File
The sector
Producers of snacks
Producers of snacks
The trade association
Algemene Kokswaren en Snackproducten Vereniging (AKSV) (Netherlands General Association of Producers of Cooked products and Snacks)
Algemene Kokswaren en Snackproducten Vereniging (AKSV) (Netherlands General Association of Producers of Cooked products and Snacks)
The Task Force for the Improvement of the
Fatty acid composition
A collaboration between the producers and customers of oils and fats. The objective of the Task Force is to reduce the quantity of saturated fats and trans fats in foodstuffs. For more detailed information, please see the factsheet.
Fatty acid composition
A collaboration between the producers and customers of oils and fats. The objective of the Task Force is to reduce the quantity of saturated fats and trans fats in foodstuffs. For more detailed information, please see the factsheet.
Information articles
Fats used in snacks
Two initiatives have been taken by the AKSV committee Quality & Environment to chart the situation concerning the use of fats in snacks. On the one hand a questionnaire was distributed among the members in which they could indicate which fats with the corresponding fatty acid contents and the quantities were used by the branch. On the other hand a number of end products have been analysed for the presence of trans fatty acids.
AnalysisVarious end products (and some raw materials) were collected, pre-treated and analysed in accordance with NEN-EN-ISO 5508 chromatographic analysis for methyl esters of fatty acids. The total of the trans fatty acids as a percentage of the total fat was reported.
Questionnaire
A questionnaire was distributed among the AKSV members with as aim to obtain insight into the fats used. A further aim was to determine the quantities of these fats used and in which products. What the fat was used for was also asked, because the functional requirements of deep-frying fat differ from the requirements for a fat that is used as ingredient. The above table gives a clear insight in the application of the various fats.
The Netherlands Nutrition Centre in collaboration with (Royal Society for the Catering Industry, Netherlands (In Dutch: Koninklijk Horeca Nederland) has published a snacks indicator which clearly shows the nutritional values of the various snacks.
| type of oil/fat | melting point | ingredient | cooking | meat snacks | breadcrumb -coated snacks | battered snacks | ready-to-eat | salads sauces | other |
| rape oil | x | x | x | x | x | x | pancake product sausages/sausage roll | ||
| rape oil | 38 | x | x | ||||||
| soya oil (IP) | x | x | x | x | x | spring roll | |||
| soya oil hardened | 34 | x | x | x | |||||
| palm shortening | 37 | x | x | ||||||
| palm oil (partly hardened) |
36-44 | x | x | x | x | x | x | pancake product; noodles | |
| palm fat | 38 | x | x | ||||||
| sunflower oil | 20 | x | x | x | x | x | pancake product | ||
| olive oil | x | x | x | x | |||||
| vegetable oil | x | x | |||||||
| sesame oil | x | x | x | x | |||||
| salad dressing oil | x | x | |||||||
| arachid oil | x | pancake product | |||||||
| oil | x | x | |||||||
| vegetable margarine | x | x | |||||||
| vegetable fat | 44-46 | x | x | x | bulk ragout | ||||
| margarine | 30-39 | x | x | x | x | ||||
| soft baking fat | 35-40 | x | x | x | x | pancake product | |||
| pastry margarine | 34-46 | x | sausages/sausage roll | ||||||
| liquid margarine | x | x | x | ||||||
| fat mixture | x | x | x | ||||||
| lard | 32-38 | x | x | pancake product | |||||
| refined cow fat | 40-48 | x | x | x | x | ||||
| deep-frying fat industrial | 38-40 | x | x | ||||||
| butter concentrate | 35-37 | x | sausages/sausage roll |
