ABSTRACT
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An edible oil quality triangle has been described as having oxidative stability, functionality, and nutrition as the three critical parameters1. The ideal fat or oil should have excellent oxidative stability at both high and ambient temperatures, and have enough solid fat for margarines, shortenings,
G.R. List, R.O. Adlof, and J.W. King Food and Industrial Oil Research, National Center for Agricultural Utilization Research, ARS, USDA, Peoria, Illinois
and frying fats. It should also be both low in saturated fats and high in polyunsaturated acids, thus satisfying all of the requirements of the edible oil triangle. However, no single fat or oil fully satisfies all of these requirements.
