Oils and edible fats

This category includes those products of vegetable and animal origin whose main components are the glycerides of fatty acids and may contain other substances in smaller amounts. The difference between oils and fats is that the former are liquids at 20 ° C and the fats are solid at that temperature. They are considered to be of vegetable origin when obtained from fruit or oilseeds and animal origin when obtained from adipose deposits of certain animals. To be considered as edible, they must meet the characteristics and specifications of the Health Regulations.

SUBSECTORS OF THE CATEGORY

OLIVE OIL
SECTOROlive Oil stands out in all fats and oils of vegetable origin, as Spain is the largest producer and exporter[…]
BUTTER, MARGARINE AND OTHER FATS
___TVE_SHORTCODE_RAW__BUTTERThe information on butter is developed in the dairy category. For more information click hereMARGARINEGeneric term to name different types[…]
SEED OILS
___TVE_SHORTCODE_RAW__INDUSTRYOilseeds are referred to a number of plants from whose seed oil can be obtained after a refining process. The[…]