Vegetable Fats

Vegetable Fats

A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. The term "vegetable oil" can be narrowly defined as referring only to substances that are liquid at room temperature, or broadly defined without regard to a substance's state of matter at a given temperature. For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats. Vegetable oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many plant parts may yield oil, in commercial practice, oil is extracted primarily from seeds.

On food packaging, the term "vegetable oil" is often used in ingredients lists instead of specifying the exact plant being used.

Read more about Vegetable Fats:  Uses of Triglyceride Vegetable Oil, Production, Particular Oils, History in North America, Used Oil, Negative Health Effects, Product Labeling, See Also

Other articles related to "vegetable fats, vegetable":

Vegetable Fats - See Also
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