Abstract
Oils and fats occur naturally in a wide range of sources. There are several hundreds of vegetable oil-bearing seeds which grow in different parts of the world, but only about 22 vegetable oils are commercially developed on a large scale today and 12 of them constitute more than 95% of the world vegetable oil production. Animal fats are rendered from the slaughtered carcasses of animals considered to be fit for human consumption, as well as from marine sources such as sardine, menhaden and herring.
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© 1997 Chapman & Hall
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Ranken, M.D., Kill, R.C., Baker, C. (1997). Fats and Fatty Foods. In: Ranken, M.D., Kill, R.C., Baker, C. (eds) Food Industries Manual. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1129-4_8
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DOI: https://doi.org/10.1007/978-1-4613-1129-4_8
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