ABSTRACT
Widespread and improved fat modifications have produced a wider assortment of fat products, reduced production costs, and, most important, enabled nutritional requirements to be met. Nutrition experts generally recommend limiting the consumption of saturated fatty acids (FA) and
trans
isomers and increasing the consumption of unsaturated FA instead (Hammond, 2000a). From a nutritional point of view, vegetable oils are the healthiest. This does not mean that they meet all technological requirements (e.g., oxidative stability, melting point, and titer). To improve the oxidative stability, the produced oils should contain less polyenoic FA (PEFA) and larger amounts of oleic acid. Oils containing larger amounts of oleic acid are especially suited for frying and baking (Hammond, 2000a).
