Food Chemistry pp 602-630 | Cite as

Edible Fats and Oils

  • H.-D. Belitz
  • W. Grosch

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.

Keywords

Nickel Crystallization Corn Turkey Egypt 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität München and Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

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