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GUIDE TO EDIBLE OILS
Introduction
People have traditionally used the fats and oils that were
available in their countries or area of the world. For example,
those living around the Mediterranean used olive oil, people in
tropical areas used palm and coconut, while people from Northern
Europe used fats of animal origin; tallows, lards and butter.
Trade and production of edible oils was really quite limited. With
a growing population and an increased need for edible oils, oils
and oilseeds have become commodity items, which are bought and
sold throughout the world. The most common oils traded on the
global market are canola, coconut, corn, cottonseed, lard, palm
and palm fractions, peanut (groundnut), soybean, and sunflower.
The National Cottonseed Products Association presents this
Guide to Edible Oils as a handy quick-reference about oil
composition, processing, selection, application, quality
evaluation and nutrition in a user-friendly format that covers all
major edible oils.
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Acknowledgments
The National Cottonseed Products Association thanks the following people
for their help in producing this guide:
Writing: Richard F. Stier, Consulting Food Scientist
Editing: Dr. Nancy DiMarco, R.D., L.D. Department of Food and
Nutrition Sciences, Texas Womanıs University; Dr. Michael Blumenthal,
Ph.D., Director, Laboratory Operations, Libra Technologies, Inc.; Walter
Farr, Vice President, Technical Services and Refined Oils, Owensboro Grain
Edible Oils
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