Composition and nutritional value
Technology of fatty substances (oils and vegetable fats)

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,...