Vegetable oils are made by pressing and
extracting oil crops and oil seeds.
Vegetable oils are different because of their different composition in a variety
of properties. One example is the smoke point, which is specific to the type of
oil plants and is a few common species between 130 and 200 ° C.
According to the proportion of unsaturated fatty acids, a distinction between
non-drying vegetable oils (eg olive oil), semi-drying vegetable oils (like soy
or canola oil) and dried vegetable oils (eg linseed or poppy oil). The term "drying"
here refers not evaporation, but the caused by oxidation and polymerization of
unsaturated fatty acids solidified (gum up) of the oil.
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