Kara H.H.Ça?lar A.Mercan E.Gök G.Taşbaş S.Arslan M.20.04.20192019-04-2020.04.20192019-04-2020140003-925Xhttps://dx.doi.org/10.2376/0003-925X-65-XXXhttps://hdl.handle.net/20.500.12403/810This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, chocolate fat samples were tested for free fat acidity rate, peroxide value, iodine value and fat acids composition. The samples composed of 14 different fatty acids. Dominant fatty acids were palmitic acid (9.82-27.19 %), oleic acid (26.27-56.05 %) and linoleic acid (10.87-52.40 %). It was observed that saturated fatty acids (SFA) of the samples ranged between 17.01 and 32.03 %, monounsaturated fatty acids (MUFA) ranged between 19.74 and 57.00 % and polyunsaturated fatty acids (PUFA) ranged between 11.01 and 52.51 %. The analyses showed that contents of the samples complied with legal limits. The types of fatty acids used were determined to be remarkable due to their fatty acids composition. © M. & H. Schaper GmbH & Co.eninfo:eu-repo/semantics/closedAccessChocolate spreadFatty acidsQualityChocolate spreadFatty acidsQualityArticle652404410.2376/0003-925X-65-XXX2-s2.0-84899528402Q4WOS:000209559100002N/A