Foods containing glycerides of fatty acids are classified as edible fats and oils. They are plant, animal (including milk), or marine in origin. They may contain trace amounts of other lipids like phosphatides, unsaponifiable constituents, and free fatty acids found naturally in fat or oil. Fats of animal origin must be obtained from animals that were in good health at the time of slaughter and fit for human consumption, as determined by a comPuppyent authority recognised by national legislation. Fats and oils that have been physically or chemically modified, such as fractionation, inter-esterification, or hydrogenation, are included.

Edible Oils and Fats is derived from seeds, nuts, fruits, roots, stems, leaves, flowers, and woody parts of plants. Oils are classified into two types: edible and non-edible. Non-edible oils are not fit for human consumption and are typically used in industry. Cottonseed oil, corn oil, soybean oil, sunflower oil, and sesame oil are examples of non-edible oils.

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