Any oil obtained from a plant is a vegetable oil, but only some of these are edible oils. Some oils are available in edible and inedible forms, depending on the controls on the process used to obtain them. Linseed/flaxseed oil and castor oil are examples of this. Castor seeds contain a toxin that is not carried into the oil with careful cold pressing.
Some common examples of edible vegetable oils are:
* olive * rice bran * canola * cocoa butter * sunflower seed,
* peanut,
* sesame seed Some inedible vegetable oils:
* hot pressed castor
A very simple answer: vegetable oils and water.
I checked their nutrition guide and their list of ingredients of their foods, they use vegetable oils in their products.
because it does
compound
No, not all vegetable oils are non-electrolytes. Some vegetable oils, such as olive oil and sesame oil, contain small amounts of electrolytes like potassium and magnesium. However, the overall electrolyte content in vegetable oils is low compared to other foods like fruits and vegetables.
Animal fats tend to go rancid with time. Vegetable oils will too eventually, but have a longer shelf life.
Yes. Vegetable oils are vegetable fat. If you want it in a solid form, you can buy vegetable shortening.
This category covers establishments primarily engaged in manufacturing vegetable oils, cake, and meal, with the exception of corn, cottonseed, and soybean, or in processing such vegetable oils into forms other than edible cooking oils
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Hydrogenated oils
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit.
Of course, any foods store has vegetable oils.