Saturated fats or saturated fatty acids or SAFA = fatty acids without double bonds (EU Regulation 1169/2011).

Trans fatty acids or TFA = fatty acids with at least one non-conjugated (namely interrupted by at least one methylene group) carbon-carbon double bond in the trans configuration (EU Regulation 1169/2011). Partially hydrogenated vegetable oils and animal fats contain TFA.

Unsaturated fats or unsaturated fatty acids. = fatty acids with double bonds. They include mono-unsaturates (MUFA), which have one double bond, and polyunsaturates (PUFA), which have several double bonds.

Mono-unsaturates or mono-unsaturated fatty acids or MUFA are a type of unsaturated fat.
= fatty acids with one cis double bond (EU Regulation 1169/2011). Vegetable oils rich in MUFA are for example rapeseed oil, olive oil or nut oils.

Polyunsaturates or Polyunsaturated fatty acids or PUFA are a type of unsaturated fat.
= fatty acids with two or more cis, cis-methylene interrupted double bonds (EU Regulation 1169/2011). Vegetable oils rich in PUFA are for example sunflower oil.

The 3 main types of Omega 3 are called α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). They are a category of PUFA and are so-called “essential” because our body needs them but cannot make them. This means that they need to be provided through food. They are necessary for the development and functioning of the retina, the brain and the nervous system. The main vegetable oils containing Omega 3 are rapeseed, soybean, linseed or walnut oils. For more info on the EU authorized claims see + link to section on dietary guidelines.

The main type of Omega 6 is called Linoleic acid (LA). Omega 6 are a category of PUFA and are so-called “essential” because our body needs them but cannot make them. This means that they need to be provided through food. The main vegetable oils containing Omega 6 are sunflower or soybean oils.

Hydrogenation is a process, which transforms a liquid or semi liquid vegetable oil into a semi-solid or solid vegetable oil. Hydrogenation also occurs naturally in the rumen of animals like cows. See more details here

This means that the oil has been completely hydrogenated and contains only saturated fats. See more details here

This means that the oil has been hydrogenated only in part. Trans fatty acids are formed. See more details here

Omega 3 and 6 are polyunsaturated fatty acids (PUFA). They are said to be “essential” because our body needs them, but cannot make them as such. They need to be provided through food.

The smoke point of an oil is the temperature at which an oil starts to smoke and it should not be heated above such a temperature. Each vegetable oil has its smoke point and it depends on many criteria such as quality or acid content. This is why labels of bottled oils often contain a maximum temperature up to which the oil should be used.

The deodorization is a step of the refining process, which aims at removing unwanted components and making the oil ready for consumption. For more information

Some vegetable oils naturally contain a higher content of oleic fatty acids (= monounsaturated fatty acids). This is the case for example of high oleic sunflower oil. A high oleic content makes such an oil perfect for use at high temperature and improves the shelf life of food products in which it is an ingredient.

The nutrition declaration relates to information on the presence of energy and certain nutrients in foods that are made available on the food label. According to EU law, it is mandatory to provide information on energy value, the amounts of fat, saturates, carbohydrate, sugars, protein and salt. Additional information, such as the content in mono-unsaturates, polyunsaturates, polyols, starch or fibre can also be included.