Ingredient Information

Function

Vegetable oil is a lipid that is derived from plant-based fats. It is sometimes solid at room temperature, as is seen with coconut oil and cottonseed oil, and can be referred to as shortening. Some vegetable oil is used in liquid form, such as olive oil. Vegetable oil often acts as a base for other flavors. It is sometimes used as a texturizer to keep ingredients from sticking together and to impart a rich feel to cookies and baked goods. You will find vegetable oil in some crackers, processed foods and prepared meals. Vegetable oil with a high flash point can be heated to cook or fry other foods.

Other Use and Industries

Some vegetable oils like processed linseed oil, caster oil and tung oil are not edible. They are often used in lubricants, paints, cosmetics and pharmaceuticals. Vegetable oils are also found in soaps, candles and pet foods. Some are sources of biodiesel fuels and others, like caster oil, are used medicinally.

Health Effects

When consuming vegetable oils, individuals should be mindful of those that have been hydrogenated. Hydrogenated oils are processed with a catalyst, such as nickel, to have a higher melting point and reduce rancidity in the product. Hydrogenated vegetable oils have been reported to increase the build up of plaque on artery walls. Commercially extracted petroleum-based vegetable oil is sold and incorporated into some foods and should be avoided.

Many vegetable oils, like those sourced from soy, corn and sunflower, are high in Omega polyunsaturated fat, which may increase breast cancer rates in post-menopausal women. These vegetable oils have also been linked with prostate cancer in men. A good choice of vegetable oil is one that is comprised of a monounsaturated fat like peanut, canola and olive oil. Palm and coconut oil are high in saturated fat, but are beneficial to the body in small amounts.

Origins

Vegetable oils are composed of triglycerides and have the same chemical compounds as vegetable fats. They contain free fatty acids, monoglycerides, diglycerides and unsaponified lipids. The use of olive oil and other vegetable oils has been around for approximately four centuries. Proctor and Gamble began selling cottonseed oil, a vegetable fat, under the name “Crisco,” and its popularity as a food additive skyrocketed. The modern method of extraction is chemical, using solvents. This manufacturing process provides a greater yield and is less expensive. Many commercially manufactured vegetable oils are petroleum-derived hexane.

The method of physical extraction of vegetable oils is preferable because no harsh chemicals are involved in obtaining the fat from the vegetable source. There are several methods used for physical extraction such as expeller pressing, screw pressing and ram pressing. Expeller pressed coconut oil and olive oil is readily available at most health stores.