This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy. Potential t-FAs intake from 100 g of analyzed products was in range 0.1–4.9 g. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). The trans-FAs elaidic (C18:1-9t) and linolelaidic FAs (18:2-9t, 12t) were identified in 66 % of the products. Linoleic acid was more abundant in the category Cereal products (15.5–49.3 %). Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. The fatty acid composition was determined using gas chromatography. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value.
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