Abstract
As mentioned in previous chapters, fats and oils are made up of esters of glycerol and fatty acids; are susceptibile to oxidation and rancidity; have shortening, lubricating, emulsifying, and whipping properties; and have high caloric value. The terms fat and oil only indicate whether the material is liquid or solid: fats that are liquid at room temperature are called oils.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Fats, Oils, and Their Products. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_16
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DOI: https://doi.org/10.1007/978-94-015-7262-0_16
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-015-7264-4
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