Vito Martinčič
Tovarna olja GEA, d.d., Trg svobode 30, 2310 Slovenska Bistrica, Slovenia

Janvit Golob
University of Ljubljana, Faculty of Chemistry and Chemical Technology, Aškerčeva 5, SI-1000 Ljubljana, Slovenia
 

ABSTRACT

Oils are the most important source of energy in food products: more than one third, in Slovenia more than 42%, of the energetic value of an average daily food intake comes from the oils and fats present in the different food products. Besides their high energizing effect, oils also provide several essential components like vitamins, essential fatty acids and other minor components. They enlarge food energetic density and it is also generally known that prepared meals with less than 20% of fats are tasteless .
To become suitable for human consumption, most oils must be purified. The market generally requires a light colour, a bland taste and a good cold and oxidative stability. These objectives can be reached by submitting the oils to several refining and modification stages, in order to adapt their organoleptic qualities and physical properties to the required standards.