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Food Handbook pp 176-182 | Cite as

Oils and fats

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Oils and fats are collective names for a group of products which universally occur in nature. They have similar characteristics: feel fatty to the touch, are not soluble in water and are lighter than water. The main difference between oils on the one hand and fats on the other is that oils are liquid at room temperature and fats are solid. Changes in temperature can convert the one into the other. A lowering of the temperature will congeal oils (make them solid); an increase in temperature melts solid fats (they become liquid).

Keywords

Trans Fatty Acid Erucic Acid Flavour Intensity Deep Frying Cabbage Seed 
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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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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