20 Fats and Oils – Plant BasedAmy

Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of foods, while providing nutritive value. Their origin may be animal, plant, or marine. Plant-based fats and oils are obtained from oilseeds and oil-bearing trees. While used mainly for human consumption, they also find use in animal feed, biodiesel, and industrial applications. They are integral components in a wide range of products such as margarines, shortenings, dressings, confectionery products, baked goods, snack foods, infant formulas, and non-dairy creamers.