Edible Oil

Name:
Edible Oil
Detailed information:
As commonly used, the term refers to any fatty oil obtained from the flesh or seeds of plants that is used primarily in foodstuffs (margarine, salad dressing, shortening, etc.). Among these are olive, safflower, cottonseed, coconut, peanut, soybean, and corn oils, some of which may be hydrogenated to solid form. They vary in degree of unsaturation, ranging from 78% for safflower to about 10% for coconut. Castor oil, though technically edible, is not usually considered in this classification, nor are medicinal oils derived from animal sources (cod liver, mineral oil, etc.).