Matfett

Matfett is a term used in Swedish to denote edible fats used in cooking and food preparation. Fats are triglycerides composed of glycerol bound to fatty acids, and they provide a concentrated energy source—about 9 kilocalories per gram. The fatty acid composition and physical properties influence flavor, texture, and cooking behavior.

Edible fats are broadly categorized by source and state at room temperature. Animal fats include products such as butter, lard, and tallow; plant fats include oils such as olive, canola, sunflower, and palm. Fats vary in saturation: saturated fats tend to be solid at room temperature; unsaturated fats are usually liquid and include monounsaturated and polyunsaturated fats. Trans fats, often produced by partial hydrogenation, are associated with adverse health effects and are restricted in many jurisdictions.

In cooking, fats contribute flavor and mouthfeel and affect heat transfer and emulsification. Oils with high smoke points are preferred for frying and high-heat cooking, while more flavor-rich fats like olive oil or butter are common for dressings and finishing dishes. From a health perspective, fats should be consumed in balance with other nutrients; replacing saturated and trans fats with unsaturated fats, particularly polyunsaturated and omega-3 fats, is often recommended.

Production and regulation involve extraction, refining, and sometimes hydrogenation or interesterification. Proper storage—cool, dark, sealed environments—extends shelf life and prevents rancidity. Nutritional labels indicate fat type and content, helping consumers manage intake.