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cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Types and characteristics subsection </button> <ul id="toc-Types_and_characteristics-sublist" class="vector-toc-list"> <li id="toc-Smoke_point" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Smoke_point"> <div class="vector-toc-text"> 2.1 Smoke point </div> </a> <ul id="toc-Smoke_point-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Comparison_to_other_types_of_food" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Comparison_to_other_types_of_food"> <div class="vector-toc-text"> 2.2 Comparison to other types of food </div> </a> <ul id="toc-Comparison_to_other_types_of_food-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Extraction_and_refinement" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Extraction_and_refinement"> <div class="vector-toc-text"> 3 Extraction and refinement </div> </a> <button aria-controls="toc-Extraction_and_refinement-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Extraction and refinement subsection </button> <ul id="toc-Extraction_and_refinement-sublist" class="vector-toc-list"> <li id="toc-Extraction" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Extraction"> <div class="vector-toc-text"> 3.1 Extraction </div> </a> <ul id="toc-Extraction-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Refinement" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Refinement"> <div class="vector-toc-text"> 3.2 Refinement </div> </a> <ul id="toc-Refinement-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Waste_cooking_oil" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Waste_cooking_oil"> <div class="vector-toc-text"> 4 Waste cooking oil </div> </a> <button aria-controls="toc-Waste_cooking_oil-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Waste cooking oil subsection </button> <ul id="toc-Waste_cooking_oil-sublist" class="vector-toc-list"> <li id="toc-Recycling" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Recycling"> <div class="vector-toc-text"> 4.1 Recycling </div> </a> <ul id="toc-Recycling-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Adulteration" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Adulteration"> <div class="vector-toc-text"> 4.2 Adulteration </div> </a> <ul id="toc-Adulteration-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> 5 References </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> 6 Further reading </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> 7 External links </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" > Toggle the table of contents </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading">Cooking oil</h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 58 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-58" aria-hidden="true" > 58 languages </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B2%D9%8A%D8%AA_%D8%A7%D9%84%D8%B7%D9%87%D9%8A" title="زيت الطهي – Arabic" lang="ar" hreflang="ar" data-title="زيت الطهي" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target">العربية</a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Aceite_de_cocina" title="Aceite de cocina – Asturian" lang="ast" hreflang="ast" data-title="Aceite de cocina" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target">Asturianu</a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/Si%CC%8Dt-i%C5%8Dng-i%C3%BB" title="Si̍t-iōng-iû – Minnan" lang="nan" hreflang="nan" data-title="Si̍t-iōng-iû" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target">閩南語 / Bân-lâm-gú</a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%90%D2%99%D1%8B%D2%A1_%D0%BC%D0%B0%D0%B9%D1%8B" title="Аҙыҡ майы – Bashkir" lang="ba" hreflang="ba" data-title="Аҙыҡ майы" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target">Башҡортса</a></li><li class="interlanguage-link interwiki-bcl mw-list-item"><a href="https://bcl.wikipedia.org/wiki/Lana" title="Lana – Central Bikol" lang="bcl" hreflang="bcl" data-title="Lana" data-language-autonym="Bikol Central" data-language-local-name="Central Bikol" class="interlanguage-link-target">Bikol Central</a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Oli_de_cuina" title="Oli de cuina – Catalan" lang="ca" hreflang="ca" data-title="Oli de cuina" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target">Català</a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Speisefette_und_Speise%C3%B6le" title="Speisefette und Speiseöle – German" lang="de" hreflang="de" data-title="Speisefette und Speiseöle" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target">Deutsch</a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Toidu%C3%B5li" title="Toiduõli – Estonian" lang="et" hreflang="et" data-title="Toiduõli" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target">Eesti</a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9C%CE%B1%CE%B3%CE%B5%CE%B9%CF%81%CE%B9%CE%BA%CF%8C_%CE%BB%CE%AC%CE%B4%CE%B9" title="Μαγειρικό λάδι – Greek" lang="el" hreflang="el" data-title="Μαγειρικό λάδι" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target">Ελληνικά</a></li><li class="interlanguage-link interwiki-myv mw-list-item"><a href="https://myv.wikipedia.org/wiki/%D0%9E%D0%B9_(%D0%BA%D0%B0%D1%81%D0%BE%D0%B2%D0%BA%D1%81%D0%BE%D0%BD%D1%8C)" title="Ой (касовксонь) – Erzya" lang="myv" hreflang="myv" data-title="Ой (касовксонь)" data-language-autonym="Эрзянь" data-language-local-name="Erzya" class="interlanguage-link-target">Эрзянь</a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Aceite_de_cocina" title="Aceite de cocina – Spanish" lang="es" hreflang="es" data-title="Aceite de cocina" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target">Español</a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Kuiroleo" title="Kuiroleo – Esperanto" lang="eo" hreflang="eo" data-title="Kuiroleo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target">Esperanto</a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Sukaldeko_olio" title="Sukaldeko olio – Basque" lang="eu" hreflang="eu" data-title="Sukaldeko olio" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target">Euskara</a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AF%D8%A7%D9%86%D9%87%E2%80%8C%D9%87%D8%A7%DB%8C_%D8%B1%D9%88%D8%BA%D9%86%DB%8C" title="دانه‌های روغنی – Persian" lang="fa" hreflang="fa" data-title="دانه‌های روغنی" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target">فارسی</a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Huile_alimentaire" title="Huile alimentaire – French" lang="fr" hreflang="fr" data-title="Huile alimentaire" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target">Français</a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Aceite_de_coci%C3%B1a" title="Aceite de cociña – Galician" lang="gl" hreflang="gl" data-title="Aceite de cociña" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target">Galego</a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%8B%9D%EC%9A%A9%EC%9C%A0" title="식용유 – Korean" lang="ko" hreflang="ko" data-title="식용유" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target">한국어</a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%81%D5%A5%D5%A9" title="Ձեթ – Armenian" lang="hy" hreflang="hy" data-title="Ձեթ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target">Հայերեն</a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%96%E0%A4%BE%E0%A4%A6%E0%A5%8D%E0%A4%AF_%E0%A4%A4%E0%A5%87%E0%A4%B2" title="खाद्य तेल – Hindi" lang="hi" hreflang="hi" data-title="खाद्य तेल" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target">हिन्दी</a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Minyak_masakan" title="Minyak masakan – Indonesian" lang="id" hreflang="id" data-title="Minyak masakan" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target">Bahasa Indonesia</a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Olio_alimentare" title="Olio alimentare – Italian" lang="it" hreflang="it" data-title="Olio alimentare" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target">Italiano</a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A9%D7%9E%D7%9F_%D7%91%D7%99%D7%A9%D7%95%D7%9C" title="שמן בישול – Hebrew" lang="he" hreflang="he" data-title="שמן בישול" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target">עברית</a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Lenga_gor%C3%A8ng" title="Lenga gorèng – Javanese" lang="jv" hreflang="jv" data-title="Lenga gorèng" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target">Jawa</a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D3%A8%D1%81%D1%96%D0%BC%D0%B4%D1%96%D0%BA_%D0%BC%D0%B0%D0%B9%D1%8B" title="Өсімдік майы – Kazakh" lang="kk" hreflang="kk" data-title="Өсімдік майы" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target">Қазақша</a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Augalinis_aliejus" title="Augalinis aliejus – Lithuanian" lang="lt" hreflang="lt" data-title="Augalinis aliejus" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target">Lietuvių</a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/%C3%89tolaj" title="Étolaj – Hungarian" lang="hu" hreflang="hu" data-title="Étolaj" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target">Magyar</a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%96%E0%A4%BE%E0%A4%A6%E0%A5%8D%E0%A4%AF%E0%A4%A4%E0%A5%87%E0%A4%B2" title="खाद्यतेल – Marathi" lang="mr" hreflang="mr" data-title="खाद्यतेल" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target">मराठी</a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D8%B2%D9%8A%D8%AA_%D8%B7%D8%A8%D8%AE" title="زيت طبخ – Egyptian Arabic" lang="arz" hreflang="arz" data-title="زيت طبخ" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target">مصرى</a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Minyak_masak" title="Minyak masak – Malay" lang="ms" hreflang="ms" data-title="Minyak masak" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target">Bahasa Melayu</a></li><li class="interlanguage-link interwiki-min mw-list-item"><a href="https://min.wikipedia.org/wiki/Minyak_manih" title="Minyak manih – Minangkabau" lang="min" hreflang="min" data-title="Minyak manih" data-language-autonym="Minangkabau" data-language-local-name="Minangkabau" class="interlanguage-link-target">Minangkabau</a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Spijsolie" title="Spijsolie – Dutch" lang="nl" hreflang="nl" data-title="Spijsolie" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target">Nederlands</a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Matolje" title="Matolje – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Matolje" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target">Norsk bokmål</a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Matolje" title="Matolje – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Matolje" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target">Norsk nynorsk</a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/O%CA%BBsimlik_moylari" title="Oʻsimlik moylari – Uzbek" lang="uz" hreflang="uz" data-title="Oʻsimlik moylari" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target">Oʻzbekcha / ўзбекча</a></li><li class="interlanguage-link interwiki-pa mw-list-item"><a href="https://pa.wikipedia.org/wiki/%E0%A8%96%E0%A8%BE%E0%A8%A3%E0%A8%BE_%E0%A8%AA%E0%A8%95%E0%A8%BE%E0%A8%89%E0%A8%A3_%E0%A8%B5%E0%A8%BE%E0%A8%B2%E0%A8%BE_%E0%A8%A4%E0%A9%87%E0%A8%B2" title="ਖਾਣਾ ਪਕਾਉਣ ਵਾਲਾ ਤੇਲ – Punjabi" lang="pa" hreflang="pa" data-title="ਖਾਣਾ ਪਕਾਉਣ ਵਾਲਾ ਤੇਲ" data-language-autonym="ਪੰਜਾਬੀ" data-language-local-name="Punjabi" class="interlanguage-link-target">ਪੰਜਾਬੀ</a></li><li class="interlanguage-link interwiki-pnb mw-list-item"><a href="https://pnb.wikipedia.org/wiki/%DA%A9%DA%A9%D9%86%DA%AF_%D8%A2%D8%A6%D9%84" title="ککنگ آئل – Western Punjabi" lang="pnb" hreflang="pnb" data-title="ککنگ آئل" data-language-autonym="پنجابی" data-language-local-name="Western Punjabi" class="interlanguage-link-target">پنجابی</a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/T%C5%82uszcze_jadalne" title="Tłuszcze jadalne – Polish" lang="pl" hreflang="pl" data-title="Tłuszcze jadalne" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target">Polski</a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/%C3%93leo_de_cozinha" title="Óleo de cozinha – Portuguese" lang="pt" hreflang="pt" data-title="Óleo de cozinha" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target">Português</a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Ulei_de_buc%C4%83t%C4%83rie" title="Ulei de bucătărie – Romanian" lang="ro" hreflang="ro" data-title="Ulei de bucătărie" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target">Română</a></li><li class="interlanguage-link interwiki-qu mw-list-item"><a href="https://qu.wikipedia.org/wiki/Yura_wira" title="Yura wira – Quechua" lang="qu" hreflang="qu" data-title="Yura wira" data-language-autonym="Runa Simi" data-language-local-name="Quechua" class="interlanguage-link-target">Runa Simi</a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9F%D0%B8%D1%89%D0%B5%D0%B2%D0%BE%D0%B5_%D0%BC%D0%B0%D1%81%D0%BB%D0%BE" title="Пищевое масло – Russian" lang="ru" hreflang="ru" data-title="Пищевое масло" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target">Русский</a></li><li class="interlanguage-link interwiki-sah mw-list-item"><a href="https://sah.wikipedia.org/wiki/%D0%9C%D0%B0%D1%81_%D0%B0%D1%80%D1%8B%D1%8B%D1%82%D0%B0" title="Мас арыыта – Yakut" lang="sah" hreflang="sah" data-title="Мас арыыта" data-language-autonym="Саха тыла" data-language-local-name="Yakut" class="interlanguage-link-target">Саха тыла</a></li><li class="interlanguage-link interwiki-sa mw-list-item"><a href="https://sa.wikipedia.org/wiki/%E0%A4%96%E0%A4%BE%E0%A4%A6%E0%A5%8D%E0%A4%AF%E0%A4%A4%E0%A5%88%E0%A4%B2%E0%A4%AE%E0%A5%8D" title="खाद्यतैलम् – Sanskrit" lang="sa" hreflang="sa" data-title="खाद्यतैलम्" data-language-autonym="संस्कृतम्" data-language-local-name="Sanskrit" class="interlanguage-link-target">संस्कृतम्</a></li><li class="interlanguage-link interwiki-sat mw-list-item"><a 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searchaux" style="display:none">Oil consumed by humans, of vegetable or animal origin</div> <style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist dd::after,.mw-parser-output .hlist li::after{content:" · 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.sidebar-content{padding:0 0.5em 0.4em}.mw-parser-output .sidebar-content-with-subgroup{padding:0.1em 0.4em 0.2em}.mw-parser-output .sidebar-above,.mw-parser-output .sidebar-below{padding:0.3em 0.8em;font-weight:bold}.mw-parser-output .sidebar-collapse .sidebar-above,.mw-parser-output .sidebar-collapse .sidebar-below{border-top:1px solid #aaa;border-bottom:1px solid #aaa}.mw-parser-output .sidebar-navbar{text-align:right;font-size:115%;padding:0 0.4em 0.4em}.mw-parser-output .sidebar-list-title{padding:0 0.4em;text-align:left;font-weight:bold;line-height:1.6em;font-size:105%}.mw-parser-output .sidebar-list-title-c{padding:0 0.4em;text-align:center;margin:0 3.3em}@media(max-width:640px){body.mediawiki .mw-parser-output .sidebar{width:100%!important;clear:both;float:none!important;margin-left:0!important;margin-right:0!important}}body.skin--responsive .mw-parser-output .sidebar a>img{max-width:none!important}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-list-title,html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle{background:transparent!important}html.skin-theme-clientpref-night .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle a{color:var(--color-progressive)!important}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-list-title,html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle{background:transparent!important}html.skin-theme-clientpref-os .mw-parser-output .sidebar:not(.notheme) .sidebar-title-with-pretitle a{color:var(--color-progressive)!important}}@media print{body.ns-0 .mw-parser-output .sidebar{display:none!important}}</style><table class="sidebar nomobile nowraplinks hlist"><tbody><tr><th class="sidebar-title"><a href="/wiki/Types_of_plant_oils" title="Types of plant oils">Plant oils</a></th></tr><tr><td class="sidebar-image"><figure class="mw-halign-center" typeof="mw:File"><a href="/wiki/File:Olive_oil_from_Oneglia.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Olive_oil_from_Oneglia.jpg/145px-Olive_oil_from_Oneglia.jpg" decoding="async" width="145" height="197" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Olive_oil_from_Oneglia.jpg/218px-Olive_oil_from_Oneglia.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/49/Olive_oil_from_Oneglia.jpg/290px-Olive_oil_from_Oneglia.jpg 2x" data-file-width="1933" data-file-height="2620" /></a><figcaption></figcaption></figure><div class="sidebar-caption"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></div></td></tr><tr><th class="sidebar-heading"> Types</th></tr><tr><td class="sidebar-content"> <ul><li><a href="/wiki/Vegetable_oil" title="Vegetable oil">Vegetable oil</a> (<a href="/wiki/List_of_vegetable_oils" title="List of vegetable oils">list</a>)</li> <li><a href="/wiki/Maceration_(cooking)" title="Maceration (cooking)">Macerated oil</a> (<a href="/wiki/List_of_macerated_oils" class="mw-redirect" title="List of macerated oils">list</a>)</li> <li><a href="/wiki/Essential_oil" title="Essential oil">Essential oil</a> (<a href="/wiki/List_of_essential_oils" title="List of essential oils">list</a>)</li></ul></td> </tr><tr><th class="sidebar-heading"> Uses</th></tr><tr><td class="sidebar-content"> <ul><li><a href="/wiki/Drying_oil" title="Drying oil">Drying oil</a></li> <li><a href="/wiki/Oil_paint" title="Oil paint">Oil paint</a></li> <li><a class="mw-selflink selflink">Cooking oil</a></li> <li><a href="/wiki/Vegetable_oil_fuel" title="Vegetable oil fuel">Fuel</a></li> <li><a href="/wiki/Biodiesel" title="Biodiesel">Biodiesel</a></li></ul></td> </tr><tr><th class="sidebar-heading"> <a href="/wiki/Fatty_acid" title="Fatty acid">Components</a></th></tr><tr><td class="sidebar-content"> <ul><li><a href="/wiki/Saturated_fat" title="Saturated fat">Saturated fat</a></li> <li><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">Monounsaturated fat</a></li> <li><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">Polyunsaturated fat</a></li> <li><a href="/wiki/Trans_fat" title="Trans fat">Trans fat</a></li></ul></td> </tr><tr><td class="sidebar-navbar"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Vegetable_oils" title="Template:Vegetable oils"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Vegetable_oils" title="Template talk:Vegetable oils"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Vegetable_oils" title="Special:EditPage/Template:Vegetable oils"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table> Cooking oil (also known as edible oil) is a plant or animal liquid <a href="/wiki/Fat" title="Fat">fat</a> used in frying, baking, and <a href="/wiki/Cooking#Methods" title="Cooking">other types of cooking</a>. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as <a href="/wiki/Salad_dressings" class="mw-redirect" title="Salad dressings">salad dressings</a> and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as <a href="/wiki/Coconut_oil" title="Coconut oil">coconut oil</a>, <a href="/wiki/Palm_oil" title="Palm oil">palm oil</a> and <a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">palm kernel oil</a> are solid.<a href="#cite_note-1">[1]</a> There are a wide variety of cooking oils from plant sources such as <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a>, <a href="/wiki/Palm_oil" title="Palm oil">palm oil</a>, <a href="/wiki/Soybean_oil" title="Soybean oil">soybean oil</a>, <a href="/wiki/Canola_oil" class="mw-redirect" title="Canola oil">canola oil</a> (<a href="/wiki/Rapeseed" title="Rapeseed">rapeseed</a> oil), <a href="/wiki/Corn_oil" title="Corn oil">corn oil</a>, <a href="/wiki/Peanut_oil" title="Peanut oil">peanut oil</a>, <a href="/wiki/Sesame_oil" title="Sesame oil">sesame oil</a>, <a href="/wiki/Sunflower_oil" title="Sunflower oil">sunflower oil</a> and other <a href="/wiki/List_of_vegetable_oils#Edible_oils" title="List of vegetable oils">vegetable oils</a>, as well as animal-based oils like <a href="/wiki/Butter" title="Butter">butter</a> and <a href="/wiki/Lard" title="Lard">lard</a>. Oil can be flavored with aromatic foodstuffs such as <a href="/wiki/Herb" title="Herb">herbs</a>, <a href="/wiki/Chili_pepper" title="Chili pepper">chilies</a> or <a href="/wiki/Garlic" title="Garlic">garlic</a>. <a href="/wiki/Cooking_spray" title="Cooking spray">Cooking spray</a> is an <a href="/wiki/Aerosol" title="Aerosol">aerosol</a> of cooking oil. <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Health_and_nutrition">Health and nutrition</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=1" title="Edit section: Health and nutrition">edit</a>]</div> While consumption of small amounts of <a href="/wiki/Saturated_fat" title="Saturated fat">saturated fats</a> is common in diets,<a href="#cite_note-2">[2]</a> <a href="/wiki/Meta-analyses" class="mw-redirect" title="Meta-analyses">meta-analyses</a> found a significant correlation between high consumption of saturated fats and blood <a href="/wiki/Low-density_lipoprotein" title="Low-density lipoprotein">LDL</a> concentration,<a href="#cite_note-3">[3]</a> a <a href="/wiki/Risk_factor" title="Risk factor">risk factor</a> for <a href="/wiki/Cardiovascular_diseases" class="mw-redirect" title="Cardiovascular diseases">cardiovascular diseases</a>.<a href="#cite_note-4">[4]</a> Other meta-analyses based on <a href="/wiki/Cohort_studies" class="mw-redirect" title="Cohort studies">cohort studies</a> and on <a href="/wiki/Scientific_control#Controlled_experiments" title="Scientific control">controlled, randomized trials</a> found a positive,<a href="#cite_note-5">[5]</a> or neutral,<a href="#cite_note-pmc2843598-6">[6]</a> effect from consuming polyunsaturated fats instead of saturated fats (a 10% lower risk for 5% replacement).<a href="#cite_note-pmc2843598-6">[6]</a> <a href="/wiki/Mayo_Clinic" title="Mayo Clinic">Mayo Clinic</a> has highlighted certain oils that are high in saturated fats, including <a href="/wiki/Coconut_oil" title="Coconut oil">coconut</a>, <a href="/wiki/Palm_oil" title="Palm oil">palm oil</a> and <a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">palm kernel oil</a>. Those having lower amounts of saturated fats and higher levels of unsaturated (preferably omega-3) fats like olive oil, peanut oil, canola oil, soy and <a href="/wiki/Cottonseed_oil" title="Cottonseed oil">cottonseed oils</a> are generally healthier.<a href="#cite_note-7">[7]</a> The US <a href="/wiki/National_Heart,_Lung_and_Blood_Institute" class="mw-redirect" title="National Heart, Lung and Blood Institute">National Heart, Lung and Blood Institute</a><a href="#cite_note-8">[8]</a> urged saturated fats be replaced with polyunsaturated and monounsaturated fats, listing olive and canola oils as sources of healthier monounsaturated oils while soybean and sunflower oils as good sources of polyunsaturated fats. One study showed that consumption of non-hydrogenated unsaturated oils like soybean and sunflower is preferable to the consumption of palm oil for lowering the risk of <a href="/wiki/Heart_disease" class="mw-redirect" title="Heart disease">heart disease</a>.<a href="#cite_note-9">[9]</a> <a href="/wiki/Cashew_oil" class="mw-redirect" title="Cashew oil">Cashew oil</a> and other nut-based oils do not present a danger to persons with a <a href="/wiki/Nut_allergy" class="mw-redirect" title="Nut allergy">nut allergy</a>, because oils are primarily lipids, and allergic reactions are due to surface proteins on the nut.<a href="#cite_note-10">[10]</a> The seeds of most cultivated plants contain higher levels of <a href="/wiki/Omega-6_fatty_acids" class="mw-redirect" title="Omega-6 fatty acids">omega-6 fatty acids</a> than <a href="/wiki/Omega-3" class="mw-redirect" title="Omega-3">omega-3</a>, with some notable exceptions. Growth at colder temperatures tends to result in higher levels of omega-3 fatty acids in seed oils.<a href="#cite_note-11">[11]</a> <div class="mw-heading mw-heading3"><h3 id="Trans_fats">Trans fats</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=2" title="Edit section: Trans fats">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Trans_fat" title="Trans fat">Trans fat</a></div> Unlike other dietary fats, trans fats are not <a href="/wiki/Essential_nutrient" class="mw-redirect" title="Essential nutrient">essential</a>, and they do not promote good health.<a href="#cite_note-p423-12">[12]</a> The consumption of trans fats increases one's risk of <a href="/wiki/Coronary_heart_disease" class="mw-redirect" title="Coronary heart disease">coronary heart disease</a><a href="#cite_note-p504-13">[13]</a> by raising levels of <a href="/wiki/Low-density_lipoprotein" title="Low-density lipoprotein">LDL</a> cholesterol and lowering levels of <a href="/wiki/High-density_lipoprotein" title="High-density lipoprotein">HDL</a> cholesterol.<a href="#cite_note-14">[14]</a> Trans fats from <a href="/wiki/Fat_hydrogenation" title="Fat hydrogenation">partially hydrogenated oils</a> are more harmful than naturally occurring oils.<a href="#cite_note-nejmreview-15">[15]</a> Several large studies<a href="#cite_note-16">[16]</a><a href="#cite_note-17">[17]</a><a href="#cite_note-18">[18]</a><a href="#cite_note-19">[19]</a> indicate a link between the consumption of high amounts of trans fat and coronary heart disease, and possibly some other diseases. The United States <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration (FDA)</a>, the <a href="/wiki/National_Heart,_Lung_and_Blood_Institute" class="mw-redirect" title="National Heart, Lung and Blood Institute">National Heart, Lung and Blood Institute</a> and the <a href="/wiki/American_Heart_Association" title="American Heart Association">American Heart Association (AHA)</a> all have recommended limiting the intake of trans fats. In the US, trans fats are no longer "generally recognized as safe", and cannot be added to foods, including cooking oils, without special permission.<a href="#cite_note-20">[20]</a> <div class="mw-heading mw-heading3"><h3 id="Cooking_with_oil">Cooking with oil</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=3" title="Edit section: Cooking with oil">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Marchand_d%E2%80%99huile_a_Lisbonne_(%C3%A2ne_en_profil).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/62/Marchand_d%E2%80%99huile_a_Lisbonne_%28%C3%A2ne_en_profil%29.jpg/220px-Marchand_d%E2%80%99huile_a_Lisbonne_%28%C3%A2ne_en_profil%29.jpg" decoding="async" width="220" height="152" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/62/Marchand_d%E2%80%99huile_a_Lisbonne_%28%C3%A2ne_en_profil%29.jpg/330px-Marchand_d%E2%80%99huile_a_Lisbonne_%28%C3%A2ne_en_profil%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/62/Marchand_d%E2%80%99huile_a_Lisbonne_%28%C3%A2ne_en_profil%29.jpg/440px-Marchand_d%E2%80%99huile_a_Lisbonne_%28%C3%A2ne_en_profil%29.jpg 2x" data-file-width="586" data-file-height="406" /></a><figcaption>Lisbon oil merchant, c. 1900.</figcaption></figure> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Olive_oil.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/97/Olive_oil.jpg/75px-Olive_oil.jpg" decoding="async" width="75" height="152" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/97/Olive_oil.jpg/113px-Olive_oil.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/97/Olive_oil.jpg/150px-Olive_oil.jpg 2x" data-file-width="370" data-file-height="750" /></a><figcaption>Olive oil</figcaption></figure> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Sunflowerseed_oil.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Sunflowerseed_oil.jpg/75px-Sunflowerseed_oil.jpg" decoding="async" width="75" height="113" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Sunflowerseed_oil.jpg/113px-Sunflowerseed_oil.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Sunflowerseed_oil.jpg/150px-Sunflowerseed_oil.jpg 2x" data-file-width="1664" data-file-height="2496" /></a><figcaption><a href="/wiki/Sunflower_seed" title="Sunflower seed">Sunflower seed</a> oil</figcaption></figure> Heating, as well as heating vessels rapidly change characteristics of cooking oil.<a href="#cite_note-21">[21]</a> Oils that are <a href="/wiki/Healthy_diet" title="Healthy diet">healthy</a> at room temperature can become unhealthy when heated above certain temperatures, especially when heating repeatedly. The toxic risk is linked to oxidation of fatty acids and fatty acids with higher levels of unsaturation are oxidized more rapidly during heating in air.<a href="#cite_note-ift.org-22">[22]</a> So, when choosing a cooking oil, it is important to match the oil's <a href="/wiki/Smoke_point" title="Smoke point">heat tolerance</a> with the temperature which will be used.<a href="#cite_note-23">[23]</a> and to change frying oil a few times per week.<a href="#cite_note-ift.org-22">[22]</a> Deep-fat frying temperatures are commonly in the range of 170–190 °C (338–374 °F), less commonly, lower temperatures ≥ 130 °C (266 °F) are used.<a href="#cite_note-Bouchon.Pedro-24">[24]</a> <a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a> contains more saturated fats than canola oil, corn oil, linseed oil, soybean oil, safflower oil, and sunflower oil. Therefore, palm oil can withstand <a href="/wiki/Deep_frying" title="Deep frying">deep frying</a> at higher temperatures and is resistant to <a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">oxidation</a> compared to high-polyunsaturated vegetable oils.<a href="#cite_note-25">[25]</a> Since the 1900s, palm oil has been increasingly added into food by the global commercial food industry because it remains stable in deep frying, or in baking at very high temperatures,<a href="#cite_note-26">[26]</a><a href="#cite_note-27">[27]</a> and for its high levels of natural antioxidants, though the refined palm oil used in industrial food has lost most of its carotenoid content (and its orange-red color).<a href="#cite_note-28">[28]</a> The following oils are suitable for high-temperature frying due to their high <a href="/wiki/Smoke_point" title="Smoke point">smoke point</a>: <ul><li><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></li> <li><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></li> <li><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a></li> <li><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a> (marketed as "groundnut oil" in the UK and India)</li> <li><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a></li> <li><a href="/wiki/Safflower" title="Safflower">Safflower oil</a></li> <li><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></li> <li>Semi-refined <a href="/wiki/Sesame_oil" title="Sesame oil">sesame oil</a></li> <li>Semi-refined <a href="/wiki/Sunflower_oil" title="Sunflower oil">sunflower oil</a><a href="#cite_note-29">[29]</a></li></ul> Less aggressive frying temperatures are frequently used.<a href="#cite_note-boskoudimitrios2010-30">[30]</a> A quality frying oil has a bland flavor, at least 200 °C (392 °F) smoke and 315 °C (599 °F) flash points, with maximums of 0.1% free fatty acids and 3% linolenic acid.<a href="#cite_note-31">[31]</a> Those oils with higher linolenic fractions are avoided due to polymerization or gumming marked by increases in viscosity with age.<a href="#cite_note-boskoudimitrios2010-30">[30]</a> Olive oil resists thermal degradation and has been used as a frying oil for thousands of years.<a href="#cite_note-boskoudimitrios2010-30">[30]</a> <div class="mw-heading mw-heading3"><h3 id="Storing_and_keeping_oil">Storing and keeping oil</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=4" title="Edit section: Storing and keeping oil">edit</a>]</div> All oils degrade in response to heat, light, and oxygen.<a href="#cite_note-parkash-32">[32]</a> To delay the onset of <a href="/wiki/Rancidity" class="mw-redirect" title="Rancidity">rancidity</a>, a blanket of an <a href="/wiki/Inert_gas" title="Inert gas">inert gas</a>, usually nitrogen, is applied to the vapor space in the storage container immediately after production – a process called <a href="/wiki/Tank_blanketing" title="Tank blanketing">tank blanketing</a>.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>]<a href="#cite_note-33">[33]</a> In a cool, dry place, oils have greater stability, but may thicken, although they will soon return to liquid form if they are left at room temperature. To minimize the degrading effects of heat and light, oils should be removed from cold storage just long enough for use.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <a href="/wiki/Refining" title="Refining">Refined</a> oils high in monounsaturated fats, such as <a href="/wiki/Macadamia_oil" title="Macadamia oil">macadamia oil</a>,<a href="#cite_note-parkash-32">[32]</a> keep up to a year, while those high in polyunsaturated fats, such as <a href="/wiki/Soybean_oil" title="Soybean oil">soybean oil</a>, keep about six months. Rancidity tests have shown that the shelf life of <a href="/wiki/Walnut_oil" title="Walnut oil">walnut oil</a> is about 3 months, a period considerably shorter than the <a href="/wiki/Best_before_date" class="mw-redirect" title="Best before date">best before date</a> shown on labels.<a href="#cite_note-parkash-32">[32]</a> By contrast, oils high in saturated fats, such as <a href="/wiki/Avocado_oil" title="Avocado oil">avocado oil</a>, have relatively long shelf lives and can be safely stored at <a href="/wiki/Room_temperature" title="Room temperature">room temperature</a>, as the low polyunsaturated fat content facilitates stability.<a href="#cite_note-parkash-32">[32]</a> <div class="mw-heading mw-heading2"><h2 id="Types_and_characteristics">Types and characteristics</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=5" title="Edit section: Types and characteristics">edit</a>]</div> Cooking oils are composed of various fractions of <a href="/wiki/Fatty_acid" title="Fatty acid">fatty acids</a>.<a href="#cite_note-34">[34]</a> For the purpose of frying food, oils high in monounsaturated or saturated fats are generally popular, while oils high in polyunsaturated fats are less desirable.<a href="#cite_note-Bouchon.Pedro-24">[24]</a> High <a href="/wiki/Oleic_acid" title="Oleic acid">oleic acid</a> oils include almond, macadamia, olive, pecan, pistachio, and high-oleic cultivars of safflower and sunflower.<a href="#cite_note-FOOTNOTEThe_Lipid_Handbook20074-35">[35]</a> Cold-Pressed vs. Refined Cooking Oils Cold-pressed oils are extracted mechanically without the use of heat or chemical solvents, preserving nutrients and natural flavors, whereas refined oils undergo additional processes like bleaching and deodorization, which can strip beneficial compounds.<a href="#cite_note-36">[36]</a><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist"><ul><li class="nv-view"><a href="/wiki/Template:Principal_fatty_acids_of_common_cooking_oils" title="Template:Principal fatty acids of common cooking oils">view</a></li><li class="nv-talk"><a href="/w/index.php?title=Template_talk:Principal_fatty_acids_of_common_cooking_oils&action=edit&redlink=1" class="new" title="Template talk:Principal fatty acids of common cooking oils (page does not exist)">talk</a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Principal_fatty_acids_of_common_cooking_oils" title="Special:EditPage/Template:Principal fatty acids of common cooking oils">edit</a></li></ul></div> <table class="sortable wikitable" style="text-align:center;"> <tbody><tr> <th rowspan="3">Oils and fats</th> <th colspan="11" rowspan="1"><a href="/wiki/Saturated_fat" title="Saturated fat">Saturated fatty acids</a></th> <th colspan="4"><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">MUFA</a></th> <th colspan="2"><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">PUFA</a> </th></tr> <tr> <th style="font-size: 75%;line-height:100%">4:0</th> <th style="font-size: 75%;line-height:100%">6:0</th> <th style="font-size: 75%;line-height:100%">8:0</th> <th style="font-size: 75%;line-height:100%">10:0</th> <th style="font-size: 75%;line-height:100%">12:0</th> <th style="font-size: 75%;line-height:100%">14:0</th> <th style="font-size: 75%;line-height:100%">16:0</th> <th style="font-size: 75%;line-height:100%">18:0</th> <th style="font-size: 75%;line-height:100%">20:0</th> <th style="font-size: 75%;line-height:100%">22:0</th> <th style="font-size: 75%;line-height:100%">24:0</th> <th style="font-size: 75%;line-height:100%">16:1</th> <th style="font-size: 75%;line-height:100%">18:1</th> <th style="font-size: 75%;line-height:100%">20:1</th> <th style="font-size: 75%;line-height:100%">22:1</th> <th style="font-size: 75%;line-height:100%">18:2</th> <th style="font-size: 75%;line-height:100%">18:3 </th></tr> <tr> <th style="font-size: 70%;line-height:100%"> </th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th></th> <th> </th></tr> <tr> <td align="left">Almond<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>6.5</td> <td>1.7</td> <td></td> <td></td> <td></td> <td>0.6</td> <td>69.4</td> <td></td> <td></td> <td>17.4</td> <td> </td></tr> <tr> <td align="left">Almond<a href="#cite_note-38">[38]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>1</td> <td>5</td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>77</td> <td></td> <td></td> <td>17</td> <td> </td></tr> <tr> <td align="left">Apricot kernel<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>5.8</td> <td>0.5</td> <td></td> <td></td> <td></td> <td>1.5</td> <td>58.5</td> <td></td> <td></td> <td>29.3</td> <td> </td></tr> <tr> <td align="left">Avocado<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>10.9</td> <td>0.7</td> <td></td> <td></td> <td></td> <td>2.7</td> <td>67.9</td> <td></td> <td></td> <td>12.5</td> <td>1 </td></tr> <tr> <td align="left">Basil<a href="#cite_note-FOOTNOTEThe_Lipid_Handbook200771–73-39">[39]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>8.5</td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>11</td> <td></td> <td></td> <td>24.5</td> <td>54.5 </td></tr> <tr> <td align="left">Brazil nut<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011329-40">[40]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>13.5</td> <td>11.8</td> <td>0.5</td> <td></td> <td></td> <td>0.3</td> <td>29.1</td> <td>0.2</td> <td></td> <td>42.8</td> <td>0.2 </td></tr> <tr> <td align="left">Butter<a href="#cite_note-FOOTNOTEThe_Lipid_Handbook200793-41">[41]</a></td> <td>5.3</td> <td>2.8</td> <td>1.6</td> <td>3.1</td> <td>3.4</td> <td>10.8</td> <td>28.1</td> <td>10.6</td> <td></td> <td></td> <td></td> <td>1.4</td> <td>20.8</td> <td>0.3</td> <td></td> <td>2</td> <td> </td></tr> <tr> <td align="left">Butter, anhydrous<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td>3.2</td> <td>1.9</td> <td>1.1</td> <td>2.5</td> <td>2.8</td> <td>10</td> <td>26.2</td> <td>12.1</td> <td></td> <td></td> <td></td> <td>2.2</td> <td>25</td> <td></td> <td></td> <td>2.2</td> <td>1.4 </td></tr> <tr> <td align="left">Canola<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>4.3</td> <td>2.1</td> <td>0.7</td> <td>0.3</td> <td></td> <td>0.2</td> <td>61.7</td> <td>1.3</td> <td></td> <td>19</td> <td>9.1 </td></tr> <tr> <td align="left">Canola<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201161-42">[42]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>3.9</td> <td>1.9</td> <td>0.6</td> <td>0.2</td> <td>0.2</td> <td>0.2</td> <td>64.1</td> <td>1</td> <td></td> <td>18.7</td> <td>9.2 </td></tr> <tr> <td align="left">Cashew<a href="#cite_note-FOOTNOTEThe_Lipid_Handbook200771–73-39">[39]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>11.5</td> <td>9</td> <td></td> <td></td> <td></td> <td></td> <td>61</td> <td></td> <td></td> <td>17</td> <td> </td></tr> <tr> <td align="left">Cocoa butter<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>25.4</td> <td>33.2</td> <td></td> <td></td> <td></td> <td>0.2</td> <td>32.6</td> <td></td> <td></td> <td>2.8</td> <td>0.1 </td></tr> <tr> <td align="left">Coconut<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011172-43">[43]</a></td> <td></td> <td>0.4</td> <td>7.3</td> <td>6.6</td> <td>47.8</td> <td>18.1</td> <td>8.9</td> <td>2.7</td> <td>0.1</td> <td></td> <td></td> <td></td> <td>6.4</td> <td></td> <td></td> <td>1.6</td> <td> </td></tr> <tr> <td align="left">Corn<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>10.6</td> <td>1.8</td> <td>0.4</td> <td></td> <td></td> <td>0.1</td> <td>27.3</td> <td>0.1</td> <td></td> <td>53.5</td> <td>1.2 </td></tr> <tr> <td align="left">Cottonseed<a href="#cite_note-warner.gupta.2005-44">[44]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.9</td> <td>25.5</td> <td>2.5</td> <td>0.3</td> <td>0.2</td> <td></td> <td>0.6</td> <td>17.7</td> <td></td> <td></td> <td>52.2</td> <td>0.1 </td></tr> <tr> <td align="left">Grapeseed<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>6.7</td> <td>2.7</td> <td></td> <td></td> <td></td> <td>0.3</td> <td>15.8</td> <td></td> <td></td> <td>69.6</td> <td>0.1 </td></tr> <tr> <td align="left">Hazelnut<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011329-40">[40]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>5.8</td> <td>2.7</td> <td>0.2</td> <td></td> <td></td> <td>0.3</td> <td>79.3</td> <td>0.2</td> <td></td> <td>10.4</td> <td>0.5 </td></tr> <tr> <td align="left">Hemp<a href="#cite_note-FOOTNOTEThe_Lipid_Handbook200771–73-39">[39]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>6.5</td> <td>3</td> <td></td> <td></td> <td></td> <td></td> <td>11.5</td> <td></td> <td></td> <td>56.5</td> <td>20 </td></tr> <tr> <td align="left">Lard<a href="#cite_note-FOOTNOTEThe_Lipid_Handbook200798-45">[45]</a></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>0.2</td> <td>1.4</td> <td>24.9</td> <td>14.1</td> <td></td> <td></td> <td></td> <td>2.8</td> <td>43.1</td> <td></td> <td></td> <td>10.7</td> <td>1 </td></tr> <tr> <td align="left">Macadamia nut<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011329-40">[40]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>1</td> <td>8.4</td> <td>3.2</td> <td>2.3</td> <td></td> <td></td> <td>17.3</td> <td>65.1</td> <td>2.2</td> <td></td> <td>2.3</td> <td>0.1 </td></tr> <tr> <td align="left">Olive<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>11.3</td> <td>2</td> <td>0.4</td> <td>0.1</td> <td></td> <td>1.3</td> <td>71.3</td> <td>0.3</td> <td></td> <td>9.8</td> <td>0.8 </td></tr> <tr> <td align="left">Olive, Virgin<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011141-46">[46]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>13.8</td> <td>2.8</td> <td></td> <td>0.1</td> <td></td> <td>1.9</td> <td>69</td> <td></td> <td></td> <td>12.2</td> <td> </td></tr> <tr> <td align="left">Palm kernel<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011180-47">[47]</a></td> <td></td> <td>0.3</td> <td>3.6</td> <td>3.3</td> <td>48</td> <td>16.7</td> <td>8.5</td> <td>2.1</td> <td></td> <td></td> <td></td> <td></td> <td>14.9</td> <td></td> <td></td> <td>2.5</td> <td> </td></tr> <tr> <td align="left">Palm<a href="#cite_note-48">[48]</a></td> <td></td> <td></td> <td></td> <td></td> <td>0.3</td> <td>1.1</td> <td>43.5</td> <td>4.3</td> <td>0.2</td> <td></td> <td></td> <td>0.2</td> <td>39.8</td> <td></td> <td></td> <td>10.2</td> <td>0.3 </td></tr> <tr> <td align="left">Palm<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>1</td> <td>43.5</td> <td>4.3</td> <td></td> <td></td> <td></td> <td>0.3</td> <td>36.6</td> <td>0.1</td> <td></td> <td>9.1</td> <td>0.2 </td></tr> <tr> <td align="left">Peanut<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201161-42">[42]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>11.6</td> <td>3.1</td> <td>1.5</td> <td>3</td> <td>1</td> <td>0.2</td> <td>46.5</td> <td>1.4</td> <td></td> <td>31.4</td> <td> </td></tr> <tr> <td align="left"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed</a><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011141-46">[46]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>4.8</td> <td>1.9</td> <td></td> <td></td> <td></td> <td></td> <td>60.5</td> <td></td> <td></td> <td>22.5</td> <td>9.5 </td></tr> <tr> <td align="left">Rice bran<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011303-49">[49]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.4</td> <td>19.8</td> <td>1.9</td> <td>0.9</td> <td>0.3</td> <td></td> <td>0.2</td> <td>42.3</td> <td>0.5</td> <td></td> <td>31.9</td> <td>1.2 </td></tr> <tr> <td align="left">Safflower, high oleic<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td>0.1</td> <td></td> <td></td> <td>4.9</td> <td>1.9</td> <td>0.4</td> <td>0.3</td> <td></td> <td>0.1</td> <td>74.8</td> <td>0.3</td> <td></td> <td>12.7</td> <td>0.1 </td></tr> <tr> <td align="left"><a href="/wiki/Safflower#Safflower_oil" title="Safflower">Safflower</a><a href="#cite_note-takeuchi.Matsuo.Tokuyama-50">[50]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>7.3</td> <td>2.5</td> <td></td> <td></td> <td></td> <td></td> <td>13.6</td> <td></td> <td></td> <td>75.7</td> <td>0.5 </td></tr> <tr> <td align="left">Sesame<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011293-51">[51]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>9.2</td> <td>5.8</td> <td>0.7</td> <td>0.2</td> <td></td> <td>0.1</td> <td>40.6</td> <td>0.2</td> <td></td> <td>42.6</td> <td>0.3 </td></tr> <tr> <td align="left">Soybean<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>10.5</td> <td>4.4</td> <td>0.4</td> <td>0.4</td> <td></td> <td></td> <td>22.6</td> <td>0.2</td> <td></td> <td>51</td> <td>6.8 </td></tr> <tr> <td align="left">Soybean<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201161-42">[42]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>11</td> <td>4</td> <td>0.3</td> <td>0.1</td> <td></td> <td>0.1</td> <td>23.4</td> <td></td> <td></td> <td>53.2</td> <td>7.8 </td></tr> <tr> <td align="left">Soybean, low linolenic<a href="#cite_note-warner.gupta.2005-44">[44]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>10.8</td> <td>4.5</td> <td>0.4</td> <td>0.4</td> <td></td> <td></td> <td>26.1</td> <td></td> <td></td> <td>55.4</td> <td>2 </td></tr> <tr> <td align="left">Soybean, high oleic<a href="#cite_note-52">[note 1]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>7.3</td> <td>3.4</td> <td>0.4</td> <td>0.4</td> <td></td> <td></td> <td>85.1</td> <td></td> <td></td> <td>1.3</td> <td>2 </td></tr> <tr> <td align="left">Sunflower<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201161-42">[42]</a></td> <td></td> <td></td> <td></td> <td></td> <td>0.5</td> <td>0.2</td> <td>6.8</td> <td>4.7</td> <td>0.4</td> <td></td> <td></td> <td>0.1</td> <td>18.6</td> <td></td> <td></td> <td>68.2</td> <td>0.5 </td></tr> <tr> <td align="left">Sunflower, high linoleic<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>5.9</td> <td>4.5</td> <td></td> <td></td> <td></td> <td></td> <td>19.5</td> <td></td> <td></td> <td>65.7</td> <td> </td></tr> <tr> <td align="left">Sunflower, linoleic<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>5.4</td> <td>3.5</td> <td></td> <td></td> <td></td> <td>0.2</td> <td>45.3</td> <td></td> <td></td> <td>39.8</td> <td>0.2 </td></tr> <tr> <td align="left">Sunflower, mid-oleic<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>4.2</td> <td>3.6</td> <td>0.3</td> <td>0.8</td> <td></td> <td>0.1</td> <td>57</td> <td>0.2</td> <td></td> <td>28.9</td> <td> </td></tr> <tr> <td align="left">Sunflower, high oleic<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>3.7</td> <td>4.3</td> <td></td> <td>1</td> <td></td> <td>0.1</td> <td>82.6</td> <td>1</td> <td></td> <td>3.6</td> <td>0.2 </td></tr> <tr> <td align="left">Sunflower, high oleic I<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011148-53">[52]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>5</td> <td>3</td> <td></td> <td></td> <td></td> <td></td> <td>82</td> <td></td> <td></td> <td>9</td> <td> </td></tr> <tr> <td align="left">Sunflower, high oleic II<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011148-53">[52]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>5</td> <td>4</td> <td></td> <td></td> <td></td> <td></td> <td>90</td> <td></td> <td></td> <td>1</td> <td> </td></tr> <tr> <td align="left">Tallow, beef<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td>0.9</td> <td>3.7</td> <td>24.9</td> <td>18.9</td> <td></td> <td></td> <td></td> <td>4.2</td> <td>36</td> <td>0.3</td> <td></td> <td>3.1</td> <td>0.6 </td></tr> <tr> <td align="left">Tallow, mutton<a href="#cite_note-national.nutrient.database-37">[37]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>3.8</td> <td>21.5</td> <td>19.5</td> <td></td> <td></td> <td></td> <td>2.3</td> <td>37.6</td> <td></td> <td></td> <td>5.5</td> <td>2.3 </td></tr> <tr> <td align="left">Walnut<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011329-40">[40]</a></td> <td></td> <td></td> <td></td> <td></td> <td></td> <td>0.1</td> <td>6.7</td> <td>2.3</td> <td>0.1</td> <td></td> <td></td> <td>0.2</td> <td>21</td> <td>0.2</td> <td></td> <td>57.5</td> <td>11.6 </td></tr> <tr> <th style="text-align:left;" colspan="18"><a href="#cite_note-54">[53]</a> Parts per hundred </th></tr> </tbody></table> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-52"><a href="#cite_ref-52">^</a> Warner and Gupta reported fishy and stale flavors in potato chips fried in this oil and attributed them to the unusual linoleic:linolenic acids ratio.<a href="#cite_note-warner.gupta.2005-44">[44]</a> </li> </ol></div></div> <div class="mw-heading mw-heading3"><h3 id="Smoke_point">Smoke point</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=6" title="Edit section: Smoke point">edit</a>]</div> The smoke point is marked by "a continuous wisp of smoke".<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011122-55">[54]</a> It is the temperature at which an oil starts to burn, leading to a burnt flavor in the foods being prepared and degradation of <a href="/wiki/Nutrients" class="mw-redirect" title="Nutrients">nutrients</a> and <a href="/wiki/Phytochemical" title="Phytochemical">phytochemicals</a> characteristic of the oil.<a href="#cite_note-beck-56">[55]</a> Above the smoke point are flash and fire points.<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011122-55">[54]</a> The flash point is the temperature at which oil vapors will ignite but are not produced in sufficient quantities to stay lit. The flash point generally occurs at about 275–330 °C (527–626 °F).<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201190-57">[56]</a> The fire point is the temperature at which hot oil produces sufficient vapors they will catch on fire and burn.<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201190-57">[56]</a> As frying hours increase, all these temperature points decrease.<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201190-57">[56]</a> They depend more on an oil's acidity than fatty-acid profile.<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011149-58">[57]</a> The smoke point of cooking oils varies generally in association with how oil is refined: a higher smoke point results from removal of impurities and free fatty acids.<a href="#cite_note-beck-56">[55]</a> Residual solvent remaining from the refining process may decrease the smoke point.<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011149-58">[57]</a> It has been reported to increase with the inclusion of antioxidants (BHA, BHT, and TBHQ). For these reasons, the published smoke points of oils may vary.<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011149-58">[57]</a> <div style="float:none"> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist"><ul><li class="nv-view"><a href="/wiki/Template:Smoke_point_of_cooking_oils" title="Template:Smoke point of cooking oils">view</a></li><li class="nv-talk"><a href="/wiki/Template_talk:Smoke_point_of_cooking_oils" title="Template talk:Smoke point of cooking oils">talk</a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Smoke_point_of_cooking_oils" title="Special:EditPage/Template:Smoke point of cooking oils">edit</a></li></ul></div> <table class="wikitable sortable"> <tbody><tr> <th>Fat</th> <th>Quality</th> <th colspan="2">Smoke point<a href="#cite_note-59">[caution 1]</a> </th></tr> <tr> <td style="text-align:right;"><a href="/wiki/Almond" title="Almond">Almond oil</a></td> <td></td> <td>221 °C</td> <td>430 °F<a href="#cite_note-60">[58]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></td> <td>Refined</td> <td>271 °C</td> <td>520 °F<a href="#cite_note-scott-61">[59]</a><a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></td> <td>Unrefined</td> <td>250 °C</td> <td>482 °F<a href="#cite_note-63">[61]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Tallow" title="Tallow">Beef tallow</a></td> <td></td> <td>250 °C</td> <td>480 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Butter" title="Butter">Butter</a></td> <td></td> <td>150 °C</td> <td>302 °F<a href="#cite_note-chef9-64">[62]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Clarified_butter" title="Clarified butter">Butter</a></td> <td>Clarified</td> <td>250 °C</td> <td>482 °F<a href="#cite_note-65">[63]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Castor_oil" title="Castor oil">Castor oil</a></td> <td>Refined</td> <td>200 °C<a href="#cite_note-detwiler-66">[64]</a></td> <td>392 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></td> <td>Refined, dry</td> <td>204 °C</td> <td>400 °F<a href="#cite_note-nutiva1-67">[65]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></td> <td>Unrefined, dry expeller pressed, virgin</td> <td>177 °C</td> <td>350 °F<a href="#cite_note-nutiva1-67">[65]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></td> <td></td> <td>230–238 °C<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011284-68">[66]</a></td> <td>446–460 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></td> <td>Unrefined</td> <td>178 °C<a href="#cite_note-detwiler-66">[64]</a></td> <td>352 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Cottonseed_oil" title="Cottonseed oil">Cottonseed oil</a></td> <td>Refined, bleached, deodorized</td> <td>220–230 °C<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011214-69">[67]</a></td> <td>428–446 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Linseed_oil" title="Linseed oil">Flaxseed oil</a></td> <td>Unrefined</td> <td>107 °C</td> <td>225 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Grape_seed_oil" title="Grape seed oil">Grape seed oil</a></td> <td></td> <td>216 °C</td> <td>421 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Lard" title="Lard">Lard</a></td> <td></td> <td>190 °C</td> <td>374 °F<a href="#cite_note-chef9-64">[62]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></td> <td></td> <td>250 °C</td> <td>480 °F<a href="#cite_note-70">[68]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Refined</td> <td>199–243 °C</td> <td>390–470 °F<a href="#cite_note-North_American_Olive_Oil_Association-71">[69]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Virgin</td> <td>210 °C</td> <td>410 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Extra virgin, low acidity, high quality</td> <td>207 °C</td> <td>405 °F<a href="#cite_note-jonbarron.org-62">[60]</a><a href="#cite_note-Gray2015-72">[70]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Extra virgin</td> <td>190 °C</td> <td>374 °F<a href="#cite_note-Gray2015-72">[70]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a></td> <td>Fractionated</td> <td>235 °C<a href="#cite_note-73">[71]</a></td> <td>455 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></td> <td>Refined</td> <td>232 °C<a href="#cite_note-jonbarron.org-62">[60]</a></td> <td>450 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></td> <td></td> <td>227–229 °C<a href="#cite_note-jonbarron.org-62">[60]</a><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011234-74">[72]</a></td> <td>441–445 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></td> <td>Unrefined</td> <td>160 °C<a href="#cite_note-jonbarron.org-62">[60]</a></td> <td>320 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Pecan_oil" title="Pecan oil">Pecan oil</a></td> <td></td> <td>243 °C<a href="#cite_note-75">[73]</a></td> <td>470 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td></td> <td>220–230 °C<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011121-76">[74]</a></td> <td>428–446 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td>Expeller press</td> <td>190–232 °C</td> <td>375–450 °F<a href="#cite_note-77">[75]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td>Refined</td> <td>204 °C</td> <td>400 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td>Unrefined</td> <td>107 °C</td> <td>225 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a></td> <td>Refined</td> <td>232 °C<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011303-49">[49]</a></td> <td>450 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></td> <td>Unrefined</td> <td>107 °C</td> <td>225 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></td> <td>Semirefined</td> <td>160 °C</td> <td>320 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></td> <td>Refined</td> <td>266 °C</td> <td>510 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></td> <td>Unrefined</td> <td>177 °C</td> <td>350 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></td> <td>Semirefined</td> <td>232 °C</td> <td>450 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a></td> <td></td> <td>234 °C<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201192-78">[76]</a></td> <td>453 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td>Neutralized, dewaxed, bleached & deodorized</td> <td>252–254 °C<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011153-79">[77]</a></td> <td>486–489 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td>Semirefined</td> <td>232 °C<a href="#cite_note-jonbarron.org-62">[60]</a></td> <td>450 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td></td> <td>227 °C<a href="#cite_note-jonbarron.org-62">[60]</a></td> <td>441 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td>Unrefined, first cold-pressed, raw</td> <td>107 °C<a href="#cite_note-80">[78]</a></td> <td>225 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil, high oleic</a></td> <td>Refined</td> <td>232 °C</td> <td>450 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil, high oleic</a></td> <td>Unrefined</td> <td>160 °C</td> <td>320 °F<a href="#cite_note-jonbarron.org-62">[60]</a> </td></tr> <tr> <td style="text-align:right;">Vegetable oil blend</td> <td>Refined</td> <td>220 °C<a href="#cite_note-Gray2015-72">[70]</a></td> <td>428 °F </td></tr></tbody></table></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-59"><a href="#cite_ref-59">^</a> Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFGunstone2011" class="citation book cs1">Gunstone, Frank D., ed. (17 March 2011). <a rel="nofollow" class="external text" href="https://www.google.co.in/books/edition/_/lnk2tdo8_P4C?hl=en">Vegetable Oils in Food Technology: Composition, Properties and Uses</a>. Wiley, Inc. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/1083187382">1083187382</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Vegetable+Oils+in+Food+Technology%3A+Composition%2C+Properties+and+Uses&rft.pub=Wiley%2C+Inc.&rft.date=2011-03-17&rft_id=info%3Aoclcnum%2F1083187382&rft_id=https%3A%2F%2Fwww.google.co.in%2Fbooks%2Fedition%2F_%2Flnk2tdo8_P4C%3Fhl%3Den&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988">) </li> </ol></div></div> <a href="/wiki/Vegetable_oil" title="Vegetable oil">Oils</a> are extracted from nuts, seeds, olives, grains or legumes by <a href="/wiki/Extract" title="Extract">extraction</a> using industrial chemicals or by mechanical processes. <a href="/wiki/Expeller_pressing" title="Expeller pressing">Expeller pressing</a> is a chemical-free process that collects oils from a source using a mechanical press with minimal heat. <a href="/wiki/Cold-pressed_juice" title="Cold-pressed juice">Cold-pressed oils</a> are extracted under a controlled temperature setting usually below 105 °C (221 °F) intended to preserve naturally occurring phytochemicals, such as <a href="/wiki/Polyphenols" class="mw-redirect" title="Polyphenols">polyphenols</a>, <a href="/wiki/Tocotrienols" class="mw-redirect" title="Tocotrienols">tocotrienols</a>, <a href="/wiki/Plant_sterols" class="mw-redirect" title="Plant sterols">plant sterols</a> and <a href="/wiki/Vitamin_E" title="Vitamin E">vitamin E</a> which collectively affect color, flavor, aroma and nutrient value.<a href="#cite_note-beck-56">[55]</a><a href="#cite_note-81">[79]</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist"><ul><li class="nv-view"><a href="/wiki/Template:Types_of_cooking_oils_and_fats" title="Template:Types of cooking oils and fats">view</a></li><li class="nv-talk"><a href="/w/index.php?title=Template_talk:Types_of_cooking_oils_and_fats&action=edit&redlink=1" class="new" title="Template talk:Types of cooking oils and fats (page does not exist)">talk</a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Types_of_cooking_oils_and_fats" title="Special:EditPage/Template:Types of cooking oils and fats">edit</a></li></ul></div> <table class="wikitable sortable"> <tbody><tr> <th rowspan="2">Type of oil or fat </th> <th data-sort-type="number"><a href="/wiki/Saturated_fat" title="Saturated fat">SFA</a> </th> <th data-sort-type="number"><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">MUFA</a> </th> <th data-sort-type="number"><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">PUFA</a> </th> <th colspan="2">Omega- </th> <th rowspan="2"><a href="/wiki/Smoke_point" title="Smoke point">Smoke point</a> <a href="#cite_note-isbn0-8493-2364-9-82">[80]</a><a href="#cite_note-83">[81]</a> </th> <th rowspan="2">Uses </th></tr> <tr> <th> </th> <th> </th> <th> </th> <th data-sort-type="number"><a href="/wiki/Omega-3_fatty_acid" title="Omega-3 fatty acid">3</a> </th> <th data-sort-type="number"><a href="/wiki/Omega-6_fatty_acid" title="Omega-6 fatty acid">6</a> </th></tr> <tr> <td><a href="/wiki/Almond" title="Almond">Almond</a> </td> <td align="right">8% </td> <td align="right">66% </td> <td align="right">26% </td> <td align="right">0 </td> <td align="right">17% </td> <td>221 °C (430 °F) </td> <td>Baking, sauces, flavoring </td></tr> <tr> <td><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a> </td> <td align="right">12% </td> <td align="right">74% </td> <td align="right">14% </td> <td align="right">0.95% </td> <td align="right">12% </td> <td>271 °C (520 °F) </td> <td>Frying, sautéing, dipping oil, salad oil </td></tr> <tr> <td><a href="/wiki/Butter" title="Butter">Butter</a> </td> <td align="right">66% </td> <td align="right">30% </td> <td align="right">4% </td> <td align="right">0.3% </td> <td align="right">2.7% </td> <td>150 °C (302 °F) </td> <td>Cooking, baking, condiment, sauces, flavoring </td></tr> <tr> <td><a href="/wiki/Clarified_butter" title="Clarified butter">Butter, clarified</a>, <a href="/wiki/Ghee" title="Ghee">Ghee</a> </td> <td align="right">65% </td> <td align="right">32% </td> <td align="right">3% </td> <td align="right">0 </td> <td align="right">0 </td> <td>190–250 °C (374–482 °F) </td> <td>Deep frying, cooking, <a href="/wiki/Saut%C3%A9ing" title="Sautéing">sautéing</a>, condiment, flavoring </td></tr> <tr> <td><a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola oil</a> </td> <td align="right">6% </td> <td align="right">62% </td> <td align="right">32% </td> <td align="right">9.1% </td> <td align="right">18% </td> <td>225 °C (437 °F)<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011121-76">[74]</a> </td> <td>Frying, baking, salad dressings </td></tr> <tr> <td><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a> (virgin) </td> <td align="right">92% </td> <td align="right">6% </td> <td align="right">2% </td> <td align="right">0 </td> <td align="right">1.8% </td> <td>177 °C (351 °F) </td> <td>Cooking, tropical cuisine, beauty products </td></tr> <tr> <td><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a> </td> <td align="right">13% </td> <td align="right">25% </td> <td align="right">62% </td> <td align="right">1.1% </td> <td align="right">53% </td> <td>235 °C (455 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Frying, baking, salad dressings, margarine, shortening </td></tr> <tr> <td><a href="/wiki/Cottonseed_oil" title="Cottonseed oil">Cottonseed oil</a> </td> <td align="right">24% </td> <td align="right">26% </td> <td align="right">50% </td> <td align="right">0.2% </td> <td align="right">50% </td> <td>216 °C (421 °F) </td> <td>Margarine, shortening, salad dressings, commercially fried products </td></tr> <tr> <td><a href="/wiki/Diacylglycerol_oil" title="Diacylglycerol oil">Diacylglycerol (DAG) oil</a> </td> <td align="right">3.05% </td> <td align="right">37.95% </td> <td align="right">59% </td> <td align="right">0 </td> <td align="right">- </td> <td>215 °C (419 °F) </td> <td>Frying, baking, salad oil </td></tr> <tr> <td><a href="/wiki/Linseed_oil" title="Linseed oil">Linseed oil</a><a href="#cite_note-vereshagin-85">[83]</a> </td> <td align="right">11% </td> <td align="right">21% </td> <td align="right">68% </td> <td align="right">53% </td> <td align="right">13% </td> <td>107 °C (225 °F) </td> <td>Salad dressings, nutritional supplement </td></tr> <tr> <td><a href="/wiki/Grape_seed_oil" title="Grape seed oil">Grapeseed oil</a> </td> <td align="right">12% </td> <td align="right">17% </td> <td align="right">71% </td> <td align="right">0.1% </td> <td align="right">69% </td> <td>204 °C (399 °F) </td> <td>Cooking, salad dressings, margarine </td></tr> <tr> <td><a href="/wiki/Hemp_oil" title="Hemp oil">Hemp oil</a> </td> <td align="right">9% </td> <td align="right">12% </td> <td align="right">79% </td> <td align="right">18% </td> <td align="right">55% </td> <td>165 °C (329 °F) </td> <td>Cooking, salad dressings </td></tr> <tr> <td><a href="/wiki/Lard" title="Lard">Lard</a> </td> <td align="right">41% </td> <td align="right">47% </td> <td align="right">2% </td> <td align="right">1% </td> <td align="right">10% </td> <td>183–205 °C (361–401 °F) </td> <td>Baking, frying </td></tr> <tr> <td><a href="/wiki/Macadamia_oil" title="Macadamia oil">Macadamia oil</a> </td> <td align="right">12.5% </td> <td align="right">84% </td> <td align="right">3.5% </td> <td align="right">0 </td> <td align="right">2.8% </td> <td>210 °C (410 °F) </td> <td>Cooking, frying, deep frying, salads, dressings. A slightly nutty odour. </td></tr> <tr> <td><a href="/wiki/Margarine" title="Margarine">Margarine</a> (hard) </td> <td align="right">80% </td> <td align="right">14% </td> <td align="right">6% </td> <td align="right">2% </td> <td align="right">22% </td> <td>150 °C (302 °F) </td> <td>Cooking, baking, condiment </td></tr> <tr> <td><a href="/wiki/Margarine" title="Margarine">Margarine</a> (soft) </td> <td align="right">20% </td> <td align="right">47% </td> <td align="right">33% </td> <td align="right">2.4% </td> <td align="right">23% </td> <td>150–160 °C (302–320 °F) </td> <td>Cooking, baking, condiment </td></tr> <tr> <td><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a> </td> <td align="right">13% </td> <td align="right">60% </td> <td align="right">21% </td> <td align="right">5.9% </td> <td align="right">15% </td> <td>254 °C (489 °F) </td> <td>Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. </td></tr> <tr> <td><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a> (extra virgin) </td> <td align="right">14% </td> <td align="right">73% </td> <td align="right">11% </td> <td align="right">0.7% </td> <td align="right">9.8% </td> <td>190 °C (374 °F) </td> <td>Cooking, salad oils, margarine </td></tr> <tr> <td><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a> (virgin) </td> <td align="right">14% </td> <td align="right">73% </td> <td align="right">11% </td> <td align="right">0.7% </td> <td align="right">9.8% </td> <td>215 °C (419 °F) </td> <td>Cooking, salad oils, margarine </td></tr> <tr> <td><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a> (refined) </td> <td align="right">14% </td> <td align="right">73% </td> <td align="right">11% </td> <td align="right">0 </td> <td align="right">0 </td> <td>225 °C (437 °F) </td> <td>Sautee, stir frying, deep frying, cooking, salad oils, margarine </td></tr> <tr> <td><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a> (extra light) </td> <td align="right">14% </td> <td align="right">73% </td> <td align="right">11% </td> <td align="right">0 </td> <td align="right">0 </td> <td>242 °C (468 °F) </td> <td>Sautee, stir frying, frying, deep frying, cooking, salad oils, margarine </td></tr> <tr> <td><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a> </td> <td align="right">52% </td> <td align="right">38% </td> <td align="right">10% </td> <td align="right">0.2% </td> <td align="right">9.1% </td> <td>230 °C (446 °F) </td> <td>Frying,<a href="#cite_note-86">[84]</a> cooking, flavoring, vegetable oil, shortening </td></tr> <tr> <td><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a> </td> <td align="right">18% </td> <td align="right">49% </td> <td align="right">33% </td> <td align="right">0 </td> <td align="right">31% </td> <td>231 °C (448 °F) </td> <td>Frying, cooking, salad oils, margarine, deep frying </td></tr> <tr> <td><a href="/wiki/Pumpkin_seed_oil" title="Pumpkin seed oil">Pumpkin seed oil</a> </td> <td align="right">8% </td> <td align="right">36% </td> <td align="right">57% </td> <td align="right">0% </td> <td align="right">64% </td> <td>121 °C (250 °F) </td> <td>Salad oils </td></tr> <tr> <td><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a> </td> <td align="right">20% </td> <td align="right">47% </td> <td align="right">33% </td> <td align="right">1.6% </td> <td align="right">33% </td> <td>213 °C (415 °F)<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011303-49">[49]</a> </td> <td>Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. </td></tr> <tr> <td><a href="/wiki/Safflower" title="Safflower">Safflower oil</a> (high oleic)<a href="#cite_note-87">[85]</a><a href="#cite_note-jonbarron1-88">[86]</a> </td> <td align="right">6% </td> <td align="right">75% </td> <td align="right">13% </td> <td align="right"> </td> <td align="right"> </td> <td>242 °C (468 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Frying, cooking </td></tr> <tr> <td><a href="/wiki/Safflower" title="Safflower">Safflower oil</a> (linoleic)<a href="#cite_note-89">[87]</a> </td> <td align="right">6% </td> <td align="right">14% </td> <td align="right">75% </td> <td align="right"> </td> <td align="right"> </td> <td>242 °C (468 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Cooking, salad dressings, margarine </td></tr> <tr> <td><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a> (unrefined) </td> <td align="right">14% </td> <td align="right">43% </td> <td align="right">43% </td> <td align="right">0.3 </td> <td align="right">41% </td> <td>177 °C (351 °F) </td> <td>Cooking </td></tr> <tr> <td><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a> (semi-refined) </td> <td align="right">14% </td> <td align="right">43% </td> <td align="right">43% </td> <td align="right">0.3 </td> <td align="right">41% </td> <td>232 °C (450 °F) </td> <td>Cooking, deep frying </td></tr> <tr> <td><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a> </td> <td align="right">15% </td> <td align="right">24% </td> <td align="right">61% </td> <td align="right">6.7% </td> <td align="right">50% </td> <td>240 °C (464 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Cooking, salad dressings, vegetable oil, margarine, shortening </td></tr> <tr> <td><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a> (high oleic, refined)<a href="#cite_note-Sunflower_Oil_Fatty_Acid_Profiles-90">[88]</a> </td> <td align="right">9% </td> <td align="right">82% </td> <td align="right">9% </td> <td align="right">0.2% </td> <td align="right">3.6% </td> <td>244 °C (471 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Frying, cooking<a href="#cite_note-91">[89]</a> </td></tr> <tr> <td><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a> (linoleic, refined)<a href="#cite_note-Sunflower_Oil_Fatty_Acid_Profiles-90">[88]</a> </td> <td align="right">11% </td> <td align="right">20% </td> <td align="right">69% </td> <td align="right">0% </td> <td align="right">56% </td> <td>240 °C (464 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Cooking, salad dressings, margarine, shortening </td></tr> <tr> <td><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a> (mid-oleic, refined, NuSun)<a href="#cite_note-Sunflower_Oil_Fatty_Acid_Profiles-90">[88]</a> </td> <td align="right">9% </td> <td align="right">65% </td> <td align="right">26% </td> <td align="right"> </td> <td align="right"> </td> <td>211 °C (412 °F)<a href="#cite_note-transfatsreplacementsolutions-84">[82]</a> </td> <td>Commercial food manufacturing </td></tr> <tr> <td><a href="/wiki/Tea_seed_oil" title="Tea seed oil">Tea seed oil</a><a href="#cite_note-92">[90]</a> </td> <td align="right">22% </td> <td align="right">60% </td> <td align="right">18% </td> <td align="right">0.7% </td> <td align="right">22% </td> <td>252 °C (486 °F) </td> <td>Cooking, salad dressings, stir frying, frying, margarine </td></tr> <tr> <td><a href="/wiki/Tallow" title="Tallow">Tallow</a><a href="#cite_note-93">[91]</a> </td> <td align="right">43% </td> <td align="right">50% </td> <td align="right">4% </td> <td align="right">1% </td> <td align="right">3% </td> <td>249 °C (480 °F) </td> <td>Cooking, shortening, pemmican, deep frying </td></tr> <tr> <td><a href="/wiki/Walnut_oil" title="Walnut oil">Walnut oil</a> (semi-refined) </td> <td align="right">9% </td> <td align="right">23% </td> <td align="right">63% </td> <td align="right">10% </td> <td align="right">53% </td> <td>204 °C (399 °F)<a href="#cite_note-94">[92]</a> </td> <td>Salad dressings, added to cold dishes to enhance flavor </td></tr> <tr> <th style="text-align:left;" colspan="8"><a href="#cite_note-95">[93]</a> </th></tr> </tbody></table> <div class="noprint"> <div class="mw-heading mw-heading3"><h3 id="Comparison_to_other_types_of_food">Comparison to other types of food</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=7" title="Edit section: Comparison to other types of food">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1214851843">.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}@media all and (max-width:500px){.mw-parser-output .hidden-begin{width:auto!important;clear:none!important;float:none!important}}</style><div class="hidden-begin mw-collapsible mw-collapsible-leftside-toggle mw-collapsed noprint" style=""><div class="hidden-title skin-nightmode-reset-color" style="text-align:left;">Fat composition in different foods</div><div class="hidden-content mw-collapsible-content" style=""> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist"><ul><li class="nv-view"><a href="/wiki/Template:Fat_composition_in_different_foods_(table)" title="Template:Fat composition in different foods (table)">view</a></li><li class="nv-talk"><a href="/wiki/Template_talk:Fat_composition_in_different_foods_(table)" title="Template talk:Fat composition in different foods (table)">talk</a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Fat_composition_in_different_foods_(table)" title="Special:EditPage/Template:Fat composition in different foods (table)">edit</a></li></ul></div><figure class="mw-halign-right" typeof="mw:File"><a href="/wiki/File:Fat_composition_in_foods.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Fat_composition_in_foods.svg/260px-Fat_composition_in_foods.svg.png" decoding="async" width="260" height="1516" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Fat_composition_in_foods.svg/390px-Fat_composition_in_foods.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Fat_composition_in_foods.svg/520px-Fat_composition_in_foods.svg.png 2x" data-file-width="411" data-file-height="2397" /></a><figcaption></figcaption></figure> <table class="wikitable sortable" style="text-align:right"> <tbody><tr> <th rowspan="2">Food</th> <th>Saturated</th> <th>Mono- unsaturated</th> <th>Poly- unsaturated </th></tr> <tr> <th colspan="3">As weight percent (%) of total fat </th></tr> <tr> <th colspan="4"><a class="mw-selflink selflink">Cooking oils</a> </th></tr> <tr> <td><a href="/wiki/Algal_oil" class="mw-redirect" title="Algal oil">Algal oil</a><a href="#cite_note-96">[94]</a></td> <td>4</td> <td>92</td> <td>4 </td></tr> <tr> <td><a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a><a href="#cite_note-uccs.edu-97">[95]</a></td> <td>8</td> <td>64</td> <td>28 </td></tr> <tr> <td><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></td> <td>87</td> <td>13</td> <td>0 </td></tr> <tr> <td><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></td> <td>13</td> <td>24</td> <td>59 </td></tr> <tr> <td><a href="/wiki/Cottonseed_oil" title="Cottonseed oil">Cottonseed oil</a><a href="#cite_note-uccs.edu-97">[95]</a></td> <td>27</td> <td>19</td> <td>54 </td></tr> <tr> <td><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a><a href="#cite_note-usda-98">[96]</a></td> <td>14</td> <td>73</td> <td>11 </td></tr> <tr> <td><a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">Palm kernel oil</a><a href="#cite_note-uccs.edu-97">[95]</a></td> <td>86</td> <td>12</td> <td>2 </td></tr> <tr> <td><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a><a href="#cite_note-uccs.edu-97">[95]</a></td> <td>51</td> <td>39</td> <td>10 </td></tr> <tr> <td><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a><a href="#cite_note-99">[97]</a></td> <td>17</td> <td>46</td> <td>32 </td></tr> <tr> <td><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a></td> <td>25</td> <td>38</td> <td>37 </td></tr> <tr> <td><a href="/wiki/Safflower" title="Safflower">Safflower oil, high oleic</a><a href="#cite_note-100">[98]</a></td> <td>6</td> <td>75</td> <td>14 </td></tr> <tr> <td><a href="/wiki/Safflower" title="Safflower">Safflower oil, linoleic</a><a href="#cite_note-uccs.edu-97">[95]</a><a href="#cite_note-101">[99]</a></td> <td>6</td> <td>14</td> <td>75 </td></tr> <tr> <td><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a></td> <td>15</td> <td>24</td> <td>58 </td></tr> <tr> <td><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a><a href="#cite_note-102">[100]</a></td> <td>11</td> <td>20</td> <td>69 </td></tr> <tr> <td><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></td> <td>11</td> <td>59</td> <td>21 </td></tr> <tr> <th colspan="4">Dairy products </th></tr> <tr> <td><a href="/wiki/Butterfat" title="Butterfat">Butterfat</a><a href="#cite_note-uccs.edu-97">[95]</a></td> <td>66</td> <td>30</td> <td>4 </td></tr> <tr> <td><a href="/wiki/Cheese" title="Cheese">Cheese</a>, regular</td> <td>64</td> <td>29</td> <td>3 </td></tr> <tr> <td>Cheese, light</td> <td>60</td> <td>30</td> <td>0 </td></tr> <tr> <td>Ice cream, gourmet</td> <td>62</td> <td>29</td> <td>4 </td></tr> <tr> <td>Ice cream, light</td> <td>62</td> <td>29</td> <td>4 </td></tr> <tr> <td><a href="/wiki/Milk" title="Milk">Milk</a>, whole</td> <td>62</td> <td>28</td> <td>4 </td></tr> <tr> <td>Milk, 2%</td> <td>62</td> <td>30</td> <td>0 </td></tr> <tr> <td><a href="/wiki/Whipped_cream" title="Whipped cream">Whipping cream</a><a href="#cite_note-103">[101]</a>*</td> <td>66</td> <td>26</td> <td>5 </td></tr> <tr> <th colspan="4">Meats </th></tr> <tr> <td>Beef</td> <td>33</td> <td>38</td> <td>5 </td></tr> <tr> <td>Ground sirloin</td> <td>38</td> <td>44</td> <td>4 </td></tr> <tr> <td>Pork chop</td> <td>35</td> <td>44</td> <td>8 </td></tr> <tr> <td>Ham</td> <td>35</td> <td>49</td> <td>16 </td></tr> <tr> <td>Chicken breast</td> <td>29</td> <td>34</td> <td>21 </td></tr> <tr> <td>Chicken</td> <td>34</td> <td>23</td> <td>30 </td></tr> <tr> <td>Turkey breast</td> <td>30</td> <td>20</td> <td>30 </td></tr> <tr> <td>Turkey drumstick</td> <td>32</td> <td>22</td> <td>30 </td></tr> <tr> <td>Fish, orange roughy</td> <td>23</td> <td>15</td> <td>46 </td></tr> <tr> <td>Salmon</td> <td>28</td> <td>33</td> <td>28 </td></tr> <tr> <td>Hot dog, beef</td> <td>42</td> <td>48</td> <td>5 </td></tr> <tr> <td>Hot dog, turkey</td> <td>28</td> <td>40</td> <td>22 </td></tr> <tr> <td>Burger, fast food</td> <td>36</td> <td>44</td> <td>6 </td></tr> <tr> <td>Cheeseburger, fast food</td> <td>43</td> <td>40</td> <td>7 </td></tr> <tr> <td>Breaded chicken sandwich</td> <td>20</td> <td>39</td> <td>32 </td></tr> <tr> <td>Grilled chicken sandwich</td> <td>26</td> <td>42</td> <td>20 </td></tr> <tr> <td>Sausage, Polish</td> <td>37</td> <td>46</td> <td>11 </td></tr> <tr> <td>Sausage, turkey</td> <td>28</td> <td>40</td> <td>22 </td></tr> <tr> <td>Pizza, sausage</td> <td>41</td> <td>32</td> <td>20 </td></tr> <tr> <td>Pizza, cheese</td> <td>60</td> <td>28</td> <td>5 </td></tr> <tr> <th colspan="4">Nuts </th></tr> <tr> <td><a href="/wiki/Almond" title="Almond">Almonds</a> dry roasted</td> <td>9</td> <td>65</td> <td>21 </td></tr> <tr> <td><a href="/wiki/Cashew" title="Cashew">Cashews</a> dry roasted</td> <td>20</td> <td>59</td> <td>17 </td></tr> <tr> <td><a href="/wiki/Macadamia" title="Macadamia">Macadamia</a> dry roasted</td> <td>15</td> <td>79</td> <td>2 </td></tr> <tr> <td><a href="/wiki/Peanut" title="Peanut">Peanut</a> dry roasted</td> <td>14</td> <td>50</td> <td>31 </td></tr> <tr> <td><a href="/wiki/Pecan" title="Pecan">Pecans</a> dry roasted</td> <td>8</td> <td>62</td> <td>25 </td></tr> <tr> <td><a href="/wiki/Flax#Flax_seeds" title="Flax">Flaxseeds</a>, ground</td> <td>8</td> <td>23</td> <td>65 </td></tr> <tr> <td><a href="/wiki/Sesame#Cuisine" title="Sesame">Sesame seeds</a></td> <td>14</td> <td>38</td> <td>44 </td></tr> <tr> <td><a href="/wiki/Soybean" title="Soybean">Soybeans</a></td> <td>14</td> <td>22</td> <td>57 </td></tr> <tr> <td><a href="/wiki/Sunflower_seed" title="Sunflower seed">Sunflower seeds</a></td> <td>11</td> <td>19</td> <td>66 </td></tr> <tr> <td><a href="/wiki/Walnut" title="Walnut">Walnuts</a> dry roasted</td> <td>9</td> <td>23</td> <td>63 </td></tr> <tr> <th colspan="4">Sweets and baked goods </th></tr> <tr> <td>Candy, chocolate bar</td> <td>59</td> <td>33</td> <td>3 </td></tr> <tr> <td>Candy, fruit chews</td> <td>14</td> <td>44</td> <td>38 </td></tr> <tr> <td>Cookie, oatmeal raisin</td> <td>22</td> <td>47</td> <td>27 </td></tr> <tr> <td>Cookie, chocolate chip</td> <td>35</td> <td>42</td> <td>18 </td></tr> <tr> <td>Cake, yellow</td> <td>60</td> <td>25</td> <td>10 </td></tr> <tr> <td>Pastry, Danish</td> <td>50</td> <td>31</td> <td>14 </td></tr> <tr> <th colspan="4">Fats added during cooking or at the table </th></tr> <tr> <td><a href="/wiki/Butter" title="Butter">Butter</a>, stick</td> <td>63</td> <td>29</td> <td>3 </td></tr> <tr> <td>Butter, whipped</td> <td>62</td> <td>29</td> <td>4 </td></tr> <tr> <td><a href="/wiki/Margarine" title="Margarine">Margarine</a>, stick</td> <td>18</td> <td>39</td> <td>39 </td></tr> <tr> <td>Margarine, tub</td> <td>16</td> <td>33</td> <td>49 </td></tr> <tr> <td>Margarine, light tub</td> <td>19</td> <td>46</td> <td>33 </td></tr> <tr> <td>Lard</td> <td>39</td> <td>45</td> <td>11 </td></tr> <tr> <td>Shortening</td> <td>25</td> <td>45</td> <td>26 </td></tr> <tr> <td>Chicken fat</td> <td>30</td> <td>45</td> <td>21 </td></tr> <tr> <td>Beef fat</td> <td>41</td> <td>43</td> <td>3 </td></tr> <tr> <td>Goose fat<a href="#cite_note-104">[102]</a></td> <td>33</td> <td>55</td> <td>11 </td></tr> <tr> <td>Dressing, blue cheese</td> <td>16</td> <td>54</td> <td>25 </td></tr> <tr> <td>Dressing, light Italian</td> <td>14</td> <td>24</td> <td>58 </td></tr> <tr> <th colspan="4">Other </th></tr> <tr> <td><a href="/wiki/Egg_oil" title="Egg oil">Egg yolk</a> fat<a href="#cite_note-105">[103]</a> </td> <td>36</td> <td>44</td> <td>16 </td></tr> <tr> <td><a href="/wiki/Avocado" title="Avocado">Avocado</a><a href="#cite_note-106">[104]</a> </td> <td>16</td> <td>71</td> <td>13 </td></tr> <tr> <td colspan="4">Unless else specified in boxes, then reference is:[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] </td></tr> <tr> <td colspan="4">* 3% is trans fats </td></tr></tbody></table> </div></div> </div> <div class="mw-heading mw-heading2"><h2 id="Extraction_and_refinement">Extraction and refinement</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=8" title="Edit section: Extraction and refinement">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 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.ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></div></td><td class="mbox-text"><div class="mbox-text-span">This section needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a>. Please help <a href="/wiki/Special:EditPage/Cooking_oil" title="Special:EditPage/Cooking oil">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed. (July 2021) (<a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a>)</div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Uljara.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Uljara.jpg/220px-Uljara.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Uljara.jpg/330px-Uljara.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Uljara.jpg/440px-Uljara.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Olive oil production in <a href="/wiki/Croatia" title="Croatia">Croatia</a></figcaption></figure> Cooking oil extraction and refinement are separate processes. Extraction first removes the oil, typically from a seed, nut or fruit. Refinement then alters the appearance, texture, taste, smell, or stability of the oil to meet buyer expectations. <div class="mw-heading mw-heading3"><h3 id="Extraction">Extraction</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=9" title="Edit section: Extraction">edit</a>]</div> There are three broad types of oil extraction: <ul><li>Chemical solvent extraction, most commonly using <a href="/wiki/Hexane" title="Hexane">hexane</a>.</li> <li>Pressing, using an <a href="/wiki/Expeller" class="mw-redirect" title="Expeller">expeller</a> press or cold press (pressing at low temperatures to prevent oil heating).</li> <li><a href="/wiki/Decanter_centrifuge" title="Decanter centrifuge">Decanter centrifuge</a>.</li></ul> In large-scale industrial oil extraction you will often see some combination of pressing, chemical extraction and/or centrifuging in order to extract the maximum amount of oil possible.<a href="#cite_note-How_cooking_oil_is_made-107">[105]</a> <div class="mw-heading mw-heading3"><h3 id="Refinement">Refinement</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=10" title="Edit section: Refinement">edit</a>]</div> Cooking oil can either be unrefined, or refined using one or more of the following refinement processes (in any combination):<a href="#cite_note-Mart1920-108">[106]</a> <ul><li>Distilling, which heats the oil to evaporate off chemical solvents from the extraction process.</li> <li>Degumming, by passing hot water through the oil to precipitate out gums and proteins that are soluble in water but not in oil, then discarding the water along with the impurities.</li> <li>Neutralization,<a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011236-109">[107]</a> or deacidification, which treats the oil with sodium hydroxide or sodium carbonate to pull out free fatty acids, phospholipids, pigments, and waxes.</li> <li>Bleaching, which removes "off-colored" components by treatment with <a href="/wiki/Fuller%27s_earth" title="Fuller's earth">fuller's earth</a>, activated carbon, or activated clays, followed by heating, filtering, then drying to recoup the oil.</li> <li>Dewaxing, or winterizing, improves clarity of oils intended for refrigeration by dropping them to low temperatures and removing any solids that form.</li> <li>Deodorizing, by treating with high-heat pressurized steam to evaporate less stable compounds that might cause "unusual" odors or tastes.<a href="#cite_note-Brad1871-110">[108]</a></li> <li>Preservative addition, including antioxidants such as <a href="/wiki/Butylated_hydroxyanisole" title="Butylated hydroxyanisole">BHA</a>, <a href="/wiki/Butylated_hydroxytoluene" title="Butylated hydroxytoluene">BHT</a>, and <a href="/wiki/Tocopherol" title="Tocopherol">tocopherol</a> to help preserve oils that have been made less stable due to high-temperature processing.</li></ul> Filtering, a non-chemical process which screens out larger particles, could be considered a step in refinement, although it does not alter the state of the oil. Most large-scale commercial cooking oil refinement will involve all of these steps in order to achieve a product that's uniform in taste, smell and appearance, and has a longer shelf life.<a href="#cite_note-How_cooking_oil_is_made-107">[105]</a> Cooking oil intended for the health food market will often be unrefined, which can result in a less stable product but minimizes exposure to high temperatures and chemical processing. <div class="mw-heading mw-heading2"><h2 id="Waste_cooking_oil">Waste cooking oil</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=11" title="Edit section: Waste cooking oil">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:SpentcookingoilbinAustinTX.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/SpentcookingoilbinAustinTX.JPG/220px-SpentcookingoilbinAustinTX.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/SpentcookingoilbinAustinTX.JPG/330px-SpentcookingoilbinAustinTX.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/29/SpentcookingoilbinAustinTX.JPG/440px-SpentcookingoilbinAustinTX.JPG 2x" data-file-width="2272" data-file-height="1704" /></a><figcaption>A bin for spent cooking oil in <a href="/wiki/Austin,_Texas" title="Austin, Texas">Austin, Texas</a>, managed by a recycling company.</figcaption></figure> Proper disposal of used cooking oil is an important waste-management concern. Oil can congeal in pipes, causing <a href="/wiki/Sanitary_sewer_overflow" title="Sanitary sewer overflow">sanitary sewer overflow</a>.<a href="#cite_note-111">[109]</a> Because of this, cooking oil should never be dumped in the kitchen sink or in the toilet bowl. The proper way to dispose of oil is to put it in a sealed non-recyclable container and discard it with regular garbage.<a href="#cite_note-112">[110]</a> Placing the container of oil in the refrigerator to harden also makes disposal easier and less messy. <div class="mw-heading mw-heading3"><h3 id="Recycling">Recycling</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=12" title="Edit section: Recycling">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Yellow_grease" title="Yellow grease">Yellow grease</a></div> Cooking oil can be recycled. It can be used in animal feed, soap, make-up, clothes, rubber, detergents, directly as fuel, and to produce <a href="/wiki/Biodiesel" title="Biodiesel">biodiesel</a>.<a href="#cite_note-113">[111]</a><a href="#cite_note-114">[112]</a><a href="#cite_note-115">[113]</a> In the recycling industry, used cooking oil recovered from restaurants and food-processing industries (typically from <a href="/wiki/Deep_fryer" title="Deep fryer">deep fryers</a> or <a href="/wiki/Griddle" title="Griddle">griddles</a>) is called yellow grease, recycled vegetable oil (RVO), used vegetable oil (UVO), or waste vegetable oil (WVO).<a href="#cite_note-pub32-116">[114]</a> <a href="/wiki/Grease_trap" title="Grease trap">Grease traps</a> or interceptors collect fats and oils from kitchen sinks and floor drains. The result is called brown grease, and unlike yellow grease its severe contaminants make it much harder to recycle. <div class="mw-heading mw-heading3"><h3 id="Adulteration">Adulteration</h3>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=13" title="Edit section: Adulteration">edit</a>]</div> <a href="/wiki/Gutter_oil" title="Gutter oil">Gutter oil</a> and trench oil are terms used in China to describe recycled oil processed to resemble virgin oil, but containing toxic contaminants and sold illegally for cooking; its origin is frequently brown grease from <a href="/wiki/Garbage" title="Garbage">garbage</a>.<a href="#cite_note-Time-117">[115]</a> In <a href="/wiki/Kenya" title="Kenya">Kenya</a>, thieves sell stolen electric <a href="/wiki/Transformer" title="Transformer">transformers</a> to operators of roadside <a href="/wiki/Food_stall" class="mw-redirect" title="Food stall">food stalls</a> for reuse of the oil in <a href="/wiki/Deep_frying" title="Deep frying">deep frying</a>, suitable for prolonged use longer than regular cooking oil, but a threat to consumer health due to the presence of <a href="/wiki/Polychlorinated_biphenyl" title="Polychlorinated biphenyl">PCBs</a> and <a href="/wiki/Polycyclic_aromatic_hydrocarbons" class="mw-redirect" title="Polycyclic aromatic hydrocarbons">polycyclic aromatic hydrocarbons</a>.<a href="#cite_note-118">[116]</a> <div class="mw-heading mw-heading2"><h2 id="References">References</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=14" title="Edit section: References">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><a href="#cite_ref-1">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.nlm.nih.gov/medlineplus/ency/patientinstructions/000104.htm">"Dietary fats explained"</a>. 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Belmont, CA: Wadsworth Publishing. p. 468. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-538-73498-1" title="Special:BookSources/0-538-73498-1"><bdi>0-538-73498-1</bdi></a>. Retrieved 2011-01-16. <q>The smoke point of an oil depends primarily on its free fatty acid content (FFA) and molecular weight. Through repeated use, as in a deep fryer, the oil accumulates food residues or by-products of the cooking process, that lower its smoke point further. 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Crosby Lockwood and Son. pp. <a rel="nofollow" class="external text" href="https://archive.org/details/in.ernet.dli.2015.32544/page/n96">79</a>-80.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Animal+and+Vegetable+Oils%2C+Fats%2C+%26+Waxes%3A+Their+Manufacture%2C+Refining%2C+and+Analysis%2C+including+the+Manufacture+of+Candles%2C+Margarine%2C+and+Butter&rft.pages=79-80&rft.pub=Crosby+Lockwood+and+Son&rft.date=1920&rft.aulast=Martin&rft.aufirst=Geoffrey&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fin.ernet.dli.2015.32544&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011236-109"><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011236_109-0">^</a> <a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 236. </li> <li id="cite_note-Brad1871-110"><a href="#cite_ref-Brad1871_110-0">^</a> <style data-mw-deduplicate="TemplateStyles:r1041539562">.mw-parser-output .citation{word-wrap:break-word}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}</style><a rel="nofollow" class="external text" href="https://worldwide.espacenet.com/textdoc?DB=EPODOC&IDX=US110626">US 110626</a>, Bradley, Henry W., "Improvement in compounds for culinary use", published 1871-01-03<span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.number=110626&rft.cc=US&rft.title=Improvement+in+compounds+for+culinary+use&rft.inventor=Bradley%2C+Henry+W.&rft.pubdate=1871-01-03">  </li> <li id="cite_note-111"><a href="#cite_ref-111">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.natureba.com.br/nature/saving-water.htm">"Tips to avoid water waste and to require the preservation of hydro-resources"</a>. Natureba - Educação Ambiental. Retrieved 2007-09-05.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Natureba+-+Educa%C3%A7%C3%A3o+Ambiental&rft.atitle=Tips+to+avoid+water+waste+and+to+require+the+preservation+of+hydro-resources&rft_id=http%3A%2F%2Fwww.natureba.com.br%2Fnature%2Fsaving-water.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"> </li> <li id="cite_note-112"><a href="#cite_ref-112">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://nyc.gov/html/dep/html/residents/congrease.shtml">"Grease Disposal Tips to Help the City's Environment"</a>. NYC Department of Environmental Protection. Retrieved 2007-08-05.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Grease+Disposal+Tips+to+Help+the+City%27s+Environment&rft.pub=NYC+Department+of+Environmental+Protection&rft_id=http%3A%2F%2Fnyc.gov%2Fhtml%2Fdep%2Fhtml%2Fresidents%2Fcongrease.shtml&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"> </li> <li id="cite_note-113"><a href="#cite_ref-113">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20070927005947/http://www.mct.gov.br/upd_blob/0016/16059.pdf">"Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel"</a> (PDF). CDM - Executive Board. Archived from <a rel="nofollow" class="external text" href="http://www.mct.gov.br/upd_blob/0016/16059.pdf">the original</a> (PDF) on 2007-09-27. Retrieved 2007-09-05.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Production+of+biodiesel+based+on+waste+oils+and%2For+waste+fats+from+biogenic+origin+for+use+as+fuel&rft.pub=CDM+-+Executive+Board&rft_id=http%3A%2F%2Fwww.mct.gov.br%2Fupd_blob%2F0016%2F16059.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"> </li> <li id="cite_note-114"><a href="#cite_ref-114">^</a> Murphy, Denis J. Plant lipids: biology, utilisation, and manipulation. Wiley-Blackwell, 2005, p. 117. </li> <li id="cite_note-115"><a href="#cite_ref-115">^</a> Radich, Anthony <a rel="nofollow" class="external text" href="https://www.wsile.com/">Biodiesel Performance, Costs, and Use</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220626072158/https://www.wsile.com/">Archived</a> 2022-06-26 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> </li> <li id="cite_note-pub32-116"><a href="#cite_ref-pub32_116-0">^</a> <a rel="nofollow" class="external text" href="http://www.nrbp.org/pdfs/pub32.pdf">Brown Grease Feedstocks for Biodiesel</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120617023123/http://www.nrbp.org/pdfs/pub32.pdf">Archived</a> 2012-06-17 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. K. Shaine Tyson, National Renewable Energy Laboratory. Retrieved January 31, 2009 </li> <li id="cite_note-Time-117"><a href="#cite_ref-Time_117-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAustin_Ramzy2011" class="citation web cs1">Austin Ramzy (13 September 2011). <a rel="nofollow" class="external text" href="https://world.time.com/2011/09/13/china-cracks-down-on-gutter-oil-a-substance-even-worse-than-its-name/">"China Cracks Down on "Gutter Oil," a Substance Even Worse Than its Name"</a>. Time Inc. Retrieved 13 March 2016.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=China+Cracks+Down+on+%22Gutter+Oil%2C%22+a+Substance+Even+Worse+Than+its+Name&rft.pub=Time+Inc.&rft.date=2011-09-13&rft.au=Austin+Ramzy&rft_id=https%3A%2F%2Fworld.time.com%2F2011%2F09%2F13%2Fchina-cracks-down-on-gutter-oil-a-substance-even-worse-than-its-name%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"> </li> <li id="cite_note-118"><a href="#cite_ref-118">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFIraki_XN2014" class="citation web cs1">Iraki XN (12 December 2014). <a rel="nofollow" class="external text" href="http://www.aljazeera.com/indepth/features/2014/12/thieves-fry-kenya-power-grid-fast-food-2014122884728785480.html">"Thieves fry Kenya's power grid for fast food"</a>. Al Jazeera Media Network. Retrieved 13 March 2016.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Thieves+fry+Kenya%27s+power+grid+for+fast+food&rft.pub=Al+Jazeera+Media+Network&rft.date=2014-12-12&rft.au=Iraki+XN&rft_id=http%3A%2F%2Fwww.aljazeera.com%2Findepth%2Ffeatures%2F2014%2F12%2Fthieves-fry-kenya-power-grid-fast-food-2014122884728785480.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"> </li> </ol></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin" style=""> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThe_Lipid_Handbook2007" class="citation book cs1">The Lipid Handbook (2007). Frank D. Gunstone; John L. Harwood; Albert J. Dijkstra (eds.). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=INZa6WmqDA8C&pg=PA71">The Lipid Handbook with CD-ROM</a> (Third ed.). CRC Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8493-9688-5" title="Special:BookSources/978-0-8493-9688-5"><bdi>978-0-8493-9688-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Lipid+Handbook+with+CD-ROM&rft.edition=Third&rft.pub=CRC+Press&rft.date=2007&rft.isbn=978-0-8493-9688-5&rft.au=The+Lipid+Handbook&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DINZa6WmqDA8C%26pg%3DPA71&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVegetable_Oils_in_Food_Technology2011" class="citation book cs1">Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=lnk2tdo8_P4C">Vegetable Oils in Food Technology -- Composition, Properties and Uses</a> (Second ed.). Blackwell Publishing Ltd. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4443-3268-1" title="Special:BookSources/978-1-4443-3268-1"><bdi>978-1-4443-3268-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Vegetable+Oils+in+Food+Technology+--+Composition%2C+Properties+and+Uses&rft.edition=Second&rft.pub=Blackwell+Publishing+Ltd.&rft.date=2011&rft.isbn=978-1-4443-3268-1&rft.au=Vegetable+Oils+in+Food+Technology&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dlnk2tdo8_P4C&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"></li></ul> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=15" title="Edit section: Further reading">edit</a>]</div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWarner1999" class="citation book cs1">Warner, K. (1999). "Impact of High-Temperature Food Processing on Fats and Oils". Impact of Processing on Food Safety. Advances in Experimental Medicine and Biology. Vol. 459. pp. 67–77. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1007%2F978-1-4615-4853-9_5">10.1007/978-1-4615-4853-9_5</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4613-7201-1" title="Special:BookSources/978-1-4613-7201-1"><bdi>978-1-4613-7201-1</bdi></a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/10335369">10335369</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Impact+of+High-Temperature+Food+Processing+on+Fats+and+Oils&rft.btitle=Impact+of+Processing+on+Food+Safety&rft.series=Advances+in+Experimental+Medicine+and+Biology&rft.pages=%3Cspan+class%3D%22nowrap%22%3E67-%3C%2Fspan%3E77&rft.date=1999&rft_id=info%3Apmid%2F10335369&rft_id=info%3Adoi%2F10.1007%2F978-1-4615-4853-9_5&rft.isbn=978-1-4613-7201-1&rft.aulast=Warner&rft.aufirst=K.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ACooking+oil" class="Z3988"></li> <li>Fox, R. (2001). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=utrZlCcmb3cC&pg=PA195">Frying oils</a>. In Kaarin Goodburn (Ed.) EU Food Law. Woodhead. pp. 195–224. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-85573-557-6" title="Special:BookSources/978-1-85573-557-6">978-1-85573-557-6</a>.</li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2>[<a href="/w/index.php?title=Cooking_oil&action=edit&section=16" title="Edit section: External links">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1250146164">.mw-parser-output .sister-box .side-box-abovebelow{padding:0.75em 0;text-align:center}.mw-parser-output .sister-box .side-box-abovebelow>b{display:block}.mw-parser-output .sister-box .side-box-text>ul{border-top:1px solid #aaa;padding:0.75em 0;width:217px;margin:0 auto}.mw-parser-output .sister-box .side-box-text>ul>li{min-height:31px}.mw-parser-output .sister-logo{display:inline-block;width:31px;line-height:31px;vertical-align:middle;text-align:center}.mw-parser-output .sister-link{display:inline-block;margin-left:4px;width:182px;vertical-align:middle}@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-v2.svg"]{background-color:white}}</style><div role="navigation" aria-labelledby="sister-projects" class="side-box metadata side-box-right sister-box sistersitebox plainlinks"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-abovebelow"> Cooking oil at Wikipedia's <a href="/wiki/Wikipedia:Wikimedia_sister_projects" title="Wikipedia:Wikimedia sister projects">sister projects</a></div> <div class="side-box-flex"> <div class="side-box-text plainlist"><ul><li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/0/06/Wiktionary-logo-v2.svg/27px-Wiktionary-logo-v2.svg.png" decoding="async" width="27" height="27" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/06/Wiktionary-logo-v2.svg/41px-Wiktionary-logo-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/0/06/Wiktionary-logo-v2.svg/54px-Wiktionary-logo-v2.svg.png 2x" data-file-width="391" data-file-height="391" /><a href="https://en.wiktionary.org/wiki/oil" class="extiw" title="wikt:oil">Definitions</a> from Wiktionary</li><li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="20" height="27" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /><a href="https://commons.wikimedia.org/wiki/category:Cooking_oils" class="extiw" title="c:category:Cooking oils">Media</a> from Commons</li><li><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/27px-Wikibooks-logo.svg.png" decoding="async" width="27" height="27" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/41px-Wikibooks-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/54px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /><a href="https://en.wikibooks.org/wiki/Cookbook:Oil_and_fat" class="extiw" title="b:Cookbook:Oil and fat">Recipes</a> from Wikibooks</li><li><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/27px-Wikidata-logo.svg.png" decoding="async" width="27" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/41px-Wikidata-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/54px-Wikidata-logo.svg.png 2x" data-file-width="1050" data-file-height="590" /><a href="https://www.wikidata.org/wiki/Q427457" class="extiw" title="d:Q427457">Data</a> from Wikidata</li></ul></div></div> </div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1236075235">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output .navbox+.navbox,.mw-parser-output .navbox+.navbox-styles+.navbox{margin-top:-1px}.mw-parser-output .navbox-inner,.mw-parser-output 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.navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"></div><div role="navigation" class="navbox" aria-labelledby="Non-timber_forest_products870" style="padding:3px"><table class="nowraplinks hlist mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Non-timber_forest_products" title="Template:Non-timber forest products"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Non-timber_forest_products" title="Template talk:Non-timber forest products"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Non-timber_forest_products" title="Special:EditPage/Template:Non-timber forest products"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Non-timber_forest_products870" style="font-size:114%;margin:0 4em"><a href="/wiki/Non-timber_forest_product" title="Non-timber forest product">Non-timber forest products</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Animal_product" title="Animal product">Animal products</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fur" title="Fur">Furs</a></li> <li><a href="/wiki/Honey" title="Honey">Honey</a> <ul><li><a href="/wiki/Pine_honey" title="Pine honey">pine</a></li></ul></li> <li><a href="/wiki/Game_(hunting)" title="Game (hunting)">Wild game</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><div class="hlist"><ul><li><a href="/wiki/Berry" title="Berry">Berries</a> / <a href="/wiki/Fruit_tree" title="Fruit tree">tree fruit</a></li></ul></div></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banana" title="Banana">Banana</a></li> <li><a href="/wiki/Bilberry" title="Bilberry">Bilberry</a></li> <li><a href="/wiki/Garcinia_binucao" title="Garcinia binucao">Binukaw</a></li> <li><a href="/wiki/Blackberry" title="Blackberry">Blackberry</a></li> <li><a href="/wiki/Blueberry" title="Blueberry">Blueberry</a></li> <li><a href="/wiki/Breadfruit" title="Breadfruit">Breadfruit</a></li> <li><a href="/wiki/Cocoa_bean" title="Cocoa bean">Cocoa bean</a></li> <li><a href="/wiki/Coconut" title="Coconut">Coconut</a></li> <li><a href="/wiki/Durian" title="Durian">Durian</a></li> <li><a href="/wiki/Garcinia_gummi-gutta" title="Garcinia gummi-gutta">Gambooge</a></li> <li><a href="/wiki/Huckleberry" title="Huckleberry">Huckleberry</a></li> <li><a href="/wiki/Jackfruit" title="Jackfruit">Jackfruit</a></li> <li><a href="/wiki/Juniper_berry" title="Juniper berry">Juniper berry</a></li> <li><a href="/wiki/Vaccinium_vitis-idaea" title="Vaccinium vitis-idaea">Lingonberry</a></li> <li><a href="/wiki/Raspberry" title="Raspberry">Raspberry</a></li> <li><a href="/wiki/Strawberry" title="Strawberry">Strawberry</a></li> <li><a href="/wiki/Tamarind" title="Tamarind">Tamarind</a></li> <li><a href="/wiki/Fragaria_vesca" title="Fragaria vesca">Woodland strawberry</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_leaf_vegetables" title="List of leaf vegetables">Edible plants</a> / <a href="/wiki/Root" title="Root">roots</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Betel" title="Betel">Betel</a></li> <li><a href="/wiki/Fiddlehead" title="Fiddlehead">Fiddlehead ferns</a></li> <li><a href="/wiki/Heart_of_palm" title="Heart of palm">Heart of palm</a></li> <li><a href="/wiki/Madhuca_longifolia#Mahuwa_flowers" title="Madhuca longifolia">Mahuwa flowers</a></li> <li><a href="/wiki/Metroxylon_sagu" title="Metroxylon sagu">Sago palm</a> <ul><li><a href="/wiki/Cycas_circinalis" title="Cycas circinalis">queen</a></li></ul></li> <li><a href="/wiki/Sassafras" title="Sassafras">Sassafras</a> <ul><li><a href="/wiki/Fil%C3%A9_powder" title="Filé powder">filé powder</a></li> <li><a href="/wiki/Root_beer" title="Root beer">root beer</a></li></ul></li> <li><a href="/wiki/Serenoa" title="Serenoa">Saw palmetto</a></li> <li><a href="/wiki/Ginseng#Wild_ginseng" title="Ginseng">Wild ginseng</a></li> <li><a href="/wiki/Wild_onion" title="Wild onion">Wild onions</a> <ul><li><a href="/wiki/Allium_ursinum" title="Allium ursinum">Bear garlic</a></li> <li><a href="/wiki/Allium_canadense" title="Allium canadense">Canada onion</a></li> <li><a href="/wiki/Allium_vineale" title="Allium vineale">Crow garlic</a></li> <li><a href="/wiki/Allium_bisceptrum" title="Allium bisceptrum">Twincrest onion</a></li> <li><a href="/wiki/Allium_validum" title="Allium validum">Pacific mountain onion</a></li> <li><a href="/wiki/Allium_tricoccum" title="Allium tricoccum">Ramps</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Edible_mushroom" title="Edible mushroom">Mushrooms</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Russula_vesca" title="Russula vesca">Bare-toothed russula</a></li> <li><a href="/wiki/Imleria_badia" title="Imleria badia">Bay bolete</a></li> <li><a href="/wiki/Leccinum_scabrum" title="Leccinum scabrum">Birch bolete</a></li> <li><a href="/wiki/Boletus_edulis" title="Boletus edulis">Cep</a></li> <li><a href="/wiki/Cantharellus" title="Cantharellus">Chanterelle</a></li> <li><a href="/wiki/Armillaria_mellea" title="Armillaria mellea">Honey mushroom</a></li> <li><a href="/wiki/Lingzhi_(mushroom)" title="Lingzhi (mushroom)">Lingzhi</a> (reishi)</li> <li><a href="/wiki/Matsutake" title="Matsutake">Matsutake</a></li> <li><a href="/wiki/Agaricus_campestris" title="Agaricus campestris">Meadow mushroom</a></li> <li><a href="/wiki/Morchella" title="Morchella">Morel</a></li> <li><a href="/wiki/Pleurotus_ostreatus" title="Pleurotus ostreatus">Oyster mushroom</a></li> <li><a href="/wiki/Macrolepiota_procera" title="Macrolepiota procera">Parasol mushroom</a></li> <li><a href="/wiki/Leccinum_aurantiacum" title="Leccinum aurantiacum">Red cap</a></li> <li><a href="/wiki/Lactarius_deliciosus" title="Lactarius deliciosus">Saffron milk cap</a></li> <li><a href="/wiki/Suillus_luteus" title="Suillus luteus">Slippery jack</a></li> <li><a href="/wiki/Truffle" title="Truffle">Truffle</a></li> <li><a href="/wiki/Tricholoma_equestre" title="Tricholoma equestre">Yellow knight</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><div class="hlist"><ul><li><a href="/wiki/Nut_(fruit)" title="Nut (fruit)">Nuts</a></li><li><a href="/wiki/Spice" title="Spice">spices</a></li></ul></div></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Allspice" title="Allspice">Allspice</a></li> <li><a href="/wiki/Areca_nut" title="Areca nut">Areca nut</a></li> <li><a href="/wiki/Bay_leaf" title="Bay leaf">Bay leaf</a></li> <li><a href="/wiki/Black_pepper" title="Black pepper">Black pepper</a></li> <li><a href="/wiki/Brazil_nut" title="Brazil nut">Brazil nut</a></li> <li><a href="/wiki/Cinnamon" title="Cinnamon">Cinnamon</a></li> <li><a href="/wiki/Clove" title="Clove">Clove</a></li> <li><a href="/wiki/Hazelnut" title="Hazelnut">Hazelnut</a></li> <li><a href="/wiki/Scaphium_affine" title="Scaphium affine">Malva nut</a></li> <li><a href="/wiki/Nutmeg" title="Nutmeg">Nutmeg</a></li> <li><a href="/wiki/Pine_nut" title="Pine nut">Pine nut</a></li> <li><a href="/wiki/Vanilla" title="Vanilla">Vanilla</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><div class="hlist"><ul><li><a href="/wiki/Vegetable_oil" title="Vegetable oil">Oil</a></li><li><a href="/wiki/Wax" title="Wax">waxes</a></li></ul></div></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Allanblackia_oil" title="Allanblackia oil">Allanblackia</a></li> <li><a href="/wiki/Babassu_oil" title="Babassu oil">Babassu</a></li> <li><a href="/wiki/Platonia" title="Platonia">Bacuri</a></li> <li><a href="/wiki/Candlenut_oil" title="Candlenut oil">Candlenut</a></li> <li><a href="/wiki/Theobroma_grandiflorum" title="Theobroma grandiflorum">Capuacu</a></li> <li><a href="/wiki/Carnauba_wax" title="Carnauba wax">Carnauba</a></li> <li><a href="/wiki/Hydnocarpus_wightiana_seed_oil" class="mw-redirect" title="Hydnocarpus wightiana seed oil">Chaulmoogra (Hydnocarpus wightiana)</a></li> <li><a href="/wiki/Cocoa_butter" title="Cocoa butter">Cocoa butter</a></li> <li><a href="/wiki/Eucalyptol" title="Eucalyptol">Eucalyptol</a></li> <li><a href="/wiki/Eucalyptus_oil" title="Eucalyptus oil">Eucalyptus</a></li> <li><a href="/wiki/Illipe" title="Illipe">Illipe</a></li> <li><a href="/wiki/Japan_wax" title="Japan wax">Japan wax</a></li> <li><a href="/wiki/Kokum_butter" title="Kokum butter">Kokum</a></li> <li><a href="/wiki/Pycnanthus_angolensis" title="Pycnanthus angolensis">Kombo</a></li> <li><a href="/wiki/Pentadesma_butyracea" title="Pentadesma butyracea">Kpangnan</a></li> <li><a href="/wiki/Kusum_oil" title="Kusum oil">Kusum</a></li> <li><a href="/wiki/Trichilia_emetica" title="Trichilia emetica">Mafura</a></li> <li><a href="/wiki/Madhuca_longifolia#Oil" title="Madhuca longifolia">Mahua</a></li> <li><a href="/wiki/Mango_oil" title="Mango oil">Mango butter</a></li> <li><a href="/wiki/Astrocaryum_murumuru" title="Astrocaryum murumuru">Murumuru</a></li> <li><a href="/wiki/Nagkesar_seed_oil" title="Nagkesar seed oil">Nagkesar</a></li> <li><a href="/wiki/Palm_oil" title="Palm oil">Palm</a> (<a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">kernel</a>)</li> <li><a href="/wiki/Phulwara_oil" title="Phulwara oil">Phulwara</a></li> <li><a href="/wiki/Pilu_oil" title="Pilu oil">Pilu</a></li> <li><a href="/wiki/Pongamia_oil" title="Pongamia oil">Pongamia</a></li> <li><a href="/wiki/Shorea_robusta_seed_oil" title="Shorea robusta seed oil">Sal-seed (Shorea robusta)</a></li> <li><a href="/wiki/Sandalwood_oil" title="Sandalwood oil">Sandalwood</a></li> <li><a href="/wiki/Shea_butter" title="Shea butter">Shea butter</a></li> <li><a href="/wiki/Tamanu_oil" title="Tamanu oil">Tamanu</a></li> <li><a href="/wiki/Tea_seed_oil" title="Tea seed oil">Tea-seed</a></li> <li><a href="/wiki/Tea_tree_oil" title="Tea tree oil">Tea-tree</a></li> <li><a href="/wiki/Astrocaryum_aculeatum" title="Astrocaryum aculeatum">Tucuma</a></li> <li><a href="/wiki/Ucuhuba_seed_oil" class="mw-redirect" title="Ucuhuba seed oil">Ucuuba</a></li> <li><a href="/wiki/Vateria_indica_oil" title="Vateria indica oil">Vateria indica</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Resin" title="Resin">Resins</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Benzoin_(resin)" title="Benzoin (resin)">Benzoin</a></li> <li><a href="/wiki/Birch_tar" class="mw-redirect" title="Birch tar">Birch tar</a></li> <li><a href="/wiki/Camphor" title="Camphor">Camphor</a></li> <li><a href="/wiki/Creosote#Wood-tar_creosote" title="Creosote">Creosote</a></li> <li><a href="/wiki/Frankincense" title="Frankincense">Frankincense</a></li> <li><a href="/wiki/Gamboge" title="Gamboge">Gamboge</a></li> <li><a href="/wiki/Kauri_gum" title="Kauri gum">Kauri</a></li> <li><a href="/wiki/Lacquer" title="Lacquer">Lacquer</a></li> <li><a href="/wiki/Mastic_(plant_resin)" title="Mastic (plant resin)">Mastic</a></li> <li><a href="/wiki/Myrrh" title="Myrrh">Myrrh</a></li> <li><a href="/wiki/Pine_tar" title="Pine tar">Pine tar</a></li> <li><a href="/wiki/Pitch_(resin)" title="Pitch (resin)">Pitch</a></li> <li><a href="/wiki/Rosin" title="Rosin">Rosin</a></li> <li><a href="/wiki/Turpentine" title="Turpentine">Turpentine</a></li> <li><a href="/wiki/Varnish" title="Varnish">Varnish</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Sap" title="Sap">Sap</a> / <a href="/wiki/Natural_gum" title="Natural gum">gum</a> / etc.</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Birch_syrup" title="Birch syrup">Birch syrup</a></li> <li><a href="/wiki/Chicle" title="Chicle">Chicle</a> <ul><li><a href="/wiki/Chewing_gum" title="Chewing gum">chewing gum</a></li></ul></li> <li><a href="/wiki/Coconut_sugar" title="Coconut sugar">Coconut sugar</a></li> <li><a href="/wiki/Date_sugar" title="Date sugar">Date sugar</a></li> <li><a href="/wiki/Fruit_syrup" title="Fruit syrup">Fruit syrup</a></li> <li><a href="/wiki/Gum_arabic" title="Gum arabic">Gum arabic</a></li> <li><a href="/wiki/Gutta-percha" title="Gutta-percha">Gutta-percha</a></li> <li><a href="/wiki/Kino_(botany)" title="Kino (botany)">Kino</a></li> <li><a href="/wiki/Latex" title="Latex">Latex</a></li> <li><a href="/wiki/Maple_sugar" title="Maple sugar">Maple sugar</a></li> <li><a href="/wiki/Maple_syrup" title="Maple syrup">Maple syrup</a></li> <li><a href="/wiki/Palm_sugar" title="Palm sugar">Palm sugar</a></li> <li><a href="/wiki/Palm_wine" title="Palm wine">Palm wine</a> <ul><li><a href="/wiki/Akpeteshie" title="Akpeteshie">akpeteshie</a></li> <li><a href="/wiki/Ogogoro" class="mw-redirect" title="Ogogoro">ogogoro</a></li></ul></li> <li><a href="/wiki/Natural_rubber" title="Natural rubber">Rubber</a></li> <li><a href="/wiki/Spruce_gum" title="Spruce gum">Spruce gum</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amadou" title="Amadou">Amadou</a></li> <li><a href="/wiki/Bamboo" title="Bamboo">Bamboo</a> <ul><li><a href="/wiki/Bamboo_shoot" title="Bamboo shoot">edible</a></li> <li><a href="/wiki/Bamboo_musical_instruments" title="Bamboo musical instruments">musical instruments</a></li> <li><a href="/wiki/Bamboo_textile" title="Bamboo textile">textiles</a></li></ul></li> <li><a href="/wiki/Birch_bark" title="Birch bark">Birch bark</a></li> <li><a href="/wiki/Birch_beer" title="Birch beer">Birch beer</a></li> <li><a href="/wiki/Cork_(material)" title="Cork (material)">Cork</a></li> <li><a href="/wiki/Fern" title="Fern">Ferns</a></li> <li><a href="/wiki/Forage" title="Forage">Forage</a></li> <li><a href="/wiki/Uncaria" title="Uncaria">Gambier</a></li> <li><a href="/wiki/Moss#Commercial" title="Moss">Moss</a></li> <li><a href="/wiki/Natural_dye" title="Natural dye">Natural dyes</a> <ul><li><a href="/wiki/Henna" title="Henna">henna</a></li></ul></li> <li><a href="/wiki/Peat" title="Peat">Peat</a></li> <li><a href="/wiki/Quinine" title="Quinine">Quinine</a></li> <li><a href="/wiki/Rattan" title="Rattan">Rattan</a></li> <li><a href="/wiki/Shellac" title="Shellac">Shellac</a></li> <li><a href="/wiki/Tanbark" title="Tanbark">Tanbark</a> <ul><li><a href="/wiki/Tannin" title="Tannin">tannin</a></li></ul></li> <li><a href="/wiki/Diospyros_melanoxylon" title="Diospyros melanoxylon">Tendu leaves</a></li> <li><a href="/wiki/Thatching" title="Thatching">Thatching</a></li> <li><a href="/wiki/Vegetable_ivory" title="Vegetable ivory">Vegetable ivory</a></li> <li><a href="/wiki/Willow#Medicinal" title="Willow">Willow bark</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dehesa" title="Dehesa">Dehesa (Iberian agroforestry)</a></li> <li><a href="/wiki/Forest_farming" class="mw-redirect" title="Forest farming">Forest farming</a> / <a href="/wiki/Forest_gardening" class="mw-redirect" title="Forest gardening">gardening</a></li> <li><a href="/wiki/Honey_hunting" title="Honey hunting">Honey hunting</a></li> <li><a href="/wiki/Forest_produce_(India)" title="Forest produce (India)">Indian forest produce</a></li> <li><a href="/wiki/Mushroom_hunting" title="Mushroom hunting">Mushroom hunting</a></li> <li><a href="/wiki/Naval_stores" title="Naval stores">Naval stores</a></li> <li><a href="/wiki/Resin_extraction" title="Resin extraction">Resin extraction</a></li> <li><a href="/wiki/Rubber_tapping" title="Rubber tapping">Rubber tapping</a></li> <li><a href="/wiki/Wildcrafting" title="Wildcrafting">Wildcrafting</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /> <a href="/wiki/Category:Non-timber_forest_products" title="Category:Non-timber forest products">Category</a></li> <li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /> <a href="https://commons.wikimedia.org/wiki/Category:Non-timber_forest_products" class="extiw" title="commons:Category:Non-timber forest products">Commons</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Edible_fats_and_oils120" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Fats_and_oils" title="Template:Fats and oils"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Fats_and_oils" title="Template talk:Fats and oils"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Fats_and_oils" title="Special:EditPage/Template:Fats and oils"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Edible_fats_and_oils120" style="font-size:114%;margin:0 4em">Edible fats and oils</div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fat" title="Fat">Fats</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pork_fat" class="mw-redirect" title="Pork fat">Pork fats</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fatback" title="Fatback">Fatback</a> <ul><li><a href="/wiki/Lardo" title="Lardo">Lardo</a></li> <li><a href="/wiki/Salo_(food)" title="Salo (food)">Salo</a></li></ul></li> <li><a href="/wiki/Lard" title="Lard">Lard</a></li> <li><a href="/wiki/Lardon" title="Lardon">Lardon</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Beef" title="Beef">Beef</a>/<a href="/wiki/Mutton" class="mw-redirect" title="Mutton">Mutton</a> fats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dripping" title="Dripping">Dripping</a></li> <li><a href="/wiki/Suet" title="Suet">Suet</a></li> <li><a href="/wiki/Tail_fat" title="Tail fat">Tail fat</a></li> <li><a href="/wiki/Tallow" title="Tallow">Tallow</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dairy_product" title="Dairy product">Dairy</a> fats</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butter" title="Butter">Butter</a></li> <li><a href="/wiki/Clarified_butter" title="Clarified butter">Clarified butter</a> <ul><li><a href="/wiki/Ghee" title="Ghee">Ghee</a></li> <li><a href="/wiki/Manteiga-da-terra" title="Manteiga-da-terra">Manteiga-da-terra</a></li> <li><a href="/wiki/Niter_kibbeh" title="Niter kibbeh">Niter kibbeh</a></li> <li><a href="/wiki/Smen" title="Smen">Smen</a></li> <li><a href="/wiki/Urfa_butter" title="Urfa butter">Urfa butter</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Poultry" title="Poultry">Poultry</a> fats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chicken_fat" title="Chicken fat">Chicken fat</a></li> <li><a href="/wiki/Duck_fat" class="mw-redirect" title="Duck fat">Duck fat</a></li> <li><a href="/wiki/Goose_fat" class="mw-redirect" title="Goose fat">Goose fat</a></li> <li><a href="/wiki/Schmaltz" title="Schmaltz">Schmaltz</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other animal fats</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blubber#Human_influences" title="Blubber">Blubber</a> <ul><li><a href="/wiki/Muktuk" title="Muktuk">Muktuk</a></li> <li><a href="/wiki/Whale_oil" title="Whale oil">Whale oil</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Vegetable fats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Borneo_tallow" class="mw-redirect" title="Borneo tallow">Borneo tallow</a></li> <li><a href="/wiki/Cocoa_butter" title="Cocoa butter">Cocoa butter</a></li> <li><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></li> <li><a href="/wiki/Mango_butter" class="mw-redirect" title="Mango butter">Mango butter</a></li> <li><a href="/wiki/Margarine" title="Margarine">Margarine</a></li> <li><a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">Palm kernel oil</a></li> <li><a href="/wiki/Shea_butter" title="Shea butter">Shea butter</a></li> <li><a href="/wiki/Vegetable_shortening" class="mw-redirect" title="Vegetable shortening">Vegetable shortening</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Oil" title="Oil">Oils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_oil" title="Fish oil">Marine oils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cod_liver_oil" title="Cod liver oil">Cod liver oil</a></li> <li><a href="/wiki/Krill_oil" title="Krill oil">Krill oil</a></li> <li><a href="/wiki/Seaweed_oil" title="Seaweed oil">Seaweed oil</a></li> <li><a href="/wiki/Shark_liver_oil" title="Shark liver oil">Shark liver oil</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Vegetable_oil" title="Vegetable oil">Vegetable oils</a> (<a href="/wiki/List_of_vegetable_oils" title="List of vegetable oils">List</a>)</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Stone_fruit" class="mw-redirect" title="Stone fruit">Fruit</a> oils</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></li> <li><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></li> <li><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Nut_(food)" title="Nut (food)">Nut</a> oils</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Almond_oil" class="mw-redirect" title="Almond oil">Almond oil</a></li> <li><a href="/wiki/Argan_oil" title="Argan oil">Argan oil</a></li> <li><a href="/wiki/Cashew_oil" class="mw-redirect" title="Cashew oil">Cashew oil</a></li> <li><a href="/wiki/Hazelnut_oil" class="mw-redirect" title="Hazelnut oil">Hazelnut oil</a></li> <li><a href="/wiki/Macadamia_oil" title="Macadamia oil">Macadamia oil</a></li> <li><a href="/wiki/Marula_oil" title="Marula oil">Marula oil</a></li> <li><a href="/wiki/Mongongo#Traditional_uses" title="Mongongo">Mongongo nut oil</a></li> <li><a href="/wiki/Pecan_oil" title="Pecan oil">Pecan oil</a></li> <li><a href="/wiki/Pine_nut_oil" title="Pine nut oil">Pine nut oil</a></li> <li><a href="/wiki/Pistachio_oil" title="Pistachio oil">Pistachio oil</a></li> <li><a href="/wiki/Walnut_oil" title="Walnut oil">Walnut oil</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Seed_oil" class="mw-redirect" title="Seed oil">Seed oils</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ambadi_seed_oil" title="Ambadi seed oil">Ambadi seed oil</a></li> <li><a href="/wiki/Apple_seed_oil" title="Apple seed oil">Apple seed oil</a></li> <li><a href="/wiki/Castor_oil" title="Castor oil">Castor oil</a></li> <li><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></li> <li><a href="/wiki/Cottonseed_oil" title="Cottonseed oil">Cottonseed oil</a></li> <li><a href="/wiki/Grape_seed_oil" title="Grape seed oil">Grape seed oil</a></li> <li><a href="/wiki/Hemp_oil" title="Hemp oil">Hemp oil</a></li> <li><a href="/wiki/Linseed_oil" title="Linseed oil">Linseed (flaxseed) oil</a></li> <li><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></li> <li><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></li> <li><a href="/wiki/Pequi_oil" title="Pequi oil">Pequi oil</a></li> <li><a href="/wiki/Perilla_oil" title="Perilla oil">Perilla oil</a></li> <li><a href="/wiki/Poppyseed_oil" title="Poppyseed oil">Poppyseed oil</a></li> <li><a href="/wiki/Pumpkin_seed_oil" title="Pumpkin seed oil">Pumpkin seed oil</a></li> <li><a href="/wiki/Rapeseed_oil" title="Rapeseed oil">Rapeseed (canola) oil</a></li> <li><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a></li> <li><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a></li> <li><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></li> <li><a href="/wiki/Tea_seed_oil" title="Tea seed oil">Tea seed oil</a></li> <li><a href="/wiki/Watermelon_seed_oil" title="Watermelon seed oil">Watermelon seed oil</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr></tbody></table><div></div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <dl><dt>See also</dt> <dd><a class="mw-selflink selflink">Cooking oil</a></dd> <dd><a href="/wiki/Types_of_plant_oils" title="Types of plant oils">Plant oil</a></dd> <dd><a href="/wiki/Essential_oil" title="Essential oil">Essential oil</a></dd></dl> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style></div><div role="navigation" class="navbox authority-control" aria-label="Navbox670" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="row" 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