Grease is the general term for oil and fat. Generally, what is liquid at room temperature is called oil, and what is solid is called fat. The source of fat can be animals or plants. Animal fats are generally solid at room temperature, have good shortening properties, and are more commonly used. Oils and fats Natural oils can be divided into ten categories according to their fatty acid composition. The following is an introduction to linoleic acid among them.
Linoleic acid oils are the largest type of oil. It is also the category with the largest differences in components and properties among various types of oils. They all come from plants and are mainly composed of unsaturated acids (oleic acid and linoleic acid). Its characteristics are as follows:
1. In most cases, the saturated acid content is less than 20%. Linolenic acid and other acids with a higher degree of unsaturation than linolenic acid are in this type of oil. The content is very small or even non-existent.
2. Wide application and strong applicability. It is generally used as paint or other protective coatings, and is mainly used for food.
3. Because they contain less linolenic acid or other highly unsaturated fatty acids, they will not cause serious flavor recovery.
4. Although this type of fat is in liquid form, it can be transformed into plastic fat through hydrogenation.
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