Edible & Non Edible Oil

Castor oil is generally a non-edible vegetable oil obtained by pressing the seeds of the castor oil plant (Ricinuscommunis). It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinolate. Oleate and linoleates are the other significant components. Castor oil and its derivatives are used in the manufacturing of soaps, lubricants, hydraulic and brake fluids, paints, dyes, coatings, inks, cold resistant plastics, waxes and polishes, nylon, pharmaceuticals and perfumes Castor oil is famous as a source of ricinolein acid, a monounsaturated, 18-carbon fatty acid. Among fatty acids, ricinolein acid is unusual in that it has a hydroxyl functional group on the 12th carbon. In the food industry, castor oil (food grade) is used in food additives, flavourings, candy (e.g., polyglycerolpolyricinoleate or PGPR in chocolate), as a mould inhibitor, and in packaging. Polyoxymethylene castor oil is also used in the food industries.

Peanut oil, also known as groundnut oil or arachis oil, is a mild tasting vegetable oil derived from peanuts. The oil is available in refined, unrefined, cold pressed, and roasted varieties, the latter with a strong peanut flavor and aroma, analogous to sesame oil.

Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin). The oil also contains some stearic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids

Mustard oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family. It is often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan. In Bengal, Orissa, Assam and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta).

The characteristic pungent flavour of mustard oil is due to allylisothiocyanate. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.Rapeseed (Brassica napus) is a bright-yellow flowering member of the family Brassicaceae. B. napus is cultivated mainly for its oil-rich seed, the third-largest source of vegetable oil in the world.

Safflower (Carthamustinctorius) is a minor crop today, with about 600,000 tons being produced commercially in more than sixty countries worldwide. India, United States, and Mexico are the leading producers, with Ethiopia, Kazakhstan, China, the Arab World, Argentina and Australia accounting for most of the remainder. Safflower seed oil is flavourless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as cooking oil, in salad dressing, and for the production of margarine. It may also be taken as a nutritional supplement. There are two types of safflowers that produce different kinds of oil: one high in monounsaturated fatty acid (oleic acid) and the other high in polyunsaturated fatty acid (linoleic acid)

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine.

Sunflower oil is the non-volatile oil compressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as frying oil, and in cosmetic formulations as an emollient. The world's largest sunflower oil producers are Ukraine, Russia and Argentina.

Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid (omega-6) group of oils.