Abstract
Most fats and oils consist of triacylglycerides (recently also denoted as triacylglycerols; cf. 3.3.1) which differ in their fatty acid compositions to a certain extent. Other constituents which make up less than 3% of fats and oils are the unsaponifiable fraction (cf. 3.8) and a number of acyl lipids; e. g., traces of free fatty acids, mono- and diacylglycerols. The term “fat” generally designates a solid at room temperature and “oil” a liquid. The designations are rather imprecise, since the degree of firmness is dependent on climate and, moreover, many fats are neither solid nor liquid, but are semi-solid. Nevertheless, in this chapter, unless specifically emphasized, these terms based on consistency will be retained.
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(2009). Edible Fats and Oils. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_15
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DOI: https://doi.org/10.1007/978-3-540-69934-7_15
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