1

. 6

(essential fatty acid)

(prostaglandins)
(fat) (oil)
(oil seed crops)
(edible oil)

1. (olive oil)
(palm oil)
2. (Palm kernel oil)
(coconut oil) (kapok seed oil)
3. (cottonseed oil)
(soybean oil) (sesame oil) (peanut oil)
(sunflower seed oil) (safflower seed oil)
(rice bran oil)

2
1.
- (mechanical expression)

- (solvent extraction)

2.
- Degumming

- Alkali refining

- Bleaching (pigments)

- Deodorizing
- Winterizing

- Hydrogenation

(spread)

1.
(butter)

2.


3. (salad oil)
5 - 10

4. (frying oil)
2 (saute)
(deep frying)



2 ( Saturated fatty acid )
( Unsaturated fatty acid )
1 2

10 (/100 )

()

()

10.9

1.8

12.7

24.2

58.0

0.7

82.9

22.7

2.3

25.9

17.0

51.5

0.2

69.7

11.0

2.2

13.5

72.5

7.9

0.6

82.1

43.5

4.3

49.3

36.6

9.1

0.2

46.3

9.5

2.2

16.9

44.8

78.2

6.2

2.2

9.1

11.7

74.1

0.4

86.6

4.8

1.3

6.1

75.3

14.2

89.5

8.9

4.8

14.2

39.3

41.3

0.3

81.4

10.3

3.8

14.4

22.8

51.0

6.8

81.2

5.9

4.5

10.3

19.5

65.7

85.2

(Charley, Helen., 1982:229)

32.0

(essential fatty acid)

1
9 2025
30 35

2 - 3
1

180

1. . . :
, 2530. 117 - 137.
2.Bailey, Alton Edward. Baileys industrial oil and fat products. 3rd ed. Edited
by Daniel Swern. New York: Wiley, 1964.
. 0-2201-7202
20 2547