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Cooking oil
 
 
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Cooking oil is purified fat
Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemistry, fats are generally ester of glycerol and fatty acids....
 of plant
Plant

Plants are Life organisms belonging to the Kingdom Plantae. They include familiar organisms such as trees, herbs, bushes, grasses, vines, ferns, mosses, and green algae....
 origin, which is liquid at room temperature.

Some of the many different kinds of edible vegetable oil
Vegetable fats and oils

Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure....
s include: olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
, palm oil
Palm oil

Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
, soybean oil, canola oil, pumpkin seed oil
Pumpkin seed oil

Pumpkin seed oil is a culinary specialty of south eastern Austria , eastern Slovenia , north western Croatia , adjacent regions of Hungary, and a European Union Protected Designation of Origin product....
, corn oil
Corn oil

Corn oil is oil extracted from the cereal germ of corn . Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil....
, sunflower oil
Sunflower oil

Sunflower oil is the non-volatile oil expressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetics formulations as an emollient....
, safflower oil, peanut oil
Peanut oil

Peanut oil is an organic material oil derived from peanuts, noted to have the slight aroma and taste of its parent legume. In the UK it is marketed as 'Groundnut Oil'....
, grape seed oil
Grape seed oil

Not to be confused with Rapeseed oil.Grape seed oil is a vegetable oil pressed from the seeds of various varieties of List of grape varieties, an abundant by-product of winemaking....
, sesame oil
Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese cuisine, Taiwanese cuisine, Korean cuisine, and to a lesser extent, Southeast Asian cuisine....
, argan oil
Argan oil

Argan oil is an Vegetable fats and oils produced from the kernels of the endemic argan tree, that is valued for its nutritive, cosmetic and numerous medicinal properties....
 and rice bran oil
Rice bran oil

Rice bran oil is the vegetable oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490?F and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying....
. Many other kinds of vegetable oils
List of vegetable oils

This list of vegetable oils includes all vegetable oils that are extracted from plants. There are three methods for removing the oil....
 are also used for cooking.

The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time.






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Encyclopedia


Cooking oil is purified fat
Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemistry, fats are generally ester of glycerol and fatty acids....
 of plant
Plant

Plants are Life organisms belonging to the Kingdom Plantae. They include familiar organisms such as trees, herbs, bushes, grasses, vines, ferns, mosses, and green algae....
 origin, which is liquid at room temperature.

Some of the many different kinds of edible vegetable oil
Vegetable fats and oils

Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure....
s include: olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
, palm oil
Palm oil

Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
, soybean oil, canola oil, pumpkin seed oil
Pumpkin seed oil

Pumpkin seed oil is a culinary specialty of south eastern Austria , eastern Slovenia , north western Croatia , adjacent regions of Hungary, and a European Union Protected Designation of Origin product....
, corn oil
Corn oil

Corn oil is oil extracted from the cereal germ of corn . Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil....
, sunflower oil
Sunflower oil

Sunflower oil is the non-volatile oil expressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetics formulations as an emollient....
, safflower oil, peanut oil
Peanut oil

Peanut oil is an organic material oil derived from peanuts, noted to have the slight aroma and taste of its parent legume. In the UK it is marketed as 'Groundnut Oil'....
, grape seed oil
Grape seed oil

Not to be confused with Rapeseed oil.Grape seed oil is a vegetable oil pressed from the seeds of various varieties of List of grape varieties, an abundant by-product of winemaking....
, sesame oil
Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese cuisine, Taiwanese cuisine, Korean cuisine, and to a lesser extent, Southeast Asian cuisine....
, argan oil
Argan oil

Argan oil is an Vegetable fats and oils produced from the kernels of the endemic argan tree, that is valued for its nutritive, cosmetic and numerous medicinal properties....
 and rice bran oil
Rice bran oil

Rice bran oil is the vegetable oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490?F and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying....
. Many other kinds of vegetable oils
List of vegetable oils

This list of vegetable oils includes all vegetable oils that are extracted from plants. There are three methods for removing the oil....
 are also used for cooking.

The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum
Clostridium botulinum

Clostridium botulinum is a Gram-positive, rod shaped bacteria that produces the neurotoxin botulin, which causes the flaccid muscular paralysis seen in botulism....
 (the bacteria
Bacteria

The Bacteria are a large group of unicellular microorganisms. Typically a few micrometres in length, bacteria have a wide range of shapes, ranging from spheres to rods and spirals....
 that produces toxins that can lead to botulism
Botulism

Botulism also known as "Botulinus Intoxication," is a rare but serious paralytic illness caused by botulin toxin. The toxin is produced by the bacteria Clostridium botulinum....
).

Health and nutrition


The appropriate amount of fat as a component of daily food consumption is the topic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking. The FDA recommends that 30% or less of calories consumed daily should be from fat. Other nutritionists recommend that no more than 10% of a person's daily calories come from fat. In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival.

While consumption of small amounts of saturated fat
Saturated fat

Saturated fat is fat that consists of triglycerides containing only Saturation fatty acid radicals. There are several kinds of naturally occurring saturated fatty acids, which differ by the number of carbon atoms - from 1 to 24....
s is essential, excessive amounts of such fats has been shown to be correlated with coronary heart disease. Oils that are particularly high in saturated fats include coconut
Coconut oil

Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra . Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product....
, palm oil
Palm oil

Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
 and palm kernel oil. Oils with lower amounts of saturated fats, and higher amounts of unsaturated (preferably monounsaturated) fats, are generally healthier..

Health and particular oils


While such general principles can provide general dietary guidelines, it's also important to consider the dietary characteristics of individual oils. Olive oil, for example, raises "good" HDL cholesterol, a heart-healthy effect that need not be limited by an arbitrary figure.

Peanut
Peanut

The peanut, or groundnut , is a species in the legume Fabaceae native to South America, Mexico and Central America. It is an annual plant herbaceous plant growing to 30 to 50 cm tall....
, cashew
Cashew

The cashew is a tree in the flowering plant family Anacardiaceae. The plant is native to northeastern Brazil. Its English language name derives from the Portuguese language name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi language name, acaj?....
 and other nut-based oils may also present a hazard to persons with a nut allergy. A severe allergic reaction may cause anaphylactic shock and result in death.

Trans fats


Trans fat
Trans fat

Trans fat is the common name for a type of unsaturated fat with trans-Cis-trans isomerism fatty acid. Trans fats may be monounsaturated fat or polyunsaturated fat but never saturated fat....
s are unsaturated fats that are not required or beneficial for health. Hydrogenation
Hydrogenation

Hydrogenation is the chemical reaction that results from the addition of hydrogen . The process is usually employed to a redox or Saturation organic compounds....
, a process that adds hydrogen
Hydrogen

Hydrogen is the chemical element with atomic number 1. It is represented by the chemical symbol H. At standard temperature and pressure, hydrogen is a colorless, odorless, nonmetallic, tasteless, highly combustion and explosive Diatomic molecule gas with the molecular formula H2....
 atoms to fat molecules to make them more saturated, is responsible for most dietary transfats. Oils are hydrogenated to increase their melting point
Melting point

The melting point of a solid is the temperature range at which it changes states of matter from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium....
 (for example in making margarine
Margarine

Margarine , as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares....
).

Cooking with oils


Heating an oil changes its characteristics. Some oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is therefore important to note the oil's heat tolerance, and to match the oil to its use in cooking.. Oils that are suitable for high-temperature frying (above 230°C/445°F) because of their high smoke point
Smoke point

The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste....
 include:
  • Safflower oil
  • Canola oil (marketed as "rapeseed oil" or, sometimes, simply "vegetable oil" in the UK)
  • Sunflower oil
    Sunflower oil

    Sunflower oil is the non-volatile oil expressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetics formulations as an emollient....
  • Soybean oil
  • Peanut oil
    Peanut oil

    Peanut oil is an organic material oil derived from peanuts, noted to have the slight aroma and taste of its parent legume. In the UK it is marketed as 'Groundnut Oil'....
     (marketed as "groundnut oil" in the UK)
  • Sesame oil
    Sesame oil

    Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese cuisine, Taiwanese cuisine, Korean cuisine, and to a lesser extent, Southeast Asian cuisine....
  • Corn oil
    Corn oil

    Corn oil is oil extracted from the cereal germ of corn . Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil....
  • Mustard oil
    Mustard oil

    The term mustard oil is used for three different oils that are made from mustard seeds:* a fatty vegetable oil resulting from pressing the seeds,...
  • Palm oil
    Palm oil

    Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
Oils suitable for medium-temperature frying (above 190°C/375°F) include:

  • Grape seed oil
    Grape seed oil

    Not to be confused with Rapeseed oil.Grape seed oil is a vegetable oil pressed from the seeds of various varieties of List of grape varieties, an abundant by-product of winemaking....
  • Almond oil
  • Olive oil
    Olive oil

    Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
  • Walnut oil
    Walnut oil

    Walnut oil is oil extracted from walnuts....


Unrefined oils should not be used for frying, but are safe for simmering.

Storing and keeping oil


Whether refined or not, all oils are sensitive to heat, light and exposure to oxygen. Rancid oil has an unpleasant aroma and acrid taste, and its nutrient value is greatly diminished. To delay the development of rancid oil, a blanket of an inert gas, usually nitrogen, is applied to the vapor space in the storage container immediately after production. This is referred to as tank blanketing
Tank blanketing

Tank blanketing, also referred to as tank padding, is the process of applying a gas to the empty space in a storage container. The term storage container here refers to any container that is used to store products, regardless of its size....
.

It is best to store all oils in the refrigerator or a cool, dry place. Oils may thicken, but if you let them stand at room temperature they will soon return to liquid. To prevent negative effects of heat and light, take oils out of cold storage just long enough to use them. Refined oils high in monounsaturated fats keep up to a year (olive oil will keep up to a few years), while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin olive oils keep at least 9 months after opening. Other monounsaturated oils keep well up to a high eight months; unrefined polyunsaturated oils only about half as long.

Types of oils and their characteristics


A rough guide is that lighter, more refined oils have higher smoke points. Experience using an oil is generally a sufficiently reliable guide. Although outcomes of empirical tests are sensitive to the qualities of particular samples (brand, composition, refinement, process), the data below should be helpful in comparing the properties of different oils.

Smoking oil indicates a risk of combustion, and left unchecked can also set off a fire alarm. When using any cooking oil, should it begin to smoke, heat should be reduced immediately. Generally, one should be fully prepared to extinguish a burning oil fire before heating, typically by having to hand the lid to place on the pan, or (for the worst case) having to hand the proper fire extinguisher.

! Type of Oil or Fat ! Saturated
Saturated fat

Saturated fat is fat that consists of triglycerides containing only Saturation fatty acid radicals. There are several kinds of naturally occurring saturated fatty acids, which differ by the number of carbon atoms - from 1 to 24....
 ! Monounsaturated
Monounsaturated fat

In biochemistry and nutrition, monounsaturated fats are fatty acids that have a single double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single bond....
 ! Polyunsaturated
Polyunsaturated fat

In nutrition, polyunsaturated fat is an abbreviation of polyunsaturated fatty acid. That is a fatty acid in which more than one double bond exists within the representative molecule....
 ! Smoke point
Smoke point

The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste....
 ! Uses |- | Butter
Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
 | align="right" | 66% | align="right" | 30% | align="right" | 4% | 150°C (302°F) | Cooking, baking, condiment, sauces, flavoring |- | Ghee
Ghee

Ghee is a class of clarified butter that originated in the Indian subcontinent, and is important in South Asian cuisine and Middle Eastern cuisine ....
, Clarified butter
Clarified butter

Clarified butter is butter that has been kitchen rendering to separate the milk solids and water from the butterfat. Typically it is produced by melting butter and allowing the different components to separate by density....
 | align="right" | 65% | align="right" | 32% | align="right" | 3% | 190-250°C (375-485°F) | Deep frying, cooking, sautéeing, condiment, flavoring |- | Canola oil | align="right" | 6% | align="right" | 62% | align="right" | 32% | 242°C (468°F) | Frying, baking, salad dressings |- | Coconut oil
Coconut oil

Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra . Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product....
 | align="right" | 92% | align="right" | 6% | align="right" | 2% | 177°C (350°F) | Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Shortening

Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture ....
 |- | Corn oil
Corn oil

Corn oil is oil extracted from the cereal germ of corn . Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil....
 | align="right" | 13% | align="right" | 25% | align="right" | 62% | 236°C (457°F) | Frying, baking, salad dressings, margarine, shortening |- | Cottonseed oil
Cottonseed oil

Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton has been removed. It must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage....
 | align="right" | 24% | align="right" | 26% | align="right" | 50% | 216°C (420°F) | Margarine, shortening, salad dressings, commercially fried products |- | Grape seed oil
Grape seed oil

Not to be confused with Rapeseed oil.Grape seed oil is a vegetable oil pressed from the seeds of various varieties of List of grape varieties, an abundant by-product of winemaking....
 | align="right" | 12% | align="right" | 17% | align="right" | 71% | 204°C (400°F) | Cooking, salad dressings, margarine |- | Lard
Lard

Lard is Domestic pig fat in both its Rendering and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a Spread similar to butter....
 | align="right" | 41% | align="right" | 47% | align="right" | 12% | 138-201°C (280-395°F) | Baking, frying |- | Margarine
Margarine

Margarine , as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares....
, hard | align="right" | 80% | align="right" | 14% | align="right" | 16% | 150°C (320°F) | Cooking, baking, condiment |- | Margarine
Margarine

Margarine , as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares....
, soft | align="right" | 20% | align="right" | 47% | align="right" | 33% | 150-160°C (300-320°F) | Cooking, baking, condiment |- | Diacylglycerol (DAG) oil
Diacylglycerol (DAG) oil

diglyceride oil is a cooking oil in which the ratio of triglycerides to DAG is shifted to contain mostly DAG, unlike conventional cooking oils, which are rich in TAG....
 | align="right" | 3.5% | align="right" | 37% | align="right" | 59% | 215°C (420°F) | Frying, baking, salad oil |- | Olive Oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
 (Extra Virgin) | align="right" | 14% | align="right" | 73% | align="right" | 11% | 190°C (375°F) | Cooking, salad oils, margarine |- | Olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
 (Virgin) | align="right" | 14% | align="right" | 73% | align="right" | 11% | 215°C (420°F) | Cooking, salad oils, margarine |- | Olive Oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
 (Refined) | align="right" | 14% | align="right" | 73% | align="right" | 11% | 225°C (438°F) | Sautee, stir frying, cooking, salad oils, margarine |- | Olive Oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
 (Extra Light) | align="right" | 14% | align="right" | 73% | align="right" | 11% | 242°C (468°F) | Sautee, stir frying, frying, cooking, salad oils, margarine |- | Palm oil
Palm oil

Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
 | align="right" | 52% | align="right" | 38% | align="right" | 10% | 230°C (446°F) | Cooking, flavoring, vegetable oil, shortening |- | Peanut oil
Peanut oil

Peanut oil is an organic material oil derived from peanuts, noted to have the slight aroma and taste of its parent legume. In the UK it is marketed as 'Groundnut Oil'....
 | align="right" | 18% | align="right" | 49% | align="right" | 33% | 231°C (448°F) | Frying, cooking, salad oils, margarine |- | Rice bran oil
Rice bran oil

Rice bran oil is the vegetable oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490?F and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying....
 | align="right" | 20% | align="right" | 47% | align="right" | 33% | 254°C (490°F) | Cooking, stir frying, deep frying |- | Safflower oil | align="right" | 10% | align="right" | 13% | align="right" | 77% | 265°C (509°F) | Cooking, salad dressings, margarine |- | Sesame oil
Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese cuisine, Taiwanese cuisine, Korean cuisine, and to a lesser extent, Southeast Asian cuisine....
 (Unrefined) | align="right" | 14% | align="right" | 43% | align="right" | 43% | 177°C (350°F) | Cooking, deep frying |- | Sesame oil
Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese cuisine, Taiwanese cuisine, Korean cuisine, and to a lesser extent, Southeast Asian cuisine....
 (Semi-refined) | align="right" | 14% | align="right" | 43% | align="right" | 43% | 232°C (450°F) | Cooking, deep frying |- | Soybean oil | align="right" | 15% | align="right" | 24% | align="right" | 61% | 241°C (466°F) | Cooking, salad dressings, vegetable oil, margarine, shortening |- | Sunflower oil
Sunflower oil

Sunflower oil is the non-volatile oil expressed from sunflower seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetics formulations as an emollient....
 | align="right" | 11% | align="right" | 20% | align="right" | 69% | 246°C (475°F) | Cooking, salad dressings, margarine, shortening |}

Waste cooking oil


Proper disposal of used cooking oil is an important waste-management concern. Oil is lighter than water and tends to spread into thin and broad membranes which hinder the oxygenation of water. Because of this, a single litre of oil can contaminate as much as 1 million litres of water. Also, oil can congeal on pipes provoking blockages.

Because of this, cooking oil should never be dumped on the kitchen sink or in the toilet bowl. The proper way to dispose of oil is to put it in a sealed non-recyclable container and discard it with regular garbage.

Cooking oil can be recycled. It can be used to produce soap
SOAP

SOAP, originally defined as Simple Object Access Protocol, is a protocol specification for exchanging structured information in the implementation of Web Services in computer networks....
 and biodiesel
Biodiesel

Biodiesel refers to a non-petroleum-based diesel fuel consisting of long chain alkyl esters, made by transesterification of vegetable oil or animal fat , which can be used in unmodified diesel-engine vehicles....
.

Other references


See also

  • Cooking spray
    Cooking spray

    Cooking spray is a spray form of various types of oils, combined with lecithin, an emulsifier, and a propellent such as food-grade alcohol, nitrous oxide, carbon dioxide or propane....
  • Vegetable fats and oils
    Vegetable fats and oils

    Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure....


External links

  • official website
  • from the Canola Council
  • from King's College London