Abstract
FAT enters into human food in a considerable variety of forms, and the modern tendency is to increase the variety. Whilst in earlier days the animal products—butter, lard, and dripping—were the principal fats consumed as foodstuffs, in recent times a large number of vegetable oils and fats have also been brought into use for the same purpose. New oils and “butters” have been found; improved processes of purification have been introduced; and the industry has become one of notable magnitude. It has greatly augmented, and therefore cheapened, the supply of fat available for human consumption.
Edible Fats and Oils: their Composition, Manufacture, and Analysis.
By W. H. Simmons C. A. Mitchell. Pp. viii + 150. (London: Scott, Greenwood and Son, 1911.) Price 7s. 6d. net.
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S., C. Edible Fats and Oils: their Composition, Manufacture, and Analysis . Nature 87, 546 (1911). https://doi.org/10.1038/087546a0
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DOI: https://doi.org/10.1038/087546a0
