Chapter 2. The Major Sources of Oils and Fats

  1. Frank D. Gunstone Professor Emeritus Honorary Professor1,2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302424.ch2

Oils and Fats in the Food Industry: Food Industry Briefing Series

Oils and Fats in the Food Industry: Food Industry Briefing Series

How to Cite

Gunstone, F. D. (2008) The Major Sources of Oils and Fats, in Oils and Fats in the Food Industry: Food Industry Briefing Series, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444302424.ch2

Author Information

  1. 1

    University of St Andrews, Dundee, UK

  2. 2

    Scottish Crop Research Institute, Dundee, UK

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 18 JUN 2008

ISBN Information

Print ISBN: 9781405171212

Online ISBN: 9781444302424

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Keywords:

  • major sources of oils and fats;
  • oils and fats of plant origin;
  • production levels and composition;
  • animal fats - butter, lard, tallow, chicken fat, and fish oils;
  • cocoa butter and cocoa butter alternatives;
  • olive oil;
  • rapeseed (canola) oil;
  • other vegetable oils;
  • single cell oils

Summary

This chapter contains sections titled:

  • Introduction

  • Animal fats (butter, lard, tallow, chicken fat, and fish oils)

  • Cocoa butter and cocoa butter alternatives

  • Lauric oils (coconut, palm kernel)

  • Olive oil

  • Palm oil

  • Rapeseed (canola) oil

  • Soybean oil

  • Sunflower seed oil

  • Other vegetable oils

  • Single cell oils