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fat and oil processing
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Written by
R. Paul Singh
Professor of Food Engineering, University of California, Davis. Coauthor of Introduction to Food Engineering.
R. Paul Singh,
Marvin W. Formo
Former Manager, Oil and Protein Research, Cargill Inc., Minneapolis, Minnesota. Contributor to Industrial Fatty Acids.
Marvin W. Formo•All
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fat and oil processing, method by which fatty animal and plant substances are prepared for eating by humans. The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut oil, soybean oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products. As a dressing on green salads, for example, a liquid oil is used to provide a coating on the ingredients; ...(100 of 3837 words)

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