Vegetable oils

Definition

Vegetable oils are triglycerides extracted from plants, consisting primarily of glycerides of fatty acids. They are commonly used in food preparation and for industrial purposes due to their chemical properties and versatility.

Related terms

Triglycerides:

Ester derived from glycerol and three fatty acids, serving as the main constituents of body fat in humans and other animals, as well as vegetable fats.

Fatty Acids:

Carboxylic acids with a long aliphatic chain, which can be either saturated or unsaturated, playing a crucial role in the structure and function of living cells.

Glycerol:

A simple polyol compound, which is a colorless, odorless liquid widely used in pharmaceutical formulations and as a sweetener or preservative in food products