Explain about chemical properties of fat
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Triglycerides are the predominant component of most food fats and oils.
The minor components include mono- and diglycerides, free fatty acids, phosphatides, sterols, fatty alcohols, fat-soluble vitamins, and other substances.
The minor components include mono- and diglycerides, free fatty acids, phosphatides, sterols, fatty alcohols, fat-soluble vitamins, and other substances.
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