1. Composition and Properties of Edible Oils

  1. Wolf Hamm2,
  2. Richard J. Hamilton3 and
  3. Dr Gijs Calliauw4
  1. Frank D. Gunstone

Published Online: 4 JUN 2013

DOI: 10.1002/9781118535202.ch1

Edible Oil Processing, Second Edition

Edible Oil Processing, Second Edition

How to Cite

Gunstone, F. D. (2013) Composition and Properties of Edible Oils, in Edible Oil Processing, Second Edition (eds W. Hamm, R. J. Hamilton and G. Calliauw), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118535202.ch1

Editor Information

  1. 2

    Harpenden, UK

  2. 3

    Liverpool John Moores University, Liverpool, UK

  3. 4

    Development Manager Modification, Desmet Ballestra Oils and Fats, Zaventem, Belgium

Author Information

  1. St Andrews University, St Andrews, UK

Publication History

  1. Published Online: 4 JUN 2013
  2. Published Print: 12 JUL 2013

ISBN Information

Print ISBN: 9781444336849

Online ISBN: 9781118535202

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Keywords:

  • edible oils;
  • fatty acid;
  • natural fats

Summary

This introductory chapter of the book Edible Oil Processing discusses the components of natural fats, fatty acid composition, and physical properties of edible oils. The major consuming countries/regions of vegetable oils are China, EU-27, USA and India. A table in the chapter lists the major producing countries/regions for nine vegetable oils. The nine vegetable oils are palm, soya bean, rapeseed, sunflower, cottonseed, groundnut, palm kernel, coconut, and olive. The chapter talks about effect of processing on food oil components.