An experimental investigation was performed to characterise the fat fraction of bouillon cubes. Besides the routine analyses, the analytical methods used were: silica-gel column chromatography to separate polar compounds, high performance size-exclusion chromatography (HPSEC) for the qualitative and quantitative determination of the single classes of substances constituting the polar compounds, and gas chromatography to determine the acid composition and the trans isomers of unsaturated fatty acids. The fats blended into the bouillon preparations were highly variable and were mainly made up of refined vegetable oils that had undergone hardening, by hydrogenation in most cases. Determination of the free fatty acids and of the peroxide values yielded figures that in some cases exceeded the limits set for the commercialisation of refined vegetable oils. Compared to the routine analyses, the HPSEC analysis of the polar compounds provided a better evaluation of the level of degradation of the fat extracted from the bouillon formulations. The levels of oxidative and hydrolytic degradation were rather high, and similar to those reported for poor quality oils. Analyses of the trans isomers of oleic acid yielded particularly high values (even over 20%) and differentiated the cubes on the basis of the type of fat added.