ABSTRACT
Oils and fats are recovered from oleaginous food sources, and after re˜ning, they render as products used for edible purposes. Raw materials for edible oils and fats are of vegetable origin, that is, oilseeds and fruits, or animal tissues. Proper technology and methods/systems for oil and fat recovery as well as for re˜ning crude oils have been developed and have found industrial applications attributing to qualitative and safe oil/fat products (Gunstone and Norris, 1983; Gunstone, 2002; Hamilton, 1995; Hamm and Hamilton, 2000; Hoffman 1989; Lawson, 1995; O’Brien, 1996; O’Brien, 2000; Shahidi, 2005).
