Josphine Nirmala Many ¹, V. Kayal Vizhi ¹

Affiliations
1 Department of Home Science, Bharathidasan Government College for Women (Autonomous), Puducherry, IN

Abstract

Fats and oils of vegetable origin for human consumption can be classified into three main categories; salad and cooking oils, frying oils and confectionary fat. Vegetable oil is the most prevalent liquid source of fat in an individual diet. It offers consistency, palatability to the food products and also act as a heat transfer medium during frying.

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