Fats and edible oils technology

Introduction

Fats can be classified according to their origin: animal or plant.

Animal fats and oils are extracted mainly from adipose tissue reserves. Lard, extracted from pig adipose tissue, is used for frying and baking. Adipose tissues of beef and mutton tallow give fusion, used mainly for soap manufacture. Besides these two animal fats, found in fish oil that is characterized by its high unsaturated fatty acids and is used for human food (margarine), animal feed and other areas (painting, as fuel).

Vegetable fats and oils extracted from seeds and nuts are used mainly as cooking oil, frying oils and fats, and for the preparation of margarines and fat emulsifying (shortenings).

Extraction of vegetable fats is carried first by pressure, then if necessary with a solvent. Some seeds are handled directly by the solvent, without prior extraction by pressure. Called virgin vegetable oils are derived exclusively by pressure without the use of any chemical process.

Content

This document discusses the Fats and edible oils technology, consists of the following chapters: