[Physico-chemical characteristics of different types of vegetable fats and oils used in the manufacture of candies]. 
The quality of three vegetable fats (cocoa butter and two commercial fats) and three roasted nut oils (almond, hazelnut and peanut) used as raw material in the chocolate products manufacturing was studied.  The hydroperoxide content, oxidative stability and fatty acid composition were determined and its health repercussion by atherogenicity and thrombogenicity indexes.  Two commercial fats and cocoa butter showed higher oxidative stability, atherogenic and thrombogenic properties than oils because of its different fatty acid profiles.  Peroxide value was a low reliability parameter of raw material shelf live.  Rancimat presented a good correlation with the unsaturation index of different fats and oils, it was a better index than peroxide value.  In the chocolate products manufacturing it would be advisable a good raw material selection and formulation in order to get a balance between technological properties, organoleptic qualities and the influence on the health.  Those raw material with less primary oxidation and higher oxidative stability were also those of higher atherogenicity and thrombogenicity indexes.