Liquid fats obtained from the kernels of several oilseeds (sesame, rape, mustard) and certain legumes (groundnut, soya-bean), or from fruit coats (coconut, palm, olive).
This term refers to any type of oil that is derived from a plant source, such as corn, olives, sunflower seeds, soybeans, cottonseed, peanuts, and others. These oils are commonly used for cooking and can be refined to enhance their flavor and quality. In some cases, vegetable oils are solidified through a process called hydrogenation, which involves adding hydrogen to the oil. These solidified oils are commonly sold under brand names as shortenings.