and increased cis unsaturated fat content. The total fat content was generally unaffected. The findings suggest that manufacturers/restaurants generally take advantage of costs and efforts of reformulation to not only reduce TFA but also increase the content of cis unsaturated fats.     

Fat composition of vegetable oil spreads and margarines in the USA in 2013: a national marketplace analysis

Worldwide, the fat composition of spreads and margarines (“spreads”) has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated. This paper compares the fat composition of spreads sold in 2013 to that sold in 2002 in the USA. The fat composition of 37 spreads representing >80% of the US market sales volume was determined by standard analytical methods. Sales volume weighted averages were calculated. In 2013, a 14?g serving of spread contained on average 7.1?g fat and 0.2?g trans-fatty acids and provided 22% and 15% of the daily amounts recommended for male adults in North America of omega-3 α-linolenic acid and omega-6 linoleic acid, respectively. Our analysis of the ingredient list on the food label showed that 86% of spreads did not contain partially hydrogenated vegetable oils (PHVO) in 2013. From 2002 to 2013, based on a 14?g serving, total fat and trans-fatty acid content of spreads decreased on average by 2.2?g and 1.5?g, respectively. In the same period, the overall fat composition improved as reflected by a decrease of solid fat (from 39% to 30% of total-fatty acids), and an increase of unsaturated fat (from 61% to 70% of total-fatty acids). The majority of US spreads no longer contains PHVO and can contribute to meeting dietary recommendations by providing unsaturated fat.     

Isomeric trans fatty acids in the U.S. diet.

Since actual consumption data for trans fatty acid (FA) intakes for the U.S. population do not exist, estimates of trans fatty acids (FAs) available in the U.S. food supply have been calculated from U.S. Department of Agriculture-Economic Research Service (USDA-ERS) fats and oils production figures and food disappearance data for fats and oils. Based on weighted averages for the trans levels in each fats and oils category, these estimates of trans FAs available in the U.S. food supply range from 12.5 to 15.2 g/person/day (average 13.3 +/- 1.1 g/person/day). Estimates of trans FA consumption have been calculated; these estimates predict a wide range from 1.6 to 38.7 g/person/day. These calculations are based on published estimates of trans FAs available in the total fat of 5-15%, and the total fat intake (range 31-258 g/person/day) of a representative sample of adults (ages 20-59) as determined by the Lipid Research Clinics (LRC). Using an equation based on a relationship between trans FAs in adipose tissue and dietary fat, an intake range of 0.7-28.7 g/person/day trans FAs for the same LRC fat consumption data can be predicted. Adipose tissue isomer profiles that indicate 90-95% of the trans FAs in the tissues comes from partially hydrogenated vegetable fats and oils allow us to predict a dietary intake range from 11.1 to 27.6 g/person/day trans FAs. The significance of these estimates to nutrition policy is discussed.     

Isomeric trans fatty acids in the U.S. diet

Since actual consumption data for trans fatty acid (FA) intakes for the U.S. population do not exist, estimates of trans fatty acids (FAs) available in the U.S. food supply have been calculated from U.S. Department of Agriculture-Economic Research Service (USDA-ERS) fats and oils production figures and food disappearance data for fats and oils. Based on weighted averages for the trans levels in each fats and oils category, these estimates of trans FAs available in the U.S. food supply range from 12.5 to 15.2 g/person/day (average 13.3 +/- 1.1 g/person/day). Estimates of trans FA consumption have been calculated; these estimates predict a wide range from 1.6 to 38.7 g/person/day. These calculations are based on published estimates of trans FAs available in the total fat of 5-15%, and the total fat intake (range 31-258 g/person/day) of a representative sample of adults (ages 20-59) as determined by the Lipid Research Clinics (LRC). Using an equation based on a relationship between trans FAs in adipose tissue and dietary fat, an intake range of 0.7-28.7 g/person/day trans FAs for the same LRC fat consumption data can be predicted. Adipose tissue isomer profiles that indicate 90-95% of the trans FAs in the tissues comes from partially hydrogenated vegetable fats and oils allow us to predict a dietary intake range from 11.1 to 27.6 g/person/day trans FAs. The significance of these estimates to nutrition policy is discussed.     

Consumer perceptions of trans fats in 2009 show awareness of negative effects but limited concern regarding use in snack foods

The purpose of this study was to determine consumers' perceptions of industrially produced trans fats. A cross-sectional study was conducted in Regina at 3 different grocery store chains located in 3 different regions. A 21-item survey was administered in English by 3 research assistants at the grocery stores over a 5-day period. Of 498 potential respondents who were approached, 211 completed the survey, for a 42% response rate. The majority of respondents were female and over 61 years of age. When respondents were asked if they looked for information on food packages while grocery shopping, none of the respondents indicated that they looked for trans fat on the food label. Ninety-six percent of respondents identified that trans fat is found in processed foods, whereas 42% of respondents incorrectly identified trans fat as being found in nonhydrogenated margarines. More female respondents self-reported that they had made dietary changes to decrease trans fat intake as compared with male respondents (p < 0.05). Those participants who made dietary changes to decrease trans fat intake had higher mean knowledge scores than did those who did not make changes (p < 0.043). Sixty-three percent of respondents indicated that they would not make dietary changes to their snack food selections even if their selections contained trans fat. Consumers know a little about trans fats and consider them to be a concern. However, consumers are reluctant to make dietary changes to limit these fats in their snack food selections.     

Effects of products made from a high-palmitic acid, trans-free semiliquid fat or a high-oleic acid, low-trans semiliquid fat on the serum lipoprotein profile and on C-reactive protein concentrations in humans

BACKGROUND: Many studies have shown that trans fatty acids have unfavorable effects on the serum lipoprotein profile. In general, however, fats were compared with different functional characteristics, which lower the practical applications of the results. OBJECTIVE: The major aim of this study was to compare the effects of a high-palmitic acid, trans-free semiliquid fat with those of a high-oleic acid, low-trans semiliquid fat on the serum lipoprotein profile of healthy subjects. SUBJECTS AND DESIGN: Forty-four subjects (33 women and 11 men) consumed, in random order, two experimental diets, each for 3 weeks. Diets provided 40 energy percent (En%) from fat, while 15 En% was supplied by the experimental fats. At the end of each intervention period, concentrations of serum lipoproteins, C-reactive protein, glucose and insulin were measured. RESULTS: When subjects consumed the high-oleic acid, low-trans semiliquid fat, intakes of stearic acid (+1.3 En%), oleic acid (+2.9 En%), alpha-linolenic acid (+0.1 En%) and trans fatty acids (+0.6 En%) were higher and that of palmitic acid (-4.2 En%) lower. Serum concentration of low-density lipoprotein cholesterol decreased by 0.34+/-0.39 mmol/l (mean+/-s.d.; 95% confidence interval (CI), -0.46 to -0.23 mmol/l; P<0.001) and high-density lipoprotein (HDL) cholesterol by -0.06+/-0.17 mmol/l (95% CI, -0.11 to -0.01 mmol/l; P=0.021). Also, the total to HDL cholesterol ratio was lower (-0.15+/-0.34; 95% CI, -0.25 to -0.05; P=0.006). Other parameters did not change. CONCLUSIONS: A high-oleic acid, low-trans semiliquid fat has a more favorable effect on the serum lipoprotein profile than a trans-free semiliquid fat with comparable functional characteristics, but high in palmitic acid.     

Trans fatty acids in adipose tissue and the food supply are associated with myocardial infarction

Metabolic studies have clearly shown that trans fatty acids (TFAs) elevate LDL and lower HDL cholesterol. Epidemiologic studies showed a relation between TFA intake and the risk of myocardial infarction (MI), but studies examining adipose tissue TFAs have not uniformly confirmed this. We performed a case control study examining both adipose tissue levels and dietary intake of TFAs and first MI. Between 1995 and 1997, 209 cases of first MI completed a 300-item FFQ and 79 had an adipose tissue biopsy; 179 matched controls completed the FFQ and 167 had a biopsy. During the course of the study (mid-1996), TFAs were eliminated from margarines sold in Australia. Cases biopsied before mid-1996 had greater levels of trans 18:1(n-9) (32% P < 0.03) and trans 18:1(n-11) (23%, P < 0.001) than controls biopsied before mid-1996. After June 1996, there were no differences between cases and controls in any of the adipose tissue TFAs measured. Logistic regression showed that trans 18:1(n-11) (P = 0.03) was an independent predictor of a first MI. Cases consumed 0.5 g/d (P = 0.002) more TFAs than controls. Subjects in the highest quintile of TFA intake had an OR for first MI of 2.1 (95% CI, 1.1-4.3), which was not independent of saturated fat intake. Apparent TFA intake from margarine was related to adipose tissue 18:1t[(n-9) and (n-10)] in 1995 (r = 0.66, 0.66, respectively). We conclude that TFAs in adipose tissue are associated with an increased risk of coronary artery disease and rapidly disappear from adipose tissue when not included in margarines.     

Fatty acid composition of Greek margarines and their change in fatty acid content over the past decades

Thirty-one brands of margarines from the Greek market were analyzed for their fatty acid composition including trans-fatty acids by gas chromatography. Trans fatty acids (TFAs) were found within the range of 0.16–0.97% of total fat content, with no sample found to have TFA in a concentration more than 1% of the total fat content. Increased levels of either saturated or cis-unsaturated was observed in each brand. Saturated, cis-monounsaturated and cis-polyunsaturated were found in the ranges of 11.26–51.75%, 22.98–60.37% and 12.09–56.30% of total fat content respectively, with mean values of 30.81 ± 10.40%, 34.41 ± 10.46% and 34.28 ± 14.02% of total fat. The chemical analysis of Greek margarines over the past decades has indicated that the TFA content of Greek margarines has declined over the past 20 years by approximately 95%.     

Trans fatty acids– Metabolic and nutritional significance

'Trans' fatty acids are unsaturated acids with special structural features that occur naturally in dietary fats from animal and plant sources and in fats processed by catalytic hydrogenation. They are readily metabolized by the human body. Thus, although when consumed in the diet they are incorporated into body fat (including depot and milk fats), they are subject to rapid 'turnover'. In physical properties, trans monounsaturatedfatty acids are intermediate between cis-monounsaturated and saturated acids, and they tend to be treated either as saturated or cis-monounsaturated acids in metabolic pathways. The author argues in this article that any adverse effects on health or metabolism that may have been observed can be ascribed to an imbalance between the intake of trans and essential fatty acids. Such imbalances, could also occur with non-essential fatty acids other than trans fats. Normally, the amounts eaten in average diets would not pose serious problems and only when products have excessively high trans contents and make a significant contribution to the diet need trans acids be highlighted on labels.     

Quality of shortenings available on the home market

The aim of this work was to examine the quality of shortenings available on Polish market, produced home or imported. The quality of twelve 100% vegetable fats and lard was estimated. Both chemical (fatty acids composition, especially trans isomers content, acid value, peroxide value, anisidine value, Totox, iodine value and oxidative stability--Rancimat test) and physical (melting point, solid fat content--at temperatures from 5 to 50 degrees C) properties were measured. The fats were subject to sensoric examination. The parameters defining the freshness of examined fats and their shelf life for all examined samples were good and proved the good quality. Induction time (150 degrees C) for examined fats varied from 1,79 to 4,29h. Examined fats differed significantly in saturated fatty acids content (from 14,0 do 60,2%) and trans isomers (from 0,1 to 56,6%). Fats produced from palm oil are also present and there are fats with smaller trans fat acids content. Examined shortenings contained very small content of essential fatty acids (from 0,5 to 10,4), and they showed very different melting points (from 19,6 to 42,1 degrees C) and solid phase contents. In general the examined fats were of good sensoric value. Summing up the received results, it should be underlined that large disparity in the content of trans isomers in analysed samples was observed and definitely TFA content should be lowered.