ABSTRACT
The word oil is derived from the Latin word oleum, originally used for olive oil, but nowadays it means any of numerous combustible and unctuous substances that are liquid at room temperature (this distinguishes them from fats) and soluble in many organic solvents but not in water. Vegetable oils are derived from plants and chemically are composed of triglycerides and several other minor components, which may be very important for different aspects. This chapter deals exclusively with edible, vegetable oils. Lipids in general, and edible vegetable oils in particular, are very important in foods. They are, however, vulnerable to quality deterioration and must be adequately protected by packaging throughout their commercial life.
