Vegetable Oils and Animal Fats: Sources, Properties and Recovery

Eng Tong Phuah, Jeremy Wee-Lek Yap, Chei-Wei Lau , Yee Ying Lee, Teck Kim Tang

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Researchpeer-review

4 Citations (Scopus)

Abstract

Fats and oils can be found naturally in a wide range of animal and plant-based sources. They serve an important part of a balanced and healthy diet as they provide energy, support growth and development, provide the essential fatty acids and boost the immune system. Fats and oils are also high in fat-soluble vitamins especially vitamin E (tocopherols) which is well known for its antioxidant properties. Besides, these ingredients also help to enhance the sensory characteristics of various food products. Some fats and oils may even be used for medicinal purposes and biodiesel production. Obviously, fats and oils are essential components for both food applications and industrial uses. Based on the previous literatures, each fat and oil has its own unique fatty acid profile and physicochemical properties. Therefore, the present chapter reviews and focuses on the nutritional values and physicochemical properties of some common edible fats and oils extracted from both plant and animal sources.
Original languageEnglish
Title of host publicationRecent Advances in Edible Fats and Oils Technology
Subtitle of host publicationProcessing, Health Implications, Economic and Environmental Impact
EditorsYee-Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai
Place of PublicationSingapore
PublisherSpringer
Chapter1
Pages1-26
Number of pages26
Edition1st
ISBN (Electronic)9789811651137
ISBN (Print)9789811651120
DOIs
Publication statusPublished - 2022

Keywords

  • Animal fats
  • Coconut oil
  • Fish oil
  • Lard
  • Palm oil
  • Poultry fat
  • Soybean oil
  • Sunflower oil
  • Tallow
  • Vegetable oils

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