IFST has just released a new Information Statement on Oils and Fats.
Oils and fats are important nutrients in a healthy diet. Structurally, they are esters of glycerol with three fatty acids. As such, they are scientifically called triacylglycerols but are commonly referred to in the food industry as triglycerides. Although the terms 'oils' and 'fats' are often used interchangeably, they are usually used to distinguish triglycerides in the liquid state at ambient temperatures (oils) from those in the solid state (fats).
IFST Information Statements summarise the authoritative and impartial science behind key food science issues. They are peer-reviewed by IFST’s Scientific Committee.