Edible fats and oils have numerous functions; they add avor, lubricity, and texture to foods and contribute to the feeling of satiety upon consumption. After extraction and rening, they can be processed into products such as margarine, shortening, salad, and frying oils. Those processed fats and oils are important functional ingredients in food. Supply and consumption of oils and fats are generally described in 17 commodity oils, 4 of which belong to animal origin and the rest are derived from plants [1]. Most vegetable oils are obtained from seeds or beans. Seed extraction is achieved by pressing and/or by extraction with hexane. Palm and olive oils are obtained by pressing out of the soft fruit. Animal tissues are rendered to obtain animal fats.