Oilseed fats are lipid materials derived from plants. There are a diversity of oilseeds, following is a concise commentary of a few of them. The oil and fat products used for edible purposes can be divided into two distinct classes such as liquid oils, such as olive oil, peanut oil, soybean oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products.
Oilseed Fats
