Vegetable oil — Ingredient sheet

Vegetable oil

Generic term for oils extracted from seeds or fruits, such as sunflower, rapeseed, soybean or maize.

Characteristics

• Made of triglycerides: glycerol bound to three fatty acids.
• Liquid at room temperature because of its high share of unsaturated fatty acids.
• Not miscible with water; needs an emulsifier to disperse.
• Sunflower oil is approved in the EU as a basic substance (Implementing Regulation (EU) 2016/1978).

Role in the preparation: Used as an oily phase, wetting or sticking agent, generally emulsified with soap before being mixed with water.

Caution: Use fresh, non-rancid oil, keep it away from heat and light, and check local regulations before any use on crops.

Sources: LibreTexts – Triglycerides: Fats and Oils · EUR-Lex – Commission Implementing Regulation (EU) 2016/1978 (sunflower oil, basic substance)

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.