This document discusses the ingredients and functional roles of edible oils. It begins by defining various lipid terms and explaining that the functionality of fats and oils comes from their chemical composition. It then explores several functions of lipids in food preparation such as enhancing flavor through absorption and preservation of flavors. The document also discusses how lipids can negatively impact flavor through rancidity if they oxidize. It provides examples of carrier oils that are used to dilute essential oils and explains why dilution is important. The final sections cover balanced fatty acid profiles recommended by WHO and some beneficial phytonutrients commonly found in crude vegetable oils.