Plant oils
Olive oil
Types
Vegetable oil (list) Macerated oil (list) Essential oil (list)
Uses
Drying oil Oil paint Cooking oil Fuel Biodiesel
Components
Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat
v t e

Vegetable oils are oily (triglyceride-based) liquids or solids derived from plants, including cooking oils like sunflower oil, solid oils like cocoa butter, oils used in paint like linseed oil, and oils for industrial purposes, including as biofuels.

The term may also refer to:

• Essential oils are based on volatile aromatic compounds, and include oils used in flavors, fragrances, and for health purposes, such as lemon oil, or oil of peppermint.
• Macerated oils are oils to which other matter has been added, such as herbs. Typically, the oil used is a food-grade fat-type oil
• Hydrogenated fats and oils are triglyceride-based fats and oils which have been sparged at high temperature and high pressure with hydrogen. The hydrogen bonds with the triglyceride, increasing the molecular weight. Oils are hydrogenated to increase resistance to rancidity (oxidation) or to raise the viscosity and melting point of the fat or oil.

See also

• List of vegetable oils
• List of essential oils

This disambiguation page lists articles associated with the title Vegetable oil.
If an internal link led you here, you may wish to change the link to point directly to the intended article.