Vegetable oil

Vegetable oil is oil extracted from seeds, fruits, or other parts of plants. It is used chiefly in cooking and food production, with properties that vary by source and processing.

Triglyceride: A lipid molecule made of glycerol bonded to three fatty acids. Most vegetable oils consist predominantly of triglycerides.
Oil pressing: The mechanical extraction of oil from plant material by pressure. Pressing can obtain oil without using a solvent.
Deep frying: A cooking method that submerges food in hot oil or fat. Vegetable oils are common frying media, though repeated heating degrades them.
Trans fat: An unsaturated fat containing at least one trans-configured carbon–carbon double bond. Industrial partial hydrogenation of vegetable oils was a major dietary source.
Fatty acid: A carboxylic acid with a hydrocarbon chain, found in fats and oils. Its chain length and unsaturation help determine an oil’s properties.
Solvent extraction: A separation method that dissolves a target substance in a solvent and then removes the solvent. Industrial oilseed processing often uses it to recover residual oil.
Mayonnaise: A thick, cold sauce formed by emulsifying oil with an aqueous mixture containing egg yolk. Vegetable oil supplies most of its volume and characteristic texture.
Cardiovascular disease: A group of disorders affecting the heart and blood vessels. Health effects depend on which fats vegetable oils replace in the diet.
Unsaturated fat: A fat whose fatty-acid chains contain one or more carbon–carbon double bonds. Many plant oils contain substantial amounts of these fats.
Oil refining: Processing that removes impurities and unwanted compounds from crude oil. Refining can reduce flavor, color, free fatty acids, and oxidation products.

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