PROFILE: Edible Oils and Fats I

Fat used to be just as synonymous with wealth and well-being. Anyone who was round was considered rich. Everyone should see what you had. That’s why people ate hearty and fatty food. And for this reason alone, a hundred fat eyes had to swim on a good soup.

Today, people don’t just cook and eat fat anymore. However, the culinary importance of fats and oils has increased. In addition to the variety of pure vegetable oils, the new German cuisine places butter in the foreground.

Production Fats are formed in plants and animals. They consist mainly of glycerine and various fatty acids. Vegetable fats and oils are obtained by pressing or extracting the so-called fruit oils. Their fruit parts or seeds are cleaned, crushed and then pressed out. If this is done without heating, the result is *cold-pressed* or *cold-beaten* oil. It is exceptionally fruity, has a natural aroma and distinct flavor of its own. Oils which are to be preserved are refined, turbid components as well as disturbing smell and aroma materials are removed by pressure and temperature. They have a neutral pleasant taste. Spreadable and solid fats are produced by *hardening* oils according to different processes.

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