4. Composition and nutritional value
4.1 The role of vegetable oils
Vegetable oils have four main roles:
nutritional: supply of energy and nutrients (fatty acids, fat-soluble vitamins, minor constituents of interest such as phytosterols or phenolic compounds for olive oil);
organoleptic (flavor and aroma support) ;
rheological (texture) ;
technological (heat transfer fluid, e.g. for frying applications).
They are mainly composed of triglycerides (90 to 99%), themselves essentially made up of fatty acids (90 to 95%) and glycerol (3 to 5%), and natural minor constituents (1 to 5%) including compounds of various structures such as sterols,...
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Composition and nutritional value
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