oljor

Oljor, or oils, are a broad category of viscous liquids composed mainly of triglycerides of fatty acids. They are typically liquid at room temperature and can originate from plants, animals, or minerals. Oils differ from fats, which are solid at room temperature, and from essential oils, which are volatile aromatic compounds rather than triglycerides. Edible oils are used in cooking and food preparation; non-edible oils serve industrial, cosmetic, and fuel applications.

Common edible oils include olive, canola (rapeseed), sunflower, soybean, palm, coconut, and avocado oils. Each has a distinct fatty‑acid profile that affects flavor, stability, and nutrition. Oils are further categorized by processing: virgin or cold-pressed oils retain more aroma, while refined oils are more neutral and heat tolerant. Non-edible oils such as mineral oil and several synthetic lubricants are used in industry and manufacturing.

Production typically involves extraction from seeds or fruits by pressing or solvent methods, followed by refining steps such as degumming, bleaching, and deodorization. Some oils are fractionated or hydrogenated to alter texture and shelf life. Storage in cool, dark conditions helps prevent oxidation and rancidity; shelf life varies by oil and processing.

Uses and nutrition: Oils provide calories and fatty acids, especially unsaturated fats. They can contribute beneficial lipids in a balanced diet, but excessive intake or imbalanced omega-6 to omega-3 ratios may be a concern. Oils are used in cooking, baking, dressings, cosmetics, and industrial lubricants. Sustainability and ethical sourcing are increasingly considered for certain oils, notably palm oil.