Fats and Oils

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)


Fats and oils are classified as lipids, which comprise an important category of nutrients for humans; the other two important categories of nutrients, of course, are proteins and carbohydrates. As the reader may recall from Chapter 9, lipids are esters of glycerol and fatty acids, and fatty acids are mostly long, straight, hydrocarbon chains, with varying degrees of hydrogen saturation of the carbon atoms, having a carboxyl group linked to one of the end-carbon atoms. The esterfication reaction may be reversed with the addition of an alkali, which results in a combination of the fatty acids with the alkali to form soap, a reaction called saponification.


Saturated Fatty Acid Cocoa Butter Elementary Food Beef Tallow Elaidic Acid 
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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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