Antioxidant - A substance that interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases stability and shelf life.

CAS Number - Refers to the code number developed by the Chemical Abstracts Service which is a world-wide code enabling identification of chemical substances. It is listed when available.

Color, Lovibond - An analytical method used to quantify the visual color of oil in units of red and yellow.

Complex Triglyceride - A triglyceride where one or two fatty acid structures differ from the third fatty acid.

Double Bond - The configuration of two adjacent carbon atoms with dual linkage between the carbons.

Dropping Point - The temperature at which a solid fat softens to the point where it will flow and drop our of a specially designed container. The dropping point is an indication of the chemical and crystalline nature of the solid fat.

EINECS Number - Refers to the numerical code provided either under the European Inventory of Existing Commercial Chemical Substances for existing chemicals. it is listed where applicable.

Emulsifier - Compounds having the ability to alter the surface properties of the materials they contact. Emulsifiers are often used to disperse immiscible liquids such as water and oil or fats in products such as mayonnaise, ice cream and salad dressings.

Fat - Esters of fatty acids and glycerol which are normally solid at room temperature.

Fatty Acid - A chemical unit composed of a chain of carbon and hydrogen atoms ending with a reactive group consisting of carbon, hydrogen and oxygen which is the fundamental unit within a triglyceride fat molecule. For more information click on this link: DO YOU KNOW YOUR FATTY ACIDS?

Flash Point - The temperature at which an oil sample, when heated under prescribed conditions, will flash when a flame is passed over the surface of the oil.

Free Fatty Acids - The fatty acids in a fat which are not chemically bound to glycerol molecules.

Hydrogenation - The process of adding hydrogen atoms to the carbon-to-carbon double bonds in unsaturated fatty acids. This process results in higher melt points, higher solid fat content and longer shelf life without rancidity in fat containing products. When an oil is fully hydrogenated, a solid fat is created.

Hydrolysis - The chemical reaction of fat with water to form glycerol and free fatty acids.

Iodine Value - An expression of the degree of unsaturation of a fat. It is determined by measuring the amount of iodine which reacts with a natural or processed fat under prescribed conditions.

INCI (International Nomenclature of Cosmetic Ingredient) Name - The common nomenclature for ingredient labeling on the packaging of cosmetic products.

Lauric Oils - Oils containing 40-50% lauric acids (C-12) in combination with other relatively low molecular weight fatty acids. Coconut and palm kernel oils are principal examples.

Melting Point - The temperature at which a fat changes from solid to liquid within the specific parameters of the test.

Oil - Esters of fatty acids and glycerol which normally are liquid at room temperature.

Olein - A sucrose fatty acid polyester used as a substitute for dietary fat which is not digested or absorbed by the body.

Oxidation - The reaction of oxygen with a fat or oil resulting in the development of rancidity.

Partially Hydrogenated - The term used to describe an oil which has been lightly to moderately hydrogenated to shift the melting point to a higher temperature range and increase the stability of the oil. Partially hydrogenated oils remain liquid and are used in a wide variety of food applications.

Peroxide Value - The determination of the extent of fat or oil oxidation by measuring the amount of peroxides present.

Saponification - The chemical reaction between a fat or oil and an alkaline compound creating glycerol and soap.

Saturated - A fatty acid containing no carbon-carbon double bonds.

Stearic Acid - A saturated 18-carbon free fatty acid.

Tocopherol - A naturally occurring antioxidant found in many vegetable oils.

Triglyceride - The chemical combination product of glycerol and three fatty acids.

Wax - The chemical combination of a long chain alcohol and fatty acids.