CHANGES IN EDIBLE FATS AND OILS DURING PROCESSING

Fats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid , serve as carrier of fat soluble vitamins and provide essential fatty acids. Fats and oils give flavor and taste to the foods, and also ser ve as a heat transfer medium. The lipid molecules undergo different ch emical reactions during processing starting from separation from their raw sources to the storage. Chemical changes of lipids occurring duri ng processing are numerous and can be desirable, undesirable, of quest ionable consequence, or a combination thereof This review discusses th e chemical changes of lipids that occur during various types of proces sing.