Trace Constituents in Lipid Oils and Fats

Most fats and oils consist of triacylglycerides (recently also denoted as triacylglycerols cf. 3.3.1) which differ in their fatty acid compositions to a certain extent. Other constituents which make up less than 3% of fats and oils are the unsaponifi-able fraction (cf. 3.8) and a number of acyl lipids e. g., traces of free fatty acids, mono- and diacyl-glycerols. 

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