ABSTRACT
Oils and fats are generally considered to be a chemically heterogeneous group of substances, having in common the property of insolubility in water but solubility in nonpolar solvents, such as chloroform, hydrocarbons, or alcohols (Keefe 2007). Lipids supply energy, support structural aspects of the body, and provide substances that regulate physiological processes. In addition, they contain such essential fatty acids as linolenic acid. These are metabolized eventually to provide eicosanoids, substances that possess hormone-like activity, and thus may regulate many body functions. Lipids are also the transport vehicle for vitamins A, D, E, and K. Other contributions from oils and fats include, but are not limited to, providing desirable appearance, particular avor, color, and nutritional value in baking and cooking goods (Ruan et al. 2014).
