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  2. Fatty acid ester - Wikipedia

    en.wikipedia.org/wiki/Fatty_acid_ester

    Space-filling model of methyl linoleate, or linoleic acid methyl ester, a common methyl ester produced from soybean or canola oil and methanol Fatty acid esters ( FAEs ) are a type of ester that result from the combination of a fatty acid with an alcohol .

  3. Epoxidized soybean oil - Wikipedia

    en.wikipedia.org/wiki/Epoxidized_soybean_oil

    Polyunsaturated vegetable oils are widely used as precursors to epoxidized oil products because they have high numbers of carbon-carbon double bonds available for epoxidation. [4] The epoxide group is more reactive than double bond, thus providing a more energetically favorable site for reaction and making the oil a good hydrochloric acid ...

  4. Soybean oil - Wikipedia

    en.wikipedia.org/wiki/Soybean_oil

    Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. [2] As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.

  5. Fatty acid methyl ester - Wikipedia

    en.wikipedia.org/wiki/Fatty_acid_methyl_ester

    Fatty acid methyl esters (FAME) are a type of fatty acid ester that are derived by transesterification of fats with methanol. The molecules in biodiesel are primarily FAME, usually obtained from vegetable oils by transesterification. They are used to produce detergents and biodiesel. [1]

  6. Mineral Oil for Hair: Benefits, Risks & Alternatives - AOL

    www.aol.com/mineral-oil-hair-benefits-risks...

    Risks and Side Effects of Mineral Oil. Mineral oil used in cosmetics and personal care products isn’t considered to be a health risk because the mineral oil is highly refined (purified).

  7. Fat interesterification - Wikipedia

    en.wikipedia.org/wiki/Fat_interesterification

    In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglycerides.The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules.