Fettkvalitet

Fettkvalitet refers to the overall quality and suitability of fats used in foods, feeds, and industry. It encompasses chemical stability, nutritional value, sensory attributes such as flavor and aroma, and safety. Quality is influenced by fat composition, degree of oxidation, moisture and impurities, and the fat’s processing and storage history.

A key factor is fatty acid composition. Fats rich in polyunsaturated fatty acids (PUFAs) are more prone to oxidation, which can produce off-flavors and reduce shelf life. Saturated fats tend to be more stable but may have different functional properties. The balance of omega-3 and omega-6 fatty acids also affects nutritional quality and stability.

Oxidation is a central quality issue. Primary oxidation forms are hydroperoxides, measured as peroxide value. As oxidation progresses, secondary products such as aldehydes and ketones are formed, contributing to rancid odors and flavors; these are often assessed by anisidine value, among other methods. Other quality indicators include acid value (free fatty acids) and iodine value (unsaturation level). Sensory evaluation remains important for detecting spoilage.

Processing and handling influence fettkvalitet. Refining, deodorization, bleaching, and blending can improve stability and flavor. Hydrogenation can alter texture but may introduce trans fats. Antioxidants (natural like tocopherols or synthetic such as BHT/BHA) are used to extend shelf life. Storage conditions—cool temperatures, protection from light and air, and minimal exposure to heat—significantly affect quality. Packaging choices (vacuum, nitrogen flushing, opaque containers) help preserve stability.

In practice, fettkvalitet is evaluated by chemical analyses, sensory tests, and, for certain products, regulatory standards to ensure safety, consistency, and consumer acceptance.