[Combined fat products modern approaches to quality assessment].

The investigation was made of combined fat products quality: spreads, fats used for frying and baking, obtaining in shop. The value of peroxide number and content of cholesterol were determinated. The receiving results detect higher rate of peroxide oxidation products in spreads in compare with fats, used for frying and baking. The needing of taking out information about cholesterol content to label of combined fat product is showed and also severe control of peroxide oxidation values after spreads production.