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Indhold
1 Indledning ........................................................................................................4
2 Prøvemateriale.................................................................................................5
3 Analysearbejdet...............................................................................................6
4 Analyseresultater ............................................................................................7
4.1 Chokolade ....................................................................................................................... 7
4.2 Frugtpålæg ...................................................................................................................... 7
4.3 Flødelignende produkter med vegetabilsk fedt............................................................... 7
4.4 Is...................................................................................................................................... 7
4.5 Skærekager og tørkager .................................................................................................. 8
4.6 Småkager......................................................................................................................... 8
4.7 Slik, diverse..................................................................................................................... 8
4.8 Popcorn ........................................................................................................................... 8
4.9 Pommes frites og dybfrost kartofler ............................................................................... 9
4.10 Kiks................................................................................................................................. 9
4.11 Margariner, industri ........................................................................................................ 9
4.12 Butterdej.......................................................................................................................... 9
4.13 Tortillabrød ..................................................................................................................... 9
4.14 Deklarationer................................................................................................................. 10
5 Sammendrag og konklusion ........................................................................12
Bilag 1...................................................................................................................... 15
Kvalitetssikring ........................................................................................................................ 15
Bilag 2...................................................................................................................... 17
Analyseresultater...................................................................................................................... 17
Summary and conclusion...................................................................................... 33
Referencer............................................................................................................... 35
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