Edible oil chemistry

carboxylic acid with a long aliphatic chain, either saturated or unsaturated

type of unsaturated fat that occurs in small amounts in nature, but is also produced industrially from vegetable fats for use in foods

fat in which the fatty acid chains have all or predominantly single bonds

Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.

fat or fatty acid in which there is at least one double bond within the fatty acid chain

burning point of oil and fats

mass of iodine in grams that is consumed by 100 grams of a chemical substance

mass of potassium hydroxide (in mg) necessary to neutralise the free fatty acids contained in 1 g of fat

term in organic chemistry

Hydrogenation of fat

peroxide functional group content index for a fat or fatty oil

temperature below which a transparent solution becomes non-transparent