[PDF] Handbook of Food Fats and Oils

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Fats and oils are recognized as essentials nutrients in both human and animal diets. Nutritionally, they are concentrated sources of energy (9 Kcal/gram); provide essential fatty acids which are the building blocks for hormones needed to regulate bodily systems; and are a carrier for the oil soluble vitamins A, E, D, K. Fats and oil also enhance the foods we eat by providing texture and mouth feel, imparting flavor, and may contribute to the feeling of satiety eating.

Fats and oils are constructed of bulding blocks called "triglycerides" (also known as tricylglycerides) resulting from the combination of one unit of glycerol and three units of fatty acids. This handbook from Institute of Shortening and Edible oils Washington USA, discusses the chemical reactions in oils and fats, as well as how the application of oils and fats to food products.

Link download on Google Drive: Food Fats and Oils

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