ABSTRACT
Fa t s and oils are important components of our daily diet. They are nutritionally important as a rich energy source, with about 9 kcal per gram and as a carrier for the oil-soluble vitamins. They are frequently used to preserve foods and to make foods more palatable with the desired aroma, appearance, and texture. Fats and oils can be derived from either animal fatty tissues or plant sources. Fatty acid esters of glycerol or triglyceride, as shown in Figure 12.1, are the primary components of fats and oils.
