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 Edible Oils
Castor Oil
Coconut Oil
Cumin Seed Oil
Celery Seed Oil
Hazelnut Oil
Vegetable Oil
Rice Bran Oil
Sesame Oil
Sunflower Oil
Mustard Oil
Corn Oil
Vanaspati Ghee
Soyabean Oil
Rapeseed Oil
Olive Oil
Peanut Oil
Cotton Seed Oil
Palm Oil
Safflower Oil
Flax Seed Oil
 
 
 
 

 
 

Vegetable Oil

What is Vegetable Oil?
Vegetable oils are extracted from plants and are composed of triglycerides, a glyceride in which the glycerol is esterified with three fatty acids. Thus, any non-animal oil obtained from the seeds or nuts of vegetable growth like corn, soybeans, peanuts, cottonseeds, safflower seeds, rape seeds, sunflower seeds, etc. They are pale in color and flavorless, and can be heated to high temperatures. Vegetable fats and oils are both edible and inedible. It can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers, garlic, and other spices & herbs. The vegetable oils are consumed directly, or used directly as ingredients in food - a role that they share with some animal fats, including butter and ghee.
 
Commonly used Vegetable Oils
People across the globe use various cooking oils for their day to day needs. There is a long list of vegetable oils. Some of them are:
 
  • Olive Oil
  • Palm Oil
  • Corn Oil
  • Argan Oil
  • Canola Oil
  • Peanut Oil
  • Sesame Oil
  • Soybean Oil
  • Safflower Oil
  • Sunflower Oil
  • Grape Seed Oil
  • Pumpkin Seed Oil
  • Rice Bran Oil, to name a few.
 

Refined Vegetable Oil
When raw vegetable oil is further processed in order to minimize the quantity of undesirable compounds such as free fatty acids, carbohydrates, metals, proteins, etc. by using caustic agents, washing and centrifugation processes. To obtain the desirable quality, the fully refined oil thus obtained, is further processed through deodorisation and winterisation.

Hydrogenated Oils
Vegetable fats and oils may be hydrogenated in order to change its physical properties or to increase its resistance to rancidity. The hydrogenation process involves "sparging" the oil at high temperature and pressure with hydrogen in the presence of a catalyst, typically a powdered nickel

compound. An oil may be hydrogenated to increase resistance to rancidity (oxidation) or to change its physical characteristics.
 

Vegetable Oil in Cooking
Vegetable oils are consumed directly, or used directly as ingredients in food. They are used everywhere to cook other foods. They are added:

  • As a Texture - to make other ingredients stick together less
  • For Flavour - to add more flavour in the recipe
  • As a Flavor Base - Since oils contain flavors of other ingredients, they are also act as a flavour base for many culinary purposes.
 

Industrial Uses of Vegetable Oils in a Nutshell

  • To produce cosmetic and personal care products including soaps, skin products, candles, perfumes, etc.
  • Some oils are also used as a drying agents in to manufacture paints and other wood treatment products
  • In electrical industry, vegetable oils are used as insulators as they are are non-toxic to the environment
  • In manufacturing bio-degradable hydraulic fluid and lubricant
  • As a cooling agent in PCs.
 
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