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Treatment, oxidation and health aspects of fats and oils

  • Chapter
Technological Advances in Improved and Alternative Sources of Lipids

Abstract

In addition to being a concentrated source of energy, fats and oils supply essential fatty acids and fat-soluble vitamins, contribute greatly to the feeling of satiety and make foods more palatable. High quality fats and oils are bland, odorless, free from impurities, and are oxidatively stable. However, fats and oils may become oxidized during processing, storage and usage. While oil processing is designed partly to remove or destroy oxidized products or factors that may initiate or enhance oxidative reactions, some processing steps, such as caustic refining and bleaching, may promote oxidation. Also, oxidative reactions may lead to the breakdown and formation of compounds that give the rancid odor and flavor during storage. Furthermore, products of hydrolysis, cleavage and polymerization may be formed when fats and oils are subjected to high temperature treatment as in home and commercial culinary practices.

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Authors
  1. C. K. Chow
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  2. M. K. Gupta
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Editors and Affiliations

  1. Applied Technical Services, Vittoria, Ontario, Canada

    B. S. Kamel

  2. Department of Food Science, University of Guelph, Ontario, Canada

    Y. Kakuda

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Chow, C.K., Gupta, M.K. (1994). Treatment, oxidation and health aspects of fats and oils. In: Kamel, B.S., Kakuda, Y. (eds) Technological Advances in Improved and Alternative Sources of Lipids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2109-9_11

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