Vegetable oils and fats are water-insoluble, hydrophobic substances of vegetable origin. Vegetable oils consist predominantly of glyceryl esters of fatty acids, so-called triglycerides.
The fatty acids composition of vegetable oils and with that the physical properties, vary widely from species to species. Among the factors that influence the fatty acid composition are climatic conditions, soil type in which the parent plant was grown, specific location of the oil seeds within the flower itself and most importantly the genetic variations in the plant.
Below is our list of available vegetable oils.