Quality Assurance of Fats and Oils
Edible Oil and Fat Products: Chemistry, Properties, and Safety Aspects
Fereidoon Shahidi,
Priyatharini Ambigaipalan,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorPriyatharini Ambigaipalan
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFereidoon Shahidi,
Priyatharini Ambigaipalan,
Fereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorPriyatharini Ambigaipalan
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorAbstract
The quality of fats and oils is dictated by several physical and chemical parameters that are dependent on the source of oil: geographic, climatic, and agronomic variables of growth in the case of plant oils as well as processing and storage conditions. Thus, quality assurance criteria may depend partly on the type of oil under investigation as well as on other factors that may vary depending on the intended use and regulations that vary in different countries.
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