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An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants.Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.
A bottle of peanut oil. Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants.Like animal fats, vegetable fats are mixtures of triglycerides. [1]
Transformer oil or insulating oil is an oil that is stable at high temperatures and has excellent electrical insulating properties. It is used in oil-filled wet transformers, [1] some types of high-voltage capacitors, fluorescent lamp ballasts, and some types of high-voltage switches and circuit breakers.
Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking, but doing so will also remove some of the oil's nutrients, flavor, color (resulting in a pale-yellow), free fatty acids, phospholipids, polyphenols, and phytosterols.
The basic principle of iodine value was originally introduced in 1884 by A. V. Hübl as “Jodzahl”.He used iodine alcoholic solution in presence of mercuric chloride (HgCl 2) and carbon tetrachloride (CCl 4) as fat solubilizer.
Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures.
Fish oil is oil derived from the tissues of oily fish.Fish oils contain the omega−3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia.