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Technology of fatty substances (oils and vegetable fats)

Oleaginous seeds and fruits contain reserve lipids for germination, either in the seed or in the fruit kernel, or as constituents of the fruit flesh. These lipids, essentially made up of triesters of fatty acids and glycerol or triglycerides, are susceptible to degradation by two distinct phenomena: hydrolysis and oxidation [1] .

In moist, fermentable fruit, the fat is poorly protected from these phenomena. The operations involved in obtaining the oil are necessarily carried out quickly after harvesting, and in a location not far away: at the mill, in the case of olives, or at the palm oil mill located on the plantation itself....