Edible oils are triglycerides of plant origin composed of different fatty acids. Free fatty acids, phospholipids, phytosterols, tocopherols, antioxidants or waxes could also be found in edible oil. Edible oils are one of the major contributors of fat in our diet; it enhances the palatability of food, shelf-life and makes food tasty. The highly consumable edible oils are olive, palm, soybean, canola, and sunflower oil. Edible oils are vital constituents of our daily diet with a variety of functions in our body as an energy source, membrane structures, regulating body temperature and insulate organs. They contain essential fatty acids and serve as a carrier of fat-soluble vitamins.
This story is from the June 2020 edition of Food Marketing & Technology - India.
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This story is from the June 2020 edition of Food Marketing & Technology - India.
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