Cooking Oils
Cooking oils are derived from oilseeds and include soybean oil, olive oil, canola (rapeseed) oil, peanut oil, sunflower oil and cottonseed oil, to name but a few. They are used for deep fat frying of vegetables and meats, as well as feedstocks for biofuels, oleochemicals and soaps and detergents. The viscosity is extremely temperature dependent, with some oils solidifying at room temperatures, but typically water-thin at higher temperatures.