Abstract
Most fats and oils consist of triacylglycerides (recently also denoted as triacylglycerols; cf. 3.3.1) which differ in their fatty acid compositions to a certain extent. Other constituents which make up less than 3% of fats and oils are the unsaponifiable fraction (cf. 3.8) and a number of acyl lipids; e.g., traces of free fatty acids, mono- and diacylglycerols.
Butter is dealt with in Chapter 10.2.3.
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Belitz, HD., Grosch, W., Schieberle, P. (2004). Edible Fats and Oils. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_15
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DOI: https://doi.org/10.1007/978-3-662-07279-0_15
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