oils

Oils are a class of lipids composed primarily of triglycerides, molecules formed from glycerol bound to three fatty acids. They are typically liquid at room temperature and occur in plants, animals, and some mineral sources. Oils have useful chemical and physical properties, including nonpolarity, low density, and lubricating capabilities, making them suitable for food, medicine, cosmetics, and industrial applications.

Edible oils are extracted from seeds, fruits, or nuts for cooking and food processing. Common examples include olive, canola, sunflower, soybean, palm, coconut, and corn oils. Their fatty acid composition—saturated, monounsaturated, and polyunsaturated—affects flavor, texture, stability, and nutritional value. Some oils supply essential fatty acids, such as linoleic acid (an omega-6) and alpha-linolenic acid (an omega-3), which must be obtained from the diet.

Essential oils are concentrated volatile compounds obtained by distillation or expression from plants. They are not fats and are used for fragrance, flavoring, aromatherapy, and pharmaceuticals in various forms.

Mineral oils are derived from petroleum and are used as lubricants, hydraulic fluids, cosmetics, and, in regulated forms, medical laxatives. Industrial and synthetic oils are designed for machinery and high-temperature or high-stress environments.

Production and processing involve extraction methods such as cold pressing or solvent extraction, followed by refining steps (degumming, neutralization, bleaching, deodorization) to improve stability and neutrality. Oils are prone to oxidation and rancidity, requiring storage in cool, dark conditions and, sometimes, antioxidants to extend shelf life.