ABSTRACT
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Lipids include oils, fats, and fat-like substances that have a greasy feel and are insoluble in water but soluble in certain organic solvents such as ether, alcohol, and hexane. They are the major component of the human diet, serving as a source of
energy, providing essential nutrients (linoleic acid, linolenic acid, and vitamins A, D, E, and K), and facilitating the absorption of fat-soluble vitamins. In most developed countries, lipids may contribute up to 40% of the energy in the diet of the population; this is much higher than the 30% or less recommended by most health organizations. High intake of total dietary fat is associated with increased risk of coronary heart disease, obesity, and some types of cancers. However, oils and fats play a vital functional and sensory role in food products. Consumers are allured by the flavor, texture, and aroma of fat-rich foods. Fats interact with other components to develop and fabricate texture, mouth feel, and the overall sensation of lubricity of foods. The role of lipids in food quality should not be disregarded by the tendency to overemphasize dietary fat as “negative” nutrients. This chapter will review the properties of oils and fats, oil processing, functional lipids, and utilization of some by-products from oil processing.
