8. Application of Edible Oils

  1. Wolf Hamm3,
  2. Richard J. Hamilton4 and
  3. Dr Gijs Calliauw5
  1. Arjen Bot1 and
  2. Eckhard Flöter2

Published Online: 4 JUN 2013

DOI: 10.1002/9781118535202.ch8

Edible Oil Processing, Second Edition

Edible Oil Processing, Second Edition

How to Cite

Bot, A. and Flöter, E. (2013) Application 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.ch8

Editor Information

  1. 3

    Harpenden, UK

  2. 4

    Liverpool John Moores University, Liverpool, UK

  3. 5

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

Author Information

  1. 1

    Unilever R&D Vlaardingen, Vlaardingen, The Netherlands

  2. 2

    Technical University Berlin, Berlin, Germany

Publication History

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

ISBN Information

Print ISBN: 9781444336849

Online ISBN: 9781118535202



  • edible oils;
  • fat crystal network;
  • fat-continuous emulsions;
  • functional fat compositions;
  • triacylglycerides (TAGs);
  • water-continuous emulsions


This chapter discusses the characteristics of successful fat compositions for various applications. The designed functionality of fats and oils in food products initially splits into two categories: nutritional and physicochemical. The physical chemistry of fats and oils is reduced practically to the solidification behaviour of triacylglycerides (TAGs) and the aggregation of crystals in a network structure. The macroscopic properties of a fat phase, such as consistency, are defined by the fat crystal network present. The chapter discusses the design of functional fat compositions. It also talks about the application of edible oils in fat-continuous emulsions (spreads), water-continuous emulsions, and other fat-continuous products.