Fatty acids

Fatty acids are a fundamental component of fats and oils. They are long chains of carbon atoms with hydrogen atoms attached, and a carboxyl group at one end. Fatty acids can be derived from animal or plant sources and are obtained through processes like hydrolysis or esterification.

Fatty acids and their derivatives are used in food for various functions. They can act as emulsifiers, helping to blend oil and water-based ingredients, or as glazing agents and anti-foaming agents. They are commonly found in baked goods, confectionery, and processed meats.

Fatty acids are a natural part of the diet, essential for energy and cell function. Different types of fatty acids (saturated, unsaturated, trans) have varying health effects, as reviewed by bodies like SACN. While naturally occurring trans fats in dairy and meat are generally not a concern at typical intakes, industrially produced trans fats are linked to adverse health outcomes. EFSA has evaluated the safety of certain fatty acid derivatives used as food additives, and they are authorised on the Register of Food Additive Authorisations for specific uses.