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Vegetable oils are triglycerides extracted from plants. Some of these oils have been part of human culture for millennia. Vegetable oils can be classified in several ways. For instance, by their use or by the method used to extract them.
In this article, vegetable oils are grouped in common classes of use. There are several types of plant oils, distinguished by the method used to extract the oil from the plant. The oils included in this list are of this type. Most, but not all vegetable oils are extracted from the fruits or seeds of plants. For instance, palm oil is extracted from palm fruits, while soybean oil is extracted from soybean seeds. Vegetable oils may also be classified by grouping oils extracted from similar plants, such as “nut oils”. Although most plants contain some oil, only the oil from certain major oil crops complemented by a few dozen minor oil crops is widely used and traded.
Oils from plants are used for several different purposes. Edible vegetable oils may be used for cooking, or as food additives. Many vegetable oils, edible and otherwise, are burned as fuel, for instance as a substitute for petroleum-based fuels. These oils make up a significant fraction of worldwide edible oil production. All are also used as fuel oils.
Coconut oil, a cooking oil, with medical and industrial applications as well. Extracted from the kernel or meat of the fruit of the coconut palm. Common in the tropics, and unusual in composition, with medium chain fatty acids dominant. Corn oil, one of the principal oils sold as salad and cooking oil.