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Saturated fats: less than 0.75g between 0.75g and 2.5g more than 2.5g per 100ml or 3g per portion Sugar: less than 2.5g between 2.5g and 11.25g more than 11.25g per 100ml or 13.5g per portion Salt: less than 0.3g between 0.3g and 0.75g more than 0.75g per 100ml or 0.9g per portion
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
The term was in common usage in the UK since the late 1990s. [ 4 ] [ 5 ] The British system was followed in the United States to enhance the existing food labelling. [ 6 ] A modified version of the GDA system was adopted by the Australian food and beverage industry in 2006 and called the 'Daily Intake Guide'.
Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH : C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH : C4:0 Valeric acid
Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Smoke point; Butter [1]: 81
View history; Tools. Tools. move to sidebar hide. Actions Read; ... Saturated Mono-unsaturated ... Fats added during cooking or at the table
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Saturated fatty acids: Not more than 11% Polyunsaturated fatty acids: 6.5% Monounsaturated fatty acids: 13% Trans fats: Not more than 2% Total fat: Not more than 35% Non-milk extrinsic sugars: Not more than 11% Intrinsic milk sugars and starch: 39% Total carbohydrates: 50% Fibre as non-starch polysaccharide: 18% [not applicable to children under 5]