Fats and oils from animal and vegetable sources are primarily triglycerides, ie, esters of glycerol and fatty acids; some are waxes, esters of fatty acids and long‐chain aliphatic alcohols. The composition, production, properties, and uses of fats and fatty oils are discussed. Processing, including degumming, dewaxing, refining, hydrogenation, bleaching, deodorization, rendering, pressing, and solvent extraction, is covered.