Edible Oils and Fats; Source of Various Essential Fatty Acids, Such As Linoleic and A-Linolenic Acid

 

Edible oils and fats play an important role in human diet due to their nutritional characteristics, organoleptic, heat transfer, and rheological properties. Moreover, edible oils and fats are rich source of energy and essential fatty acids such as linolenic and linoleic acids. The chemical and physical properties of edible oils and fats can affect the quality of oil foods and should therefore be evaluated in detail. Oils are liquid at room temperature whereas fats are solid at room temperature.

 In cooking, edible oils and fats are widely used to improve taste and give a nice texture. The increasing demand for fried and processed food and the increasing urbanization and population across the globe have led to an increase in the demand for edible oils and fats. According to the U.S. Department of Agriculture, soybean oil is the most widely produced and consumed edible oil in the United States. In the U.S., soybean oil is used for fast food frying, added to packaged foods, and fed to livestock.

Edible oil and fat refer to the actual physical condition of this material at the usual room temperature, which can be liquid or solid. Edible oils and fats consist of one of three sub-types, namely solid fats, partially hydrogenated oils, and polyunsaturated fats. While fats are solid at room temperature, partially hydrogenated oils consist of a chain of carbon atoms, whereas polyunsaturated fats are partially hydrophilic, which means that they have a positive charge.

Edible oil or food processors are looking for a fast and non-destructive way to analyze oils and fats for process and quality control purposes. Fatty acids are important for sustaining life, as they provide essential vitamins, and minerals, as well as certain hormones and enzymes. They are required for energy production. Although fat is essential for life, the consumption of too much may lead to a malfunctioning of the pancreas cancer; surgery may be needed.

Edible oils and fats are used primarily in diets, whereas inedible oils and fats are used in a wide variety of industrial applications. Moreover, they are consumed to protect various body organs, apart from their functions in regulating hormones and vitamins in the body.