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A mix of oils other than the aforementioned exceptions may simply be listed as "vegetable oil" in Canada; however, if the food product is a cooking oil, salad oil or table oil, the type of oil must be specified and listing "vegetable oil" as an ingredient is not acceptable.
When used in food or medicinally, linseed oil is called flaxseed oil. Poppyseed oil, similar in usage to linseed oil but with better color stability. [176] Stillingia oil (also called Chinese vegetable tallow oil), obtained by solvent from the seeds of Sapium sebiferum. Used as a drying agent in paints and varnishes. [180] [181]
Vegetable fats and oils are what are most commonly called vegetable oils. These are triglyceride-based, and include cooking oils like canola oil, solid oils like cocoa butter, oils used in paint like linseed oil and oils used for industrial purposes. Pressed vegetable oils are extracted from the plant containing the oil (usually the seed ...
Most oils are unsaturated lipids that are liquid at room temperature. The general definition of oil includes classes of chemical compounds that may be otherwise unrelated in structure, properties, and uses. Oils may be animal, vegetable, or petrochemical in origin, and may be volatile or non-volatile. [1]
For pure elements or compounds, e.g. pure copper, pure water, etc. the liquidus and solidus are at the same temperature, and the term melting point may be used. There are also some mixtures which melt at a particular temperature, known as congruent melting. One example is eutectic mixture. In a eutectic system, there is particular mixing ratio ...
Vegetable oils are oily (triglyceride-based) liquids or solids derived from plants, including cooking oils like sunflower oil, solid oils like cocoa butter, oils used in paint like linseed oil, and oils for industrial purposes, including as biofuels. The term may also refer to:
Find the best vegetable oil substitutes for baking, salad dressings and high-heat cooking. The perfect swap is probably in your pantry or fridge.
Castor oil is a vegetable oil pressed from castor beans, the seeds of the plant Ricinus communis. [1] The seeds are 40 to 60 percent oil. [2] It is a colourless or pale yellow liquid with a distinct taste and odor. Its boiling point is 313 °C (595 °F) and its density is 0.961 g/cm 3. [3]