The classification of edible fats and oils implies a division according to the origin of the feedstock and according to consistency:<\/p>\n\n\n\n
1. According to the type of raw materials, fats are:<\/p>\n\n\n\n
– Animals<\/strong> (butter, animal fats – lard, fish);<\/p>\n\n\n\n – Vegetable<\/strong> (from plant seeds, nuts and fruits);<\/p>\n\n\n\n – Combined<\/strong>, obtained industrially from different raw materials (spreads, confectionery fat, margarine).<\/p>\n\n\n\n 2. By consistency:<\/p>\n\n\n\n – Solid<\/strong>. Most animal fats are solid. Among vegetable solids include palm, coconut and cocoa butter.<\/p>\n\n\n\n – Liquid<\/strong>. Most vegetable oils from fruits and seeds have a liquid consistency.<\/p>\n\n\n\n This is the usual consumer classification of edible fats and oils. The type of product, as well as organoleptic properties, are the main criteria for assessing the quality of fats.<\/p>\n\n\n\n Fats are included in the daily diet of a person. Some of them are irreplaceable and must be present in food. Fats are necessary to maintain the normal functioning of the human body.<\/p>\n\n\n\n The main function of dietary fats is to provide the body with energy. 1 g of fat releases 9.5 kcal, which is 2.5 times more than 1 g of protein or carbohydrate. Plus, fats contain the components necessary for the body: phospholipids, polyunsaturated fatty acids, sterols, fat-soluble vitamins.<\/p>\n\n\n\n The beneficial properties of fat can vary greatly over time. Therefore, storage plays an important role.<\/p>\n\n\n\n Vegetable oil in a closed original packaging can be stored for a long time. But improper storage leads to rapid deterioration and loss of useful properties. It is best to store everything in a glass container in a dark, cool place, hidden from direct sunlight.<\/p>\n\n\n\n The temperature should be no more than 25 degrees Celsius. If a bottle of oil is near a stove or battery, then it will oxidize faster, and the vitamins contained in it will be destroyed.<\/p>\n\n\n\n Solid animal fats should be stored in the refrigerator.<\/p>\n\n\n\n Butter – in an opaque package or butter dish in small briquettes. Putting the butter in the freezer will keep it longer, up to two years.<\/p>\n\n\n\n In the human diet there are such products, without which, perhaps, it is impossible to do. In the kitchen of any housewife, there will definitely be a place for edible fats and oils. They are used as a salad dressing, as an ingredient in pastries and desserts, but are most often bought for frying.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Types of edible fats and oils The classification of edible fats and oils implies a division according to the origin of the feedstock and according to consistency: 1. According to the type of raw materials, fats are: – Animals (butter, animal fats – lard, fish); – Vegetable (from plant seeds, nuts and fruits); – Combined, obtained industrially from different raw materials (spreads, <\/p>\n","protected":false},"author":1,"featured_media":284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-4890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-news"],"yoast_head":"\nNutritional value of fats and oils<\/h3>\n\n\n\n
How to store oil properly?<\/h2>\n\n\n\n