To know their composition… To assess their quality…
  • markers of hydrolysis reactions (free fatty acids)
  • markers of isomerization reactions (trans fatty acids)
  • markers of oxidation reactions and/or thermal degradation (hydroperoxides, aldehydes, polar components, polymers…)

To characterize their properties…
  • melting point, solid fat index, crystallization
  • oxidative stability…
…and thus, learn to select
the right fat for the target application.

3 pictures, from left to right. A piece of butter, a yellow/orange liquid with bubbles, a bottle of edible oil.
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