Oils

Things to know about oils

Vegetable and animal oils are fats (triglycerides) that are liquid at room temperature. The low melting point of these compounds is due to the high proportion of double bonds in the fatty acids, so-called unsaturated fatty acids. The higher the proportion of monounsaturated or polyunsaturated fatty acids in the oils, the lower the melting point of these oils. Vegetable oils are mostly obtained by means of pressing and extraction from oleaginous fruits and seeds.