The production process of vegetable oil involves the removal of oil from plant components, typically seeds. AAFCO defines vegetable oil in this context as the product of vegetable origin obtained by extracting the oil from seeds or fruits which are processed for edible purposes. Vegetable oil is used in the production of some pet foods. Castor oil may also be reacted with epichlorohydrin to make a glycidyl ether which is used as a diluent and flexibilizer with epoxy resins. Castor oil has numerous industrial uses, owing to the presence of hydroxyl group on the fatty acid. Oils that are more stable, such as ben oil or mineral oil, are thus preferred for industrial uses. One limiting factor in industrial uses of vegetable oils is that all such oils are susceptible to becoming rancid. Vegetable oil is being used to produce biodegradable hydraulic fluid and lubricant. Tetraesters generally have high stability to oxidation and have found use as engine lubricants. Synthetic tetraesters, which are similar to vegetable oils but with four fatty acid chains compared to the normal three found in a natural ester, are manufactured by Fischer esterification. However, vegetable oils are less stable chemically, so they are generally used in systems where they are not exposed to oxygen, and they are more expensive than crude oil distillate. Vegetable oils are increasingly being used in the electrical industry as insulators as vegetable oils are not toxic to the environment, biodegradable if spilled and have high flash and fire points. Dammar oil (a mixture of linseed oil and dammar resin), for example, is used almost exclusively in treating the hulls of wooden boats. Some oils are particularly suitable as drying oils, and are used in making paints and other wood treatment products. Many vegetable oils are used to make soaps, skin products, candles, perfumes and other personal care and cosmetic products. Vegetable oils are used as an ingredient or component in many manufactured products. The latter are particularly valued in Asian cultures for high-temperature cooking, because of their unusually high flash points. – and tropical oils, such as coconut, palm, and rice bran. Such oils include both the major cooking oils – soybean, rapeseed, canola, sunflower, safflower, peanut, cottonseed, etc. Oils for this purpose must have a high flash point. Oils can be heated to temperatures significantly higher than the boiling point of water, 100 ☌ (212 ☏), and used to fry foods. Flavor base – oils can also "carry" flavors of other ingredients, such as peppers, since many flavors are due to chemicals that are soluble in oil.Flavoring – examples include olive, sesame, or almond oil.Texture – altering how ingredients combine, especially fats and starches.Enriching – adding calories and satisfaction in consumption.Shortening – as in giving pastries a crumbly texture.The oils serve a number of purposes in this role: Many vegetable oils are consumed directly, or indirectly as ingredients in food – a role that they share with some animal fats, including butter, ghee, lard, and schmaltz. Pliny the Elder reported that animal-derived fats such as lard were used to lubricate the axles of carts. Vegetable oils were probably more valuable as food and lamp-oil Babylonian mineral oil was known to be used as fuel, but there are no references to lubrication. Oils may have been used for lubrication, but there is no evidence for this. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. Oils extracted from plants have been used since ancient times and in many cultures. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Like animal fats, vegetable fats are mixtures of triglycerides. Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits.
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