ABSTRACT
Interest in changing the composition of food fats and oils is driven by concerns about physical properties, oxidative stability, nutrition, government regulations, and economic advantage (Hammond and Glatz, 1989; Greiner, 1990; Gunstone, 2001). Unfortunately, some of these drivers are not compatible with each other, especially the optimization of nutrition with physical properties or stability. Often changes in fat and oil compositions seek to expand the market for a particular fat or oil commodity by making its properties more desirable than rivals’ fats and oils, by reducing processing costs or increasing consumer appeal.
