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Factsheet Functions of fats in food

Fatty acid composition oils

There is a wide range of vegetable oils available, with diverse fatty acid compositions. The most commonly occurring are soya oil, palm oil, rape oil and sunflower oil (together forming about 80% percent of world production, see Figure), although oils such as safflower oil, coconut oil, olive oil, corn oil and palm kernel oil are also used a great deal in the foodstuffs industry. The oils differ from each other greatly in the fatty acid composition.

Differences in the fatty acid composition within one particular type of oil can even occur according to season or per region. Therefore, it is usual to assume an average composition for the particular type of oil in order when characterising the type.

In order to apply a particular type of oil it is naturally important to know the differences between the types of oils well. It is always important to check each time what characteristics of the type of oil are wanted for the particular end product. By choosing the right raw material(s) as starting point an end product is obtained with a good fatty acid composition and at the same time a good taste and functional properties, with a good effect on health and a long shelf life.

The most commonly occurring are soya oil, palm oil, rape oil and sunflower oil (together forming about 80% percent of world production).