ABSTRACT
Nowadays, most food oils are isolated from milk or fatty meat of animals or from sarcocarps, seeds or germs of plants, and vegetable oils commonly produced by purifications of their crude extracts. Consequently, the characteristics of food oils, such as physicochemical properties, nutritious efficacy, suitability of cooking properties, and taste directly depend on the kind of oil sources. Therefore, some efforts to modify the structure of triacylglycerides have been made to obtain new food oils with valuable characteristics. The structural modifications include hydrogenation, transesterification, and fractionation, which are the commonly used techniques in many countries.
