unsaponifiables

Quality and Identity Characteristics – Part 2 – Chemical Characteristics

The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil.   The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc. Fatty acid Composition Fatty acids, esterified … Continue reading →