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Composition of Selected Dietary Fats, Oils, Margarines, and Butter

  • Alan J. Sheppard
  • John L. Iverson
  • John L. Weihrauch
Part of the Handbook of Lipid Research book series (HLRE, volume 1)

Abstract

Fats and oils provide the most concentrated source of energy in the diet, about 9 kcal/g. Animal tissues, dairy products, and oils extracted from certain seeds contribute most of the fat in the diet (see Table I). The source, chemical nature, and processes that fats and oils are subjected to before they reach the market shelf are important aspects of the study of lipids. A fat is distinguished from an oil by its solid state at a particular temperature, usually room temperature. Some oils are winterized to remove triglycerides that would cause the oil to solidify in the refrigerator; other oils are lightly hydrogenated to convert highly unsaturated fatty acids to more saturated acids to prevent the development of off-flavors and rancidity.

Keywords

Fatty Acid Composition Fatty Acid Methyl Ester Cocoa Butter Erucic Acid Hard Butter 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1978

Authors and Affiliations

  • Alan J. Sheppard
    • 1
  • John L. Iverson
    • 1
  • John L. Weihrauch
    • 2
  1. 1.Division of Nutrition, Food and Drug AdministrationUSA
  2. 2.Consumer and Food Economics Institute, Agricultural Research ServiceU.S. Department of AgricultureHyattsvilleUSA

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