Edible oil

Edible oil refers to plant, animal, or synthetic fats used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed a food oil.

Types of Edible Oil

Edible oil is available in various types, each with its unique characteristics and uses. Some of the most common types include:

• Olive oil: Extracted from olives, it's commonly used in cooking, cosmetics, pharmaceuticals, and soaps.
• Coconut oil: Derived from the kernel or meat of mature coconuts, it has various applications in food, medicine, and industry.
• Sunflower oil: Obtained from the seeds of sunflower plants, it's used as a frying oil and in cosmetic formulations as an emollient.
• Palm oil: Produced from the fruit of the oil palms, it's used in food industries, for traditional cooking methods and biodiesel.

Health Effects

The health effects of edible oil can vary depending on the type of oil, its method of processing, and how it's used in cooking. Some oils, like olive oil and sunflower oil, are high in monounsaturated fats and polyunsaturated fats, which can help reduce levels of harmful cholesterol. Other oils, like coconut oil and palm oil, are high in saturated fats, which can increase cholesterol levels.

Production and Trade

The production and trade of edible oil have significant economic and environmental implications. Major producers of edible oil include countries like Indonesia and Malaysia (for palm oil), China and India (for sunflower oil), and Spain and Italy (for olive oil). The global trade of edible oil is influenced by factors such as crop yields, weather conditions, and market demand.

See Also

• List of vegetable oils
• Cooking oil
• Fat
• Food industry