An edible fat that is liquid under ambient conditions.
In nutrition, a lipid that is liquid at room temperature.
A liquid which cannot be mixed with water.
Lipids that are liquid at room temperature (20°C-22°C). Usually of vegetable origin with the exception of the marine oils. These are fats extracted from sea creatures and are rich in long-chain polyunsaturated fatty acids. Although the tropical oils such as coconut oil are called oils, they are solids at room temperatures common to North America. In the tropics, these lipids are liquid.
A greasy liquid not miscible with water, usually obtained from and classified as mineral, vegetable, or animal. According to character, oils are subdivided principally as fixed (fatty) and volatile (essential).
A type of fat, derived from vegetable, animal, or mineral sources, possesses a distinctive characteristic of remaining in a liquid state at regular temperatures.