Yıldız, Gökçen2026-02-082026-02-08202497988911366949798891136564https://hdl.handle.net/20.500.12885/5372Oils, which have an important place in human nutrition and are among the basic food products, are divided into two groups: animal-based and plant-based. Plant-based oils, which are beneficial for human health due to their low saturated fat content and free fatty acids, are obtained from avocados, canola seeds, coconuts, peanuts, soybeans, corn kernels, sesame seeds, and olives. Plant-based oils are fatty oils obtained from various parts of oil plants, unlike essential oils, which do not contain fat and evaporate without leaving any residue. Many plant-based oils are foodstuffs, while some, such as castor oil, are of pharmaceutical importance. Chemically, oils are composed of triglycerides. According to the proportion of unsaturated fatty acids, a distinction is made between non-drying (olive oil), semi-drying (soy or rapeseed oil) and drying oils (linseed or poppy seed oil). The term "drying" does not refer to evaporation, but to the solidification of the oil as a result of oxidation and polymerization of unsaturated fatty acids. Plant-based oils provide numerous health benefits such as reduced risk of cardiovascular disease, better metabolism and digestion, reduced likelihood of breast cancer, and supplying the body with omega-3 fatty acids. In this chapter, the aim is to give information about plant-based oil production technology and the importance of the homogenization process. A good understanding of the chemistry and processing of plant-based oils is very important for both the industry and consumers to define product quality. It is thought that the study will be useful for academicians, students, field experts, and future studies. © 2024 Nova Science Publishers, Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessFatHomogenizationPlant-based oilsBook Chapter2332592-s2.0-85191426307N/A