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Chemical Composition of Fat and Oil Products

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Handbook of Food Chemistry

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Abstract

Fats and oils are an important dietary component and contribute to the nutritional and sensory quality of foods. This chapter focuses on the chemical composition of fats and oils and how these compositions affect the functional properties of fats and oils in foods. The focus will remain on the most economically and commercially important fats and oils that are widely used as or in food products.

Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

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Authors and Affiliations

  1. Functional Foods Research Unit, United States Department of Agriculture (USDA), Agricultural Research Service (ARS), National Center for Agricultural Utilization Research (NCAUR), 1815 N. University Street, Peoria, IL, 61604, USA

    Jill K. Winkler-Moser

  2. Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, 388110, Anand, Gujarat, India

    Bhavbhuti M. Mehta

Authors
  1. Jill K. Winkler-Moser
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  2. Bhavbhuti M. Mehta
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Correspondence to Jill K. Winkler-Moser .

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Editors and Affiliations

  1. School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Anand Agricultural University SMC College of Dairy Science, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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Winkler-Moser, J.K., Mehta, B.M. (2015). Chemical Composition of Fat and Oil Products. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_32-1

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  • DOI: https://doi.org/10.1007/978-3-642-41609-5_32-1

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