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

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