Fats and Fatty Oils

Abstract

Abstract The article contains sections titled: 1. Introduction 2. Composition 2.1. Glycerides 2.2. Fatty Acids 2.3. Phospholipids 2.4. Waxes 2.5. Sterols and Sterol Esters 2.6. Terpenoids 2.7. Other Minor Constituents 3. Physical Properties 3.1. Melting and Freezing Points 3.2. Thermal Properties 3.3. Density 3.4. Viscosity 3.5. Solubility and Miscibility 3.6. Surface and Interfacial Tension 3.7. Electrical Properties 3.8. Optical Properties 4. Chemical Properties 4.1. Hydrolysis 4.2. Interesterification 4.3. Hydrogenation 4.4. Isomerization 4.5. Polymerization 4.6. Autoxidation 5. Manufacture and Processing 5.1. Vegetable Oils and Fats 5.1.1. Storage and Handling of Raw Materials 5.1.2. Cleaning and Dehulling 5.1.3. Expelling 5.1.4. Extraction 5.2. Land‐Animal Fats 5.3. Marine Oils 5.4. Synthetic Fats 6. Refining 6.1. Degumming 6.2. Deacidification (Neutralization) 6.3. Bleaching 6.4. Deodorization 7. Fractionation 8. Hydrogenation 9. Interesterification 10. Environmental Aspects 11. Standards and Quality Control 11.1. Sampling 11.2. Raw Materials 11.3. Oils and Fats 11.3.1. Physical Methods 11.3.2. Chemical Methods 12. Storage and Transportation 13. Individual Vegetable Oils and Fats 13.1. Fruit Pulp Fats 13.1.1. Palm Oil 13.1.2. Olive Oil 13.1.3. Avocado Oil 13.2. Seed‐Kernel Fats 13.2.1. Lauric Acid Oils 13.2.1.1. Coconut Oil 13.2.1.2. Palm Kernel Oil 13.2.1.3. Babassu Oil and Oth