ABSTRACT
The use of fats and oils prior to the beginning of the 19th century was based on practical knowledge that had been accumulated slowly over many centuries. Today, fats and oils products are developed and subsequent production controlled with a knowledge of their composition, structural and functional properties, and the expected reactions obtained through the application of scientific research. Progress in the utilization of fats and oils for the production of useful products is dependent upon a thorough knowledge of the characteristics of the raw materials, the changes effected by each process, and the requirements of the individually prepared food product. Physical, chemical, and performance analyses are the tools available to fats and oils processors for the purchase of raw materials, development of new products, and evaluation of the products produced.
