Hand holding bottle with rapeseed oil on a rapeseed field

Understanding oils and fats

The everyday ingredient

Facts about oils and fats

Oils and fats are essential to both our health and the products we use every day. In food, they provide energy, carry flavor, and give texture and structure to everything from chocolate to plant-based spreads. But their versatility goes far beyond the kitchen.

At AAK, we specialize in creating high-quality, value-adding solutions based on vegetable oils and fats. This guide will walk you through the basics of oils and fats: what they are, why they matter, and how they’re used in applications that touch our lives—from the food we eat to the products we trust.

Yellow oil pouring in close-up

The structure of oils and fats

Vegetable oils and fats are primarily made up of molecules called triglycerides, which consist of three fatty acids attached to a glycerol backbone. These fatty acids can vary in length and structure, influencing whether the fat is solid or liquid at room temperature, how it behaves in cooking, and how it performs in other applications such as skincare or lubricants.

The difference between an oil and a fat comes down to temperature:

  • Oils are liquid at room temperature and usually contain more unsaturated fatty acids.
  • Fats are solid or semi-solid and contain more saturated fatty acids.

This distinction matters in both food and non-food applications, as it affects texture, melting behavior, and how the ingredient functions.

Types of fat: What’s the difference?

All oils and fats naturally contain a mix of fatty acids, but certain types tend to be present in higher amounts. Describing fats by the type that is most abundant helps provide a clearer picture of their characteristics and how they are used in foods.

drizzling olive oil over a caprese salad made with tomatoes, mozzarella, and basil

Unsaturated fats

Are usually liquid and considered healthier. They come in two types:

  • Monounsaturated fats – Higher concentrations are found in olive oil, rapeseed oil, and almonds. They are stable for cooking and good for heart health.
  • Polyunsaturated fats – Rich sources are found in oils like sunflower and soybean, and in oily fish such as salmon and mackerel. They include important omega-3 and omega-6 fatty acids. Among these, linoleic acid (omega-6) and linolenic acid (omega-3) are considered essential—our bodies need them but cannot produce them on their own.
Yellow butter served in a small bowl.

Saturated fats

Are found in animal products like butter and meat, and in tropical vegetable oils like coconut and palm. These fats are solid at room temperature and are often used for texture and stability.

Trans fats

Are a type of unsaturated fat. Historically, industrially hardened vegetable fats were a major source of trans fatty acids. Today, due to extensive reformulation and modern production methods, trans fats are only present at minimal levels in vegetable oils and are not formed when appropriate processing is used. The small amounts of trans fats found in the diet now mainly come from natural sources such as milk and meat.

Why fat is important in your diet

The components that make up dietary fat each play different roles in the body. The fatty acids contribute directly to several biological processes, while oils and fats as whole ingredients mainly provide energy, support vitamin absorption, and contribute to the sensory qualities of food. Together, they make dietary fat essential for both health and eating experience.

Fatty acids:

  •  Support the structure of cell membranes and contribute to hormone production.
  • Helps aiding brain and eye development, especially in infants.
  • Provide the essential omega‑3 and omega‑6 fatty acids that the body cannot produce on its own


Oils and fats as whole ingredients:

  • Provide more energy per gram (9 kcal/g) than any other nutrient.
  • Enable the absorption of the fat‑soluble vitamins A, D, E, and K.
  • Contribute to the characteristic flavor, texture, and mouthfeel of food.
A pile of shea kernels in a burlap sack

Our broad range of vegetable oils

Vegetable oils originate from a wide variety of plant seeds, fruits, and kernels. AAK sources and processes a broad mix of plant based oils and fats from around the world. Our key oils include:

  • Palm oil – widely used across food, confectionery, and personal care thanks to its versatility and functional performance.
  • Rapeseed oil / canola oil – valued for its balanced fatty‑acid profile and broad applications in food and industrial formulations.
  • Palm kernel oil – a key ingredient in confectionery and speciality fats due to its sharp melting behaviour and stability.
  • Coconut oil – known for its clean taste, stability, and functional performance in confectionery, personal care, and plant‑based applications.
  • Soybean oil – a widely used, versatile oil suitable for food, chemical, and technical applications.
  • Shea oil / shea butter – valued for its creamy texture and smooth melt, used both in confectionery (especially cocoa butter equivalents) and in personal care for its natural moisturizing properties.
  • Sunflower oil – a light, neutral oil appreciated for its mild taste and broad use across food applications.

Other important oils in AAK’s portfolio

In addition to these main raw materials, AAK works with a diverse range of speciality plant based oils, including corn, avocado, mango, grape, cottonseed, sal, illipe, and safflower—enabling tailored functionality across food, personal care, and technical applications.

Fat being poured into a container in an industrial setting

How are oils and fats processed?

Vegetable oils are extracted through pressing or solvent extraction, then refined to remove impurities. The refining process includes:

  • Degumming (removing natural gums that causes cloudiness and instability)
  • Neutralization (removing free fatty acids)
  • Bleaching (removing color pigments)
  • Deodorization (removing odors and flavors)

After refining, oils can be further modified depending on their intended use. For example, interesterification rearranges fatty acids to create fats that are more stable or better suited for specific uses like baking or infant formula. In non-food applications, oils are often split into fatty acids and glycerine through a process called hydrolysis. These components are used in candles, lubricants, and detergents.

Child and adult enjoying ice cream together outdoors.

How oils and fats are used in food applications

Vegetable oils and fats are essential ingredients in a wide range of food products. They contribute to structure, texture, flavor and shelf life. When responsibly sourced and processed, vegetable oils can offer a more sustainable alternative to animal fats in many food applications.

Their qualities make them indispensable in:

  • Dairy alternatives – for plant-based spreads and ice cream
  • Bakery products – used to create flaky pastries, creamy fillings, and to support important dough properties.
  • Infant nutrition – to provide energy and essential fatty acids, and to mimic the structure of human milk fat
  • Frying oils – for stability and crispiness
  • Chocolate and confectionery – for smooth texture and bloom resistance
Hands applying cream from a small jar.

How oils and fats are used in non-food applications

Vegetable oils and fats are widely used outside the food industry for their functional and value-adding properties.

  • Cosmetics and personal care – Used primarily as emollients, helping soften and smooth the skin.
  • Candles – Fatty acids such as stearic acid are used in stearin-based candles as a natural alternative to paraffin. Vegetable waxes, made from plant oils, offer vibrant colors, consistent scent performance, and can be customized for paraffin-free formulations.
  • Industrial uses - Fatty acids and glycerine from vegetable oils are used in detergents, lubricants, paper chemicals, and as additives in plastics, rubber, and tyres.

These applications rely on the chemical versatility of fats—such as their melting point, moisture retention, and compatibility with other materials—rather than their nutritional value.

Worker carrying harvested palm fruit.

Sustainability in oils and fats

The sustainability of vegetable oil depends on the sustainability of the sourcing of its raw material. They can be produced sustainably, but their sustainability depends on how the crops are grown, how raw materials are sourced, and how production is managed across the value chain. As global demand for vegetable oils increases, responsible agricultural practices, transparent supply chains, and efficient production methods are critical to reducing environmental impact while supporting social and economic resilience.

To address sustainability challenges linked to oil crop cultivation, industry-wide initiatives such as the Roundtable on Sustainable Palm Oil (RSPO) and the Round Table on Responsible Soy (RTRS) promote more responsible production practices. These frameworks set standards covering environmental protection, social responsibility, and economic viability, helping ensure that growth in vegetable oil demand does not come at the expense of forests, biodiversity, or local communities.

At AAK, we contribute to these efforts through a range of initiatives that support more responsible production of vegetable oils. Some of our initiatives include improving traceability in key raw materials, working toward deforestation free supply chains, engaging with smallholders, supporting regenerative agricultural practices, and reducing emissions in our own operations and value chain. Together, these actions help ensure that plant based oils can play a positive role in more sustainable food systems.

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At AAK, innovation is a means to accelerate sustainable growth for us and our customers. We co-develop unique solutions that open the door to a wealth of opportunities.
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Our purpose and our Better Behaviors guide our organization and help us achieve our vision to be the first choice for plant-based oil solutions.
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Innovation through collaboration

AAK is the world's leading producer of value-adding vegetable oils and fats. Through our unique co-development approach, we work together with our customers to develop innovative solutions that fulfill their specific needs.