Vegetable oil

Vegetable oils are fats derived from plants. They are typically extracted from seeds, fruits, or nuts through processes like pressing or solvent extraction, followed by refining to remove impurities and achieve a desired consistency and flavour. Common sources include sunflowers, rapeseed (canola), soybeans, and olives.

Vegetable oils are primarily used as a source of fat and to improve texture and mouthfeel in a wide variety of foods. They function as cooking media, contribute to the tenderness and flakiness of baked goods like biscuits and breads, and act as emulsifiers in products such as dressings and sauces.

Vegetable oils are a fundamental part of the diet, providing essential fatty acids and fat-soluble vitamins. The UK's Eatwell Guide recommends choosing unsaturated oils over saturated fats. While generally considered safe, the health impacts can vary depending on the specific type of oil and processing. Regulatory bodies like EFSA have evaluated various oils and fats. Some vegetable oils, particularly those heavily processed or hydrogenated, have been subjects of discussion regarding their potential impact on cardiovascular health, though evidence often points to overall dietary patterns being more significant than single ingredients.