Abstract
Vegetable oils and animal fats are used extensively in food products and for cooking. Recently attention has been focused on their uses for making fuels for engines and heating. Vegetable oils and animal fats comprise mixtures of fatty acids in proportions that depend on the source materials. These fatty acids vary with respect to carbon chain length and degree of saturation. The fatty acid composition has been shown to have impacts on the properties of oils and fats and thus on both food and fuel quality. Also some of these source materials contain natural anti-oxidants that are beneficial for both food and fuel applications. The objectives of this paper are to highlight the different requirements in properties of vegetable oils and animal fats for health and for fuel, and to provide an assessment of the suitability of different materials as sources for food and/or fuel.
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