Fats and Fatty Oils

The article contains sections titled: 1. Introduction 2. Composition 2.1. Glycerides 2.2. Fatty Acids 2.3. Phospholipids 2.4. Waxes 2.5. Sterols and Sterol Esters 2.6. Terpenoids 2.7. Other Minor Constituents 3. Physical Properties 3.1. Melting and Freezing Points 3.2. Thermal Properties 3.3. Density 3.4. Viscosity 3.5. Solubility and Miscibility 3.6. Surface and Interfacial Tension 3.7. Electrical Properties 3.8. Optical Properties 4. Chemical Properties 4.1. Hydrolysis 4.2. Interesterification 4.3. Hydrogenation 4.4. Isomerization 4.5. Polymerization 4.6. Autoxidation 5. Manufacture and Processing 5.1. Vegetable Oils and Fats 5.1.1. Storage and Handling of Raw Materials 5.1.2. Cleaning and Dehulling 5.1.3. Expelling 5.1.4. Extraction 5.2. Land-Animal Fats 5.3. Marine Oils 5.4. Synthetic Fats 6. Refining 6.1. Degumming 6.2. Deacidification (Neutralization) 6.3. Bleaching 6.4. Deodorization 7. Fractionation 8. Hydrogenation 9. Interesterification 10. Environmental Aspects 11. Standards and Quality Control 11.1. Sampling 11.2. Raw Materials 11.3. Oils and Fats 11.3.1. Physical Methods 11.3.2. Chemical Methods 12. Storage and Transportation 13. Individual Vegetable Oils and Fats 13.1. Fruit Pulp Fats 13.1.1. Palm Oil 13.1.2. Olive Oil 13.1.3. Avocado Oil 13.2. Seed-Kernel Fats 13.2.1. Lauric Acid Oils 13.2.1.1. Coconut Oil 13.2.1.2. Palm Kernel Oil 13.2.1.3. Babassu Oil and Other Palm Seed Oils 13.2.1.4. Other Sources of Lauric Acid Oils 13.2.2. Palmitic - Stearic Acid Oils 13.2.2.1. Cocoa Butter 13.2.2.2. Shea Butter, Borneo Tallow, and Related Fats (Vegetable Butters) 13.2.3. Palmitic Acid Oils 13.2.3.1. Cottonseed Oil 13.2.3.2. Kapok and Related Oils 13.2.3.3. Pumpkin Seed Oil 13.2.3.4. Corn (Maize) Oil 13.2.3.5. Cereal Oils 13.2.4. Oleic - Linoleic Acid Oils 13.2.4.1. Sunflower Oil 13.2.4.2. Sesame Oil 13.2.4.3. Linseed Oil 13.2.4.4. Perilla Oil 13.2.4.5. Hempseed Oil 13.2.4.6. Teaseed Oil 13.2.4.7. Safflower and Niger Seed Oils 13.2.4.8. Grape-Seed Oil 13.2.4.9. Poppyseed Oil 13.2.5. Leguminous Oils 13.2.5.1. Soybean Oil 13.2.5.2. Peanut Oil 13.2.5.3. Lupine Oil 13.2.6. Cruciferous Oils 13.2.6.1. Rapeseed Oil 13.2.6.2. Mustard Seed Oil 13.2.7. Conjugated Acid Oils 13.2.7.1. Tung Oil and Related Oils 13.2.7.2. Oiticica Oil and Related Oils 13.2.8. Substituted Fatty Acid Oils 13.2.8.1. Castor Oil 13.2.8.2. Chaulmoogra, Hydnocarpus, and Gorli Oils 13.2.8.3. Vernonia Oil 14. Individual Animal Fats 14.1. Land-Animal Fats 14.1.1. Lard 14.1.2. Beef Tallow 14.1.3. Mutton Tallow 14.1.4. Horse, Goose, and Chicken Fat 14.2. Marine Oils 14.2.1. Whale Oil 14.2.2. Fish Oil 15. Economic Aspects 16. Toxicology and Occupational Health