Talk:Vegetable oil/Archive 1

Untitled

Olive oil is green...the picture shows a yellow oil.Medicuspetrus (talk) 18:17, 11 December 2009 (UTC) Can somebody add information about how expeller and extruder oil mills work ?. Thanks in advance. its good to hear

It's not very interesting. You basically just squeeze really hard. However, extracting the oils doesn't necessarily give you an edible oil. I've added a bunch of information on turning crude vegetable oil into edible fats and oils. ClairSamoht 07:11, 20 January 2006 (UTC)

You might want to edit that up a bit, the transition between Extraction and Production is rough. The Extraction section seems to be solely about soybean oil. 67.167.248.128 02:27, 8 April 2006 (UTC)

Is the processing section only applicable to soy oil? Rmhermen 15:33, 8 April 2006 (UTC)

I tried to copyedit that a bit between 67's comment and yours. The processing of vegetable oils varies somewhat according to the oil. For instance, ISTR one of the tropical oils, the seeds are rotted for an extended period before the oil is extracted, and the oil takes quite a bit of processing to become edible. Cold-pressed olive oil is somewhat edible without much processing; on the other hand, olive oil has a rather strong flavor. Oils are generally considered best when flavorless, but that's not necessarily the case with olive oil. Soybean oil, when extracted with hexane (the most common practice) isn't anything I would want to eat; it has some residual hexane in it, often has some pesticide in it, and it tastes green and "beany". I included that processing because it is representative of other oil processing.

I used to have a textbook on edible oil processing which was about two inches thick. I don't think it would serve the readers well to provide every possible detail; I think they are looking for a fairly quick overview, instead. I'm willing to be convinced, though, if there appears to be a consensus.

One of these days, I'll go back in and do a thorough job of copyediting what I originally wrote, if someone else doesn't do it first. It's hard to copyedit your own work, and I would need to let this get "stale" in my mind before I cculd do a good job. ClairSamoht 21:17, 8 April 2006 (UTC)

---

Is there some technical difference between Linseed and Flax seed? PML

It's the same difference between an oak and an acorn. Flax is the plant from which we get linen. You get linseed oil from the seed. ClairSamoht 07:11, 20 January 2006 (UTC)

Lack

I assume this page is about vegetable fats and oils in general, for any use, and yet the word "lamp" is only found once on the entire page, as a footnote about olive oil, not as a section describing industial/traditional uses, or wherever it would be most appropriate to mention. Please keep in mind many vegetable oils and fats (lipids, really) other than olive oil are used in lamps, for example coconut oil is often traditionally used in lamps.

Source

Could someone find a source for the claim that sunflower seed oil is the most commonly used in human nutrition? It seems to me like soybean oil is, with it's higher consumption rates and all. Scott Ritchie 20:06, 11 May 2005 (UTC)

I am also suspicious and have removed the claim pending evidence. — Pekinensis 18:20, 6 Jun 2005 (UTC)

would this statistic be world-wide? It's just for the UK it seems rapeseed oil is the most often used to produce vegetable oil. (based on the fact that it is rapeseed oil that is marketed as "vegetable oil" and is the vast majority of what is on the shelves. Also any lipid content in foods is usually derived from the same "vegetable oil"). Soybean oil is [almost] unheard of in the UK. 86.164.31.209 (talk) 14:40, 11 June 2011 (UTC)

Vegoil

I believe that the word "vegoil" is generally restricted to biodiesel, rather than being a general synonym for "vegetable oil". — Pekinensis 21:26, 6 Jun 2005 (UTC)

Gross error

I removed the claim that vegetable oil doesn't mix with water "because it's a saturated fat" - that is just plain wrong on two counts - any kind of oil does not mix with water regardless of whether it's saturated or unsaturated; and vegetable oil tends to be mostly mono and poly unsaturated fat, with only a small amount of saturated. And a later statement accurately mentions oil not mixing with water, so there was no need for a replacement to the deleted text.

Reaverdrop 01:20, 15 October 2005 (UTC)

Water is electrochemically polar, while grease, fat, and oil are electrochemically non-polar - making the latter Hydrophobes.

its better to say oils dont mix READILY with water (for the reason said above). Nevertheless it is possible to create a colloid-like mixture eg: by vigorously shaking oil and water together.176.63.176.112 (talk) 18:35, 26 July 2016 (UTC).

Efficiency?

Vegetable oil is inexpensive, yet I look around at even the plants on the list and they don't seem to be that oily. What gives? Does anyone know how many grams of one of these sources it takes to make a cup of oil (or any equivalent metric)? —BenFrantzDale 04:21, 6 December 2005 (UTC)

I wonder what you would consider to seem oily. Olives, even fresh, seem pretty oily to me. The amount of oil varies greatly by plant type. According to one site[1], percentages are:

• Almonds 50% oil
• Olives 40%
• Peanuts 50%
• Sunflower seed 35-45%
• Sesame seed 50%
• Rape seed 40%
• Soybeans 20%
• Tung nut 20%

etc.

Of course, extraction is not 100% efficient. Rmhermen 16:08, 17 January 2006 (UTC)

Interesting. Although those are all seeds and nuts. I just checked corn oil, which claims a yield of 2.8% by mass, which still seems pretty impressive. —BenFrantzDale 16:41, 20 January 2006 (UTC)

Use

Does anyone know when vegetable oil came into use or when it was discovered/created? —Preceding unsigned comment added by Son (talk • contribs) on 17 January 2006

Vegetable oils have been known since prehistoric times. See a new discovery of a 4000-year old nut oil processing location in Indiana[2] Rmhermen 15:44, 17 January 2006 (UTC)

Which is as interesting because it's a 4000-year-old discovery in Indiana as because it's 4000-year-old nut oil processing. All the history books used to tell kids that the natives of North America were ignorant savages who needed to be exterminated because they weren't overusing the natural resources. ClairSamoht 00:10, 27 February 2006 (UTC)

Dear ClairSamoht. I love your humour. :D that is all. — Preceding unsigned comment added by 86.164.31.209 (talk) 14:43, 11 June 2011 (UTC)

"Cooking Oil" vs. "Vegetable Oil"

If we merge these articles as "cooking oils", then we are going to need a new article on SALAD OILS. If we merge these articles as "vegetable oils", then we are going to need a new article for ANIMAL OILS. If we merge these articles as "Edible oils", then we need a new article for biodiesel oils, and nobody is going to be able to find the edible oils article. Merger is NOT an idea that's been well thought-out. ClairSamoht 00:10, 27 February 2006 (UTC)

Plus, what do we do about Linseed oil and tung oil? I agree with ClairSamoht. Luigizanasi 20:46, 27 February 2006 (UTC)

I personally use the vegetable oil almost exclusively in the context of inedible oils that are used to produce biofuel. As ClairSamoht says above, a merger would require a new Category:Seed oil category. If the purpose is to reduce categories, a simple merger doesn't really help. Waitak 15:19, 6 March 2006 (UTC)

"Cooking" oil implies something you cook with. What about the industrial uses of vegetable oil? May be misleading

I don't think that merging is a good idea. Vegetable/vegetarian oil is something too different from animal-derived oils used in the cuisine. Alex ex 16:39, 21 April 2006 (UTC)

I'm somewhat against merging ... My impression is that we need to make Oils a disambig to all of them, food (edible) and non-edible (fuel) oil, ECT. The if some of this needs to be more salad, or animals or more inorganic oils it can all be found pretty easily under the auspices as an oil in Oils. Comments? -- ∞Dbroadwell 20:28, 24 April 2006 (UTC)

It seems to me that we've got something like this:

	Oils used in cooking	Oils used elsewhere
Vegetable oils	A	B
Other oils	C	D

As it stands, this article covers A and B, and explicitly doesn't cover C and D. There could, in principle, be an article that covers A and C (and entitled "Cooking oils"), but that's not what this article, as written, is about. If it were written, it would be an expansion and generalization of the section on "Culinary uses". I vote that we put this question to rest, and remove the merge discussion tag from the article. For the record, if somebody wants to write "Cooking oils", I think it'd be a great idea! Waitak 02:57, 22 May 2006 (UTC)

I'm going to go ahead and remove the merge tag, since there have been no votes for merging, and the decision has been pending since February. Waitak 13:23, 23 May 2006 (UTC)

New page

I've started a List of vegetable oils page, in case anyone's interested... Waitak 16:09, 15 April 2006 (UTC)

The List of vegetable oils page (which should probably be called List of oils from plants or something) is relatively complete. It contains all of the oils listed here, as well as all of the oils on the essential oils page, and a good many more besides. I went for "comprehensive", so if there's anything that I missed, please feel free to add it (or ask me to). Waitak 10:20, 24 April 2006 (UTC)

Restructuring

What would everyone think of restructuring this page? A large chunk of the existing page is a simple list of a few sources of oils. Now that the List of vegetable oils page is complete, there's no need for one on this page as well. I didn't want to step on anyone's toes by just diving in, so I thought I'd contribute a sketch of what I had in mind for people to comment on. The key goals are:

1. Leverage the information in other, related articles (Essential oils, Biodiesel, List of vegetable oils), but cover things not covered elsewhere
2. Deal with most of the material that's related to vegetable oils, as opposed to oils from animal fats or other sources

Here's a first-draft structure to get the ball rolling:

• Introduction, essentially as it stands
• Uses of vegetable oils
  • Cooking and food
  • Medicine and aromatherapy
  • Industrial uses
  • Fuel
• Extracting
  • Oil presses
  • Chemical extraction
  • Distillation (referring to Essential oils)
• Components
  • Fatty acids? ... this section to be written by somebody who has a clue...
• Processing
  • Might want to include a reference to making biodiesel
• History of oils
  • United States
  • Maybe the role of palm oil in South East Asia?
  • Small scale oil production certainly plays a role in India...
  • ... and Africa

Any thoughts? Waitak 15:24, 17 May 2006 (UTC)

I'd recommend that you back off a little on the "clueful" requirement.

Regular encyclopediae hire experts to write articles. The Wikipedia doesn't know who's an expert and who isn't, so they require everything be verifiable. You want someone to write that piece who doesn't really know much about fatty acids, but is willing to do some research. That's the only way you end up with verifiable content.

Experts, whether they like it or not, get treated with kid gloves. People are afraid to question anything they say. The reason why Wikipedia beats the pants off Brittanica and Encarta is that there are a bunch of hard-headed editors here who question everything, and demand that content be verifiable.

I've really cut back on Wikipedia lately, due to other demands on my time, and with summer soon to arrive, my time is going to be even more constrained. Someone who doesn't play the game ought not be making up the rules. I may be willing to stop in every so often to challenge content which is incorrect, but that's about all I can offer for the next few months.

I was against merging vegetable oils into cooking oil, because cooking oil is a different subject, not a more inclusive subject. Now, I'm wishing I'd thought to recommend that they both go into an article on "edible fats and oils", which would be basically all fats and oils not coming from petroleum. Butter and margarine really ought to be discussed together, and shortening with lard. Biodiesel oils and essential oils aren't used for nutrition, but they are edible, even if they are toxic to some creatures.

So I'm going to discourage this reorganization in favor of another, substantially more extensive, project. But since I'm not playing the game, feel free to ignore my suggestions. ClairSamoht 01:27, 19 May 2006 (UTC)

The following discussion is an archived debate of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the debate was no move. -- tariqabjotu 00:38, 30 August 2006 (UTC)

Requested move

Vegetable fats and oils → Vegetable oils – This page was moved from its most common logical name to make an unnecessary disambiguation, while leaving hundreds of current and future links hanging. Rmhermen 03:56, 24 August 2006 (UTC)

Survey

Add "* Support" or "* Oppose" followed by an optional one-sentence explanation, then sign your opinion with ~~~~

• support. No case has been presented that any of the things listed on the disambiguation page are ever called "vegetable oils" so there is no reason to need a disambiguation. Rmhermen 03:57, 24 August 2006 (UTC)

• Oppose See extended discussion at Template talk:Vegetable oils Waitak 04:24, 24 August 2006 (UTC)

• Comment:I do not see in that discussion anyone claiming that macerated oils and essentials oils are commonly referred to as vegetable oils. Rmhermen 14:45, 24 August 2006 (UTC)

• Oppose Cocoa butter is a triglyceride, same as cooking oils and salad oils, and really ought to be on the same page; the fact that it's solid at room temperature is NOT sufficient reason to create a second article that's virtually duplicative, and we should use the common ordinary "fats and oils" terminology. ClairSamoht 06:55, 24 August 2006 (UTC)

Discussion

The term "vegetable oil" sits uncomfortably between a technical definition and common usage. We've wrestled to find a good compromise, but it hasn't been an easy process. The comment that No case has been presented that any of the things listed on the disambiguation page are ever called "vegetable oils" just isn't true, as you'll see from the discussion on Template talk:Vegetable oils.

I also don't understand the "hundreds of current and future links hanging" comment at all. Pointing to a disambiguation page isn't a bad thing. Waitak 07:43, 24 August 2006 (UTC)

Yes pointing to a disambiguation page is a very bad thing. It is the entire purpose of the Wikipedia common names policy, least surprise policy and several bots - when you hit a link you should go to the subject of that link. This ill-considered move - not discussed here - has left almost all pages linking to the wrong page. Rmhermen 14:41, 24 August 2006 (UTC)

There are currently 361 links to Vegetable oil when there should be no links to a disambiguation page. This is clearly the most common term (Note there are only 16 links to vegetable fats and oils) Anyone writing new text about an oil is likely to write and link to the term vegetable oil and therefore the article should be there. This is a clear case for primary topic disambiguation. Rmhermen 14:53, 24 August 2006 (UTC)

Thanks for clarifying - I think I see your point now. I'd rephrase the problem a bit, then.

• The phrase vegetable oil, in common usage, means pressed oils that are composed of triglycerides.
• There are other oils that are derived from parts of plants, with different common names (essential oil is the biggest such category).
• We don't have a better term than vegetable oils to refer to all such oils, included fats pressed from parts of plants, volatile oils, and macerated oils.

So the problem is:

• If we use Vegetable oils to talk about the general topic, it misleads people who are expecting it to refer to vegetable fat oils.
• If we use it to talk about vegetable fat oils, as is common usage (and as it did until recently), we don't have a good way to talk about the whole category of oils, and we get people who care about other kinds of plant-derived oils upset.

It's not that the disambiguation isn't needed. It's that introducing the disambiguation also introduces other problems.

Is there a solution that addresses all of the issues? Waitak 15:14, 24 August 2006 (UTC)

How about the term you just used: "Plant-derived oils" for what is now the disambiguation page/general topic? Is is pretty descriptive and accurate. Of course, we need the "see alsos" and dab notes. Luigizanasi 15:23, 24 August 2006 (UTC)

Going a little further on this thought, I would like to suggest:

1. The current article title stay the same at Vegetable fats and oils for the good reasons Claire Sahmot pointed out above.
2. Vegetable oil be a redirect to Vegetable fats and oils for the good reasons Rmhermen pointed out.
3. The current Vegetable oil disambiguation page be renamed Plant-derived oils, possibly with redirects from Oils derived from plants, Plant-based oils, etc.
4. Proper dab notices put in at the top of each article, of course.

I think this addresses most issues. Luigizanasi 16:44, 24 August 2006 (UTC)

Wikipedia:Naming conventions, which is official policy, doesn't allow renaming the disambiguation page to "Plant-derived oils" or any other such contrived name. Names need to be what USERS would enter. If you do a search on "Plant-derived oils" (quotes included) in Google, you only get 821 hits on the entire internet. That's because nobody uses "plant-derived" when the common term "vegetable", which means the same thing, is available.

Any argument that there's agreement as to what constitutes "vegetable oil" in the supermarket is specious. In the US, it is legal to put cottonseed oil, palm oil, olive oil, or coconut oil in a bottle and label it as "vegetable oil". In fact, you can make a lemony or walnutty vegetable oil, by adding lemon oil to, say, a canola oil blend, and you can still legally call it vegetable oil.

But it is NOT legal to use those oils in a product labeled as "vegetable oil margarine". It's not a matter of quality; palm oil makes a margarine very spreadable, unlike soy oil margarines, which are very brittle margarine. It's strictly a matter of the "standard of identity". "Vegetable oil margarine" has to be at least 80% oil, no more than 2% salt, and can contain only these oils: canola, safflower, sunflower, corn, soybean or peanut oil.

There's nothing here that needs fixed. ClairSamoht 20:29, 24 August 2006 (UTC)

The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Merging articles

We've collectively been trying to find a better way to organize the set of articles that are about substances that are:

• Obtained from plants
• Immiscible in water
• Liquid at room temperature

People have quite passionate views on the topic, and it's not been easy to find a structure that everybody's willing to live with. People with a chemistry background don't take kindly to calling "oil" anything that's not a triglyceride ("fats" for us plebes). Other folks don't have trouble with that at all, but have comparable objections to other possibilities. I'm not convinced that there is a good, overall solution, but our current best shot at it (forged by User:ClairSamoht -- thank you!) is to merge all of the general articles into a single article (this one). The next step would be to turn Essential oil and Macerated oils into redirects, pointing to the relevant sections of this article.

The merge has been tentatively done, but:

1. More work is required to make it really hang together
2. The content is currently duplicated in the articles that have been merged

Obviously that's not a viable situation. We'd have to either go back to the drawing board or finish the merging. It's already been a painful process to get this far, so, personally speaking, I'd really rather not just do a Grand Revert and start over again -- once through these discussions is enough, thanks. So... what do we do? Waitak 07:57, 3 September 2006 (UTC)

I'm personally not for merging essential oils partially for the triglycerides reason, as well, because essential oils are not just vegetable oils due to their strong aromatic properties. My other reason for not agreeing to the merge is the degree of "mental" separation or "differences" people generally see between vegetable oils and essential oils. Namely, although essential oils are technically vegetable oils, people generally do not think so that way. Having the articles remain separate can better serve the users of wikipedia. That being said I believe that it is important for a section on Essential oils to be in the vegetable fats and oil article due to the fact that essential oils are technically vegetable oils.

In short, I strongly discorage the merge for reasons of organization and distinctness of essential oil and vegetable fats/oils as subjects. However, I do agree with listing essential oils under a form of vegetable oil and "main paging" it back to essential oil. Sjschen 01:25, 6 September 2006 (UTC)

Sjschen says "Namely, although essential oils are technically vegetable oils, people generally do not think so that way." Obviously, when people think "vegetable oil", they think soybean oil, because that's what's in the bottle at the supermarket, so if we're going to follow THAT line of reasoning, we should just redirect Vegetable oil to Soybean oil and forget about the possibility of an encyclopedia containing any information that people don't already know. ClairSamoht - Help make Wikipedia the most authoritative source of information in the world 02:34, 6 September 2006 (UTC)

You still have not contributed to this discussion any proof that essential oils or macerated oils are called "vegetable oils". Give us some sources so we can evaluate them. Rmhermen 02:57, 6 September 2006 (UTC)

Well, no... Soybean oil is a major fraction of what's sold as vegetable oil, no doubt about it, but -- at least in my experience -- corn, peanut, safflower, canola and sunflower oil all come pretty readily to mind. All or most of them sit on the shelf in just about every grocery store I look in, under a big sign that says "Vegetable oil".

I'm personally undecided on the issue, but I can think of a couple of practical reasons not to merge:

• There already are communities of editors who regularly improve both content areas, and the communities don't have a whole lot of overlap.
• People who are looking for info on essential oils would generally not be interested in what's discussed under vegetable fats and oils, and vice versa.

Waitak 03:01, 6 September 2006 (UTC)

No offense was intended with my comment ClairSamoht, there is no need to be condescending. On my part, I suppose I was also not clear in my initial comment. To me, merging essential oil into this article would be similar to merging soybean oil into vegetable oil or merging something like Walnut into Nut (fruit) because one is technically a subtype of the other. Both articles has enough content and desimilar information to be separate articles as such I do not agree with the merge. What I DO agree with is that there should be a section is this article that (1) contains information about essential oil and (2) points out the essential oil article as the section's main article. As well, the essential oil article should also link to this article. Sjschen 04:23, 6 September 2006 (UTC)

Okay, so how would this be:

• Unmerge the articles, so Vegetable fats and oils, Essential oil and Macerated oils are all separate
• Leave Vegetable oil as a redirect to Vegetable fats and oils
• Add Vegetable oil (disambiguation) with what Vegetable oil had before it was turned into a redirect
• Add a pointer to Vegetable oil (disambiguation) at the top of Vegetable fats and oils

Seems to me like the most straight forward, keeps to the terms of the above Move discussion, and so on. What do you all think? Waitak 06:04, 7 September 2006 (UTC)

Sounds fair Sjschen 06:32, 8 September 2006 (UTC)

Thanks for the response! If we can agree on the above, I'd be happy to implement it after the weekend, unless, of course, somebody else wants to chip in. I'd love to hear from both Rmhermen and ClairSamoht first, though. I really want to avoid a situation where we "agree" (because nobody objected during the discussion) and then "unagree" after the discussion is over, because somebody was unhappy with the outcome. Waitak 04:02, 9 September 2006 (UTC)

Wouldn't this be a tad simpler?

• Vegetable fats and oils is an article about triglycerides
• Essential oil is an article
• Macerated oils is an article
• Vegetable oil redirects to Vegetable fats and oils
• Vegetable oils redirects to Vegetable fats and oils

Instead of a separate disambig page, put something like "This article is about triglycerides. {{seealso|Essential oils}}{{seealso|Macerated oils]]" at the top of the VF&O article.

I don't expect to win every battle, even though my strength is that of ten, because heart is pure. I'm willing to live with the consensus. ClairSamoht - Help make Wikipedia the most authoritative source of information in the world 05:06, 9 September 2006 (UTC)

I thought that the disambiguation page had some valuable stuff on it in its own right - it treated the topic of hydrogenated oils as well, for example, and gave a particularly good summary of each of the above. I can't think of another place where that could go, other than there. Waitak 08:17, 9 September 2006 (UTC)

Okay, as advertised, it's after the weekend, and I've implemented the above. I tried to catch changes to the original articles that were introduced while there were two versions of them. Hopefully I got everything, but I'd really appreciate a thorough review of the changes I just made. I think that we've finally put to rest the "what's a vegetable oil" controversy. Wish we could have a party to celebrate! Waitak 03:51, 11 September 2006 (UTC)

You certainly made a mish-mash of this demerge. If you'd put any thought into it at all, you would have scheduled this for the end of the week. How in the world can you possibly have a party, early on a Monday morning?

Although, come to think of it, there's not going to be anything on television tonight. The media is celebrating five years of pandering to the obsessed with an obsession-fest.

So let's party! We can drink canola oil, straight up, or with a cube of margarine, and perhaps with a dash of red pepper oil.... ClairSamoht - Help make Wikipedia the most authoritative source of information in the world 05:16, 11 September 2006 (UTC)

Ah, well, you see... the problem is that I've been so heads-down getting all of this stuff done that I've badly neglected my partying skills. I really need to work on that. Let's see, if I put it onto my todo list... um... Seriously, though, I've been thinking about what a "veggie oil" party looks like. Gotta have at least some really good olive oil, and at least a dozen oils served in one form or another... y'know, for dipping bread.. hmm... Waitak 07:02, 11 September 2006 (UTC)

My significant other - well, we're married, so it's pretty significant - tells me that my party skills are very undeveloped. According to The Expert In This House, one should imbibe alcohol, while applying the oil, liberally, to nekkid members of the opposite sex. Well, it sounds interesting, but if everyone is all slipping and sliding around, it might be difficult to get much past "interesting" to the next stage.... So much for experts! ClairSamoht - Help make Wikipedia the most authoritative source of information in the world 08:11, 11 September 2006 (UTC)

topical trans isomers

I removed the statement that trans fats in nonfood applications pose no serious health risk. The same enzymatic pathway (Δ6 deydrogenase) is blocked by the presence of trans-isomers also in dermal cells, where trans isomers were introduced topically. I can dig up that reference if someone wants to put it into the article, as it stands, the misassertion that tans is OK for skin should not be included.

GA Review

I'm sorry, but you can't have that many uncited sections anymore.--Rmky87 14:11, 22 June 2007 (UTC)

Nuts, I missed the addition of the GA tag. Would have been happy to work at it. How come whoever nominated it didn't discuss it here first? Waitak 15:13, 22 June 2007 (UTC)

Ditto. It seems to have been a drive-by nom 11 days ago [3] with neither discussion nor tag. The tag was placed today [4] and was then rejected [5]. Clearly, the article is not GA yet, but if there is an effort to be made I would certainly take an interest in helping out. István 15:37, 22 June 2007 (UTC)

Solvent Extraction?

The "modern" way of processing vegetable oil is by chemical extraction, using solvent extracts, ... The most common solvent is petroleum-derived hexane.

Are hexane-extracted oils reserved specifically for industrial uses? I can't imagine that hexane is used on vegetable oils intended for human consumption. Could someone who knows please clarify the Extraction section with details on differences for industrial/food uses? -- 18:17, 2 October 2007 (UTC)

Why wouldn't hexane be used? as long as precautions are taken to remove all but trace amounts of hexane from the oil (which is not that difficult to do, hexane evaporates easily), it is considered an acceptable food preparation process. Many strong acids, bases, and solvents are used in the preparation of food products. You may find that some food processors choose alternative means, and label their foods as 'organic'. Yet there is no universally agreed upon meaning for the term 'organic food' Bobkeyes (talk) 05:42, 28 February 2008 (UTC)

The whole 'what is a vegetable oil' problem... again

There's recently been some edits made to the Botryococcus braunii article removing the reference to the Botryococcene as a vegetable oil. This was done because Botryococcene is a triterpene, not a triglyceride. This vegetable oil article seems to limit vegetable oils to glycerides. Yet terpenes are oils which come from plants (pine trees) and Botryococcenes are triterpenes, not triglycerides, but have a plant source (an algae). They are oils of vegetable origin, therefore vegetable oils. However, one should not make this mistake of thinking of triterpenes and triglycerides as closely related and roughly interchangeable. I believe we should have a section of this article which specifies that not all oils which are technically vegetable oils fit the common, "grocery store" defenition of vegetable oil, and are not edible. If this seems rather pedantic to you, i urge you to think again, as there is growing interest in using the oils of plants, some of which are triglycerides and some which are not, as a fuel source. Several times I have had to deal with changes to the Botryococcus braunii article, where contributors have spread their confusion over what is really a vegetable oil. The chemical processing of triglycerides and triterpenes into fuel is very different. You cannot use a Botryococcene (triterpenoid) as an input for making biodiesel. But other chemical processes are available which convert Botryococcenes into fuels (gasoline, diesel, kerosene, etc.).

--Bobkeyes (talk) 05:35, 28 February 2008 (UTC)

Udo Erasmus source

"Fats that Heal, Fats that Kill" does not appear to be a reliable source, as not all nutritions agree with its conclusions (see here - I'm not sure either of these authors is reliable, but clearly there is disagreement). Given that there are two PhD's in the same field with strongly different viewpoints, we must look deeper. The information may very well be correct, but a quality source for the information is necessary. Does Udo cite the scientific studies in his book? These could be located and used as sources.--E8 (talk) 20:20, 5 January 2009 (UTC)

I've done more researching on Udo Erasmus and found no external sources verifying his claims. I did find a court filing against him, but that was the only reliable information I found for him (note the PROD tag now present). If you can verify the reliability of this author, please help by doing so.--E8 (talk) 21:06, 5 January 2009 (UTC

Article indicating Udo has made fraudulent claims about his academic record. Attempting to find the court document mentioned.--E8 (talk) 22:02, 6 January 2009 (UTC)

The case is Case No. CV 98-475 LGB in the US District Court, Central District of California. Relevant Records site Translated Dutch page sheds light on the details, saying (at least seemingly, translated by machine as it is) that Erasmus has his credentials from a fake university, Donsbach University, having in the 1960s left University of British Columbia with no degree.--99.102.232.238 (talk) 15:42, 17 May 2011 (UTC)

110 billion gallons/year of WVO is impossible

The statement "As of 2000, the United States was producing in excess of 110 billion gallons of waste vegetable oil annually" is almost certainly false. On the basis of the figures elsewhere in the article, worldwide vegetable oil consumption is in the neighborhood of 100-150 million tons/year. A ton of vegetable oil would amount to about 300 gallons (obviously it depends on the type of oil), so vegetable oil consumption for the entire world would be no more than 30-50 billion gallons, of which waste oil would make up merely a part, and US consumption would be only a fraction (though no doubt a significant fraction) of that. Hence the figure given here must be wrong (and it doesn't pass the smell test anyway -- that would be over 300 gallons a year for every man, woman, and child in the country). 110 million sounds more reasonable but, in the absence of any reliable source for an actual figure, I have simply removed the statement. —Preceding unsigned comment added by 209.191.137.129 (talk) 17:38, 6 July 2010 (UTC)

Supposed negative health effects of palm oil and coconut oil

Negative health effects of palm and coconut oil have not been proven. While some individual studies show bad effects, others don't and even show beneficial effects. The studies currently cited are primary source studies. Reviews are better.

• Mensink RP, Zock PL, Kester ADM, Katan MB (2003). "Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials". American Journal of Clinical Nutrition. 77 (5): 1146–1155. ISSN 0002-9165. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link)
• Edem, D. O. (2002). "Palm oil: Biochemical, physiological, nutritional, hematological, and toxicological aspects: A review". Plant foods for human nutrition (Dordrecht, Netherlands). 57 (3–4): 319–341. doi:10.1023/a:1021828132707. PMID 12602939.
• Kritchevsky, D.; Tepper, S. A.; Czarnecki, S. K.; Sundram, K. (2002). "Red palm oil in experimental atherosclerosis". Asia Pacific journal of clinical nutrition. 11 Suppl 7: S433–S437. PMID 12492630.
• Elson, C. E.; Alfin‐Slater, R. B. (1992). "Tropical oils: Nutritional and scientific issues". Critical Reviews in Food Science and Nutrition. 31 (1–2): 79–102. doi:10.1080/10408399209527562. PMID 1345319.

Requested move 2012

The following discussion is an archived discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the proposal was move per request.--Fuhghettaboutit (talk) 04:47, 20 August 2012 (UTC)

---

Vegetable fats and oils → Vegetable oil – The name of this article has not been discussed for almost six years now and I believe it warrants renewed discussion. The current title ("Vegetable fats and oils") is unsatisfactory and should be replaced with "Vegetable oil" for five reasons:

1) The current title is inconsistent with the title of the List of vegetable oils article, and our guideline about article titles states that article titles should "follow the same pattern as those of similar articles". A discussion here about the name of the List of vegetable oils article has established that the list need not be moved to "List of vegetable fats and oils" because even substances that are solid at room temperature are commonly referred to as vegetable oils, as is demonstrated by the many sources that refer to things like cocoa butter as vegetable oils (see for example [6]). I have corresponded with an oleochemist who has confirmed that the term "vegetable oil" is commonly used to refer to all triglycerides extracted from plants, irrespective of their state of matter at room temperature.

2) "Vegetable oil" is more concise than "Vegetable fats and oils", and our guideline about article titles also states that article titles should be as concise as possible.

3) The title unnecessarily employs the word "and", and our guideline about article titles containing "and" states that when "two or more closely related or complementary concepts are most sensibly covered by a single article... where possible, [we should] use a title covering all cases".

4) "Vegetable oil" is the most common name for this group of substances, and our guideline about common names states that article titles should employ "the most common name for a subject, as determined by its prevalence in reliable English-language sources".

5) "Vegetable oil" uses the singular rather than the plural, and our guideline about the use of plural forms in article titles states that article titles should use the singular except in specific cases, neither of which applies here. Neelix (talk) 19:22, 13 August 2012 (UTC)

• Support I have no objection to the move, provided that (as would be the case) Vegetable fats and oils continues to exist and points to the new title. I agree that the arguments regarding List of vegetable oils apply here. Waitak (talk) 00:31, 14 August 2012 (UTC)
• Support per nom. Rather comprehensive request, points 3-5 being most convincing. --BDD (talk) 04:06, 14 August 2012 (UTC)

The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Bias?

I think there is a bias to this page as it has a list of negative health effects, but there is no list of positive health benefits, I think this shows that this page is biased and needs somebody to include this section ASAP 109.145.18.43 (talk) —Preceding undated comment added 18:25, 1 October 2012 (UTC)

after a substance is chemically alerted into another substance, would the plant origin of the original substance become irrelevant? Once a chemical reaction takes place, the product is no longer derived from that plant; so doing what you are asking about might perhaps be considered incorrect information Firejuggler86 (talk) 07:43, 7 February 2020 (UTC)

Linseed Oil is Edible

Linseed oil is edible. It has been used as food for millenia. The wikipage on linseed oil even says that linseed oil is edible. In Europe and the US, Linseed oil is used as a dietary supplement as well. 2602:306:3032:30F0:1971:D2AB:5A49:311 (talk) 06:44, 25 October 2012 (UTC)

• The specious content in question has been removed.--E8 (talk) 07:36, 25 October 2012 (UTC)

Salad oil

It seems that the term salad oil is the liquid part from oils after cold treated. 36.232.77.61 (talk) 04:45, 15 February 2015 (UTC)

References

The species where Margarine could derived from?

In the section of Hydrogenated oils, the original cite 7 from CFR doesn't indicate the kind of vegetable origin, but only refer to the GRAS or food additive lists which for the Margarine. But there seem are no exact species of the origin of oil.(Even from plant or meat, whether oil or fat.)Is the cite updated?36.232.62.85 (talk) 08:53, 15 February 2015 (UTC)

Supposed Negative Health Effects of Polyunsaturated Vegetable Oils

It is absolutely mind-boggling and a discrace for Wikipedia and its statutes to read an generalizing and unreferenced(!) statement such as this:

"Vegetables oils high in polyunsaturated fatty acids cause inflammation of the cells and may lead to a digestive disease and eventually cancer."

The usual quality control mechanisms of Wikipedia seem to have completely failed here, allowing such a statement to remain undisputed for so long. Not only is this statement unreferenced, but it clearly runs contrary to a large body of scientific evidence from epidemiology as well as controlled trials showing protective effects from higher concumption of polyunsaturated vegetable oils. — Preceding unsigned comment added by 78.53.88.224 (talk) 10:04, 9 October 2015 (UTC)

Oil re-etherification process section is needed in this article

The article includes section about hydrogenation but there is another one important technological process for vegetable oils - re-etherification. Please anybody, add this theme to the article. 88.135.228.221 (talk) 18:52, 10 January 2016 (UTC)

External links modified

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Assessment comment

The comment(s) below were originally left at Talk:Vegetable oil/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Good article, nominated for a GA article as of now. -- Warfreak 09:26, 11 June 2007 (UTC)

Last edited at 04:48, 20 August 2012 (UTC). Substituted at 09:51, 30 April 2016 (UTC)

Article is missing info on dangers of trans fats and other synthetic chemicals produced during refining

Chapter 5 : Processing and refining edible oils. By Food and Agriculture Organization of the United Nations. See section called "Potential side reactions during high-temperature processing". See trans fats. --Timeshifter (talk) 01:34, 1 August 2017 (UTC)

Other references

Moved extraneous, redundant, far-outdated references to Talk per WP:CITEKILL. --Zefr (talk) 16:15, 19 March 2018 (UTC)

• Beare-Rogers, J.L. (1983). H.H. Draper (ed.). "Trans and positional isomers of common fatty acids". Advances in Nutritional Research. 5. Plenum Press, New York: 171–200. doi:10.1007/978-1-4613-9937-7_8. PMID 6342341.
• Berry, E.M.; Hirsch, J. (1986). "Does dietary linolenic acid influence blood pressure?". American Journal of Clinical Nutrition. 44: 336–340. {{cite journal}}: Unknown parameter |lastauthoramp= ignored (|name-list-style= suggested) (help)
• Beyers, E.C.; Emken, E.A. (1991). "Metabolites of cis, trans, and trans, cis isomers of linoleic acid in mice and incorporation into tissue lipids". Biochimica et Biophysica Acta. 1082: 275–284. doi:10.1016/0005-2760(91)90203-t. {{cite journal}}: Unknown parameter |lastauthoramp= ignored (|name-list-style= suggested) (help)
• Birch, D.G., Birch, E.E., Hoffman, D.R., and Uauy, R.D. (1992). "Retinal development in very-low-birth-weight infants fed diets differing in omega-3 fatty acids". Investigative Ophthalmology and Visual Science. 33 (8): 2365–2376.{{cite journal}}: CS1 maint: multiple names: authors list (link)
• Birch, E.E., Birch, D.G., Hoffman, D.R., and Uauy, R. (1992). "Dietary essential fatty acid supply and visual acuity development". Investigative Ophthalmology and Visual Science. 33 (11): 3242–3253.{{cite journal}}: CS1 maint: multiple names: authors list (link)
• Brenner, R.R. (1989). A.J. Vergroesen; M. Crawford (eds.). Factors influencing fatty acid chain elongation and desaturation, in the role of fats in human nutrition (2 ed.). Academic Press, London. pp. 45–79.
• "Report of the task force on trans fatty acids". British Nutrition Foundation. 1987.
• "Central Soya annual report". 1979.
• Emken, E. A. (1984). "Nutrition and biochemistry of trans and positional fatty acid isomers in hydrogenated oils". Annual Review of Nutrition. 4: 339–376. doi:10.1146/annurev.nutr.4.1.339.
• Enig, M.G., Atal, S., Keeney, M and Sampugna, J. (1990). "Isomeric trans fatty acids in the U.S. diet". Journal of the American College of Nutrition. 9: 471–486. doi:10.1080/07315724.1990.10720404.{{cite journal}}: CS1 maint: multiple names: authors list (link)
• Ascherio, A., Hennekens, C.H., Baring, J.E., Master, C., Stampfer, M.J. and Willett, W.C. (1994). "Trans fatty acids intake and risk of myocardial infarction". Circulation. 89: 94–101. doi:10.1161/01.cir.89.1.94.{{cite journal}}: CS1 maint: multiple names: authors list (link)
• Gurr, M.I. (1983). "Trans fatty acids: Metabolic and nutritional significance". Bulletin of the International Dairy Federation. 166: 5–18.
• Hui Y. H. (ed.). Bailey's Industrial Oil and Fat Products. {{cite book}}: |work= ignored (help)
• Koletzko, B. (1992). "Trans fatty acids may impair biosynthesis of long-chain polyunsaturates and growth in man". Acta Paediatrica. 81: 302–306. doi:10.1111/j.1651-2227.1992.tb12230.x.
• Lief, Alfred (1958). It floats: The story of Procter & Gamble. Rinehart.
• MacMillen, Harold W. (1967). Mr. Mac and Central Soya: the foodpower story. Newcomen Society.
• Marchand, C.M. (1982). "Positional isomers of trans-octadecenoic acids in margarine". Canadian Institute of Food Science and Technology Journal. 15: 196–199. doi:10.1016/s0315-5463(82)72537-4.
• Mensink, R.P., Zock, P.L., Katan, M.B. and Hornstra, G. (1992). "Effect of dietary cis-and trans-fatty acids on serum lipoprotein[a] levels in humans". Journal of Lipid Research. 33: 1493–1501.{{cite journal}}: CS1 maint: multiple names: authors list (link)
• Siguel, E.N.; Lerman, R.H. (1993). "Trans fatty acid patterns in patients with angiographically documented coronary artery disease". American Journal of Cardiology. 71: 916–920. doi:10.1016/0002-9149(93)90906-s. {{cite journal}}: Unknown parameter |lastauthoramp= ignored (|name-list-style= suggested) (help)
• Troisi, R., Willett, W.C. and Weiss, S.T. (1992). "Trans-fatty acid intake in relation to serum lipid concentrations in adult men". American Journal of Clinical Nutrition. 56: 1019–1024.{{cite journal}}: CS1 maint: multiple names: authors list (link)
• Willett, W.C., Stampfer, M.J., Manson, J.E., Colditz, G.A., Speizer, F.E., Rosner, B.A., Sampson, L.A. and Hennekens, C.H. (1993). "Intake of trans fatty acids and risk of coronary heart disease among women". The Lancet. 341: 581–585. doi:10.1016/0140-6736(93)90350-p. PMID 8094827.{{cite journal}}: CS1 maint: multiple names: authors list (link)

What does "MT" stand for?

Per MT#Units of measurement, "MT" stands for Megatesla or Megatonne, neither of which I think is meant here. "MT" in the article probably is intended to represent "metric ton", but that is conventionally represented by "t". I suggest thaty we avoid ambiguity by using "tonne/ha", to avoid ambiguity and misunderstanding. - Donald Albury 20:29, 20 February 2019 (UTC)

Agree. And spell out 'hectare' too, each having a wikilink. Please go ahead. --Zefr (talk) 20:47, 20 February 2019 (UTC)

Missing article: Oilseed

It's interesting that en-wiki doesn't have an article for 'oilseed', although various other language Wikipedias have them, for example, French article, German, and so on. Currently, oilseed redirects here.

As an indication how another language treats it, here's the first paragraph of the lead from the French article:

Oilseeds are plants cultivated specifically for their seeds or fruits rich in fats, from which oil is extracted for food, energy or industrial use by a process called trituration, in which the seeds are crushed and pressed, leaving a co-product called oil cake, which is generally recycled into animal feed.

We should have an article about this, too. Unfortunately, this isn't my topic area, so I wouldn't be the best choice to do it, but maybe some of the regulars or watchers here might be interested? In the worst case, you could steal that one paragraph, and make a stub article; that would at least be a starting point. If you're trying to translate one of the other ones and have questions that automatic translation doesn't help with, feel free to {{ping}} me. Thanks, Mathglot (talk) 08:47, 4 June 2020 (UTC)

Missing composition data

Many rows of the composition table are empty, even when the individual oil pages have data on composition.

It is not clear how to get new data into the table - when I went to edit that section there is just a double braces containing "Vegetable oils, composition"

Edit: The data is in Template:Vegetable_oils,_composition

EliotB (talk) 00:21, 13 June 2020 (UTC)