Fats are widely used in the food industry as ingredients in many processed foods, in particular, in bakery products, they cover an important technological and sensorial role.
With the introduction of new EU Regulation on Food Information (1169/2011) fats, in particular refined vegetable oils, should be clearly identified.
Tocopherols and tocotrienols are eight different compounds with a variable qualitative/ quantitative content in different fats.