Science and Technology of Fats and Lipids

Dietary lipids are a diverse group of complex chemicals, the most important of which are triglycerides. In addition, foods from various sources contain phospholipids, waxes, hydrocarbons, free fatty acids, sterols, volatile organic compounds, and other chemicals. Since they are all organic compounds found in nature, their chemical and physical properties change when extracted, handled, stored, refined, and subjected to additional processing. A discrete and independent field of fat technology is the separation of oils and fats from sources that contain oils, such as animal and plant components. The different properties of various fats have led to a variety of extraction techniques, including solvent extraction, pressing, and rendering. An in-depth understanding is necessary for the processes used to extract and refine lipids for human consumption. All of these issues are addressed in this chapter. We investigate and contrast both conventional and cutting-edge methodologies for extracting edible fats and oils. The methods for all typical laboratory investigations for examining fats and oils are also covered. To increase consumer knowledge of the authenticity of edible oils, we also present a quick review of the many procedures and techniques used to identify adulteration in edible oils and milk.