ABSTRACT
Natural fats such as vegetable oils and animal fats are complex mixtures of different chemical compounds with the major gravimetric part being triglycerides, and the remainder made up by free fatty acids, partial glycerides, phospholipids, glycolipids and other unsaponifi able matter (Guichard 1967; Naudet 1992). It is this complexity, both in the nature and relative quantities of the various constituents, that gives the fats their
University of Tunis El Manar, Faculty of Sciences of Tunis, Unit of Biochemistry of Lipids and Proteins, 2092 El Manar II, Tunisia.
