Abstract
As indicated in section 3.1 the 80–90 million tonnes of oil and fat produced annually are used mainly (80%) as human food. Dairy fat is consumed as milk or converted to butter, cheese, and other foods. Vegetable oils and animal fats are used, sometimes after appropriate modification, as fat spreads, cooking fats, frying oils, salad oils, mayonnaise, ice-cream, etc. A further 6% is used as animal feed and the remainder (14%) is converted to a range of oleochemicals of which over 90% are used as surfactants of one kind or another. The wide distribution of uses of such compounds is indicated later in this chapter. Some numerical data are given in Table 10.1.
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Gunstone, F.D. (1996). Practical applications of oils and fats. In: Fatty Acid and Lipid Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4131-8_10
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DOI: https://doi.org/10.1007/978-1-4615-4131-8_10
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