The Oxidation of Fats and Oils

This discussion deals with that class of compounds commonly known as edible fats and oils. They are of animal or vegetable origin and when decomposed produce glycerol and fatty acids. In commercial form they contain traces of certain sterols and in some instances small amounts of phospholipids. Many substances such as mineral oils, animal and vegetable waxes, and essential oils resemble the fats and oils in many of their physical properties but differ from them in chemical constituents. None of these substances produces glycerol and fatty acids on hydrolysis, and none has any nutritive value.