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.
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General References
Shahidi, F. 1990. Canola and Rapeseed Production, Chemistry, Nutrition, and Processing Technology. New York: Van Nostrand Reinhold.
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Sources of Oils and Fats. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_5
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_5
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