THE terms fat and oil are only loose descriptive words, bearing little or no technical significance, except to describe the physical state of a fat. If a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.
KeywordsCocoa Butter High Melting Point Slip Melting Point Biscuit Dough Puff Pastry
Unable to display preview. Download preview PDF.