Fats and oils

Abstract

Fats and oils, which can originate either from animal or vegetable sources, are essential nutritive elements for the human diet. Fats mainly exist as solids at normal room temperature, while oils remain liquid. Both can be used as salad and cooking oils, as well as raw materials for margarine and shortenings. 1-4 Fatty acids and other constituents existing in fats, and mainly in oils, such as phenols, tocopherols, chlorophylls, sterols, squalene, aroma, and flavor play a significant role in human nutrition and health. This chapter refers to the production, usage, composition, quality, and nutritional value of fats and oils, with emphasis given to olive oil, because of its important role as a basic component of the Mediterranean Diet.