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Sources of Oils and Fats

  • Harry Lawson

Abstract

There are numerous sources of oils and fats that go into the production of food products. They can be of vegetable or animal origin. In the United States, the more important vegetable oils consumed include soybean, coconut, canola, cottonseed, and corn oils. Soybean, canola, cottonseed, and corn oils are produced in the United States, whereas coconut oil is imported primarily from tropical growing climates such as the Philippine Islands. Important meat fats include lard, edible tallow, and butterfat. Table 5.1 summarizes changes in the consumption of oils and fats from various sources from 1965 through 1991.

Keywords

Erucic Acid Sharp Melting Point Edible Tallow Vegetable Shortening Palm Kernel Meal 
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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References

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General References

  1. Shahidi, F. 1990. Canola and Rapeseed Production, Chemistry, Nutrition, and Processing Technology. New York: Van Nostrand Reinhold.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

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