Vegetable and animal oils are glycerides of higher fatty acids. These oils are extracted by hot pressing of oil-bearing seeds and steam distillation of animal fats tissues examples of vegetable oils olive oil, palm oil, cottonseed oil etc. an example of animal oils are fish oils, tallow, lard oil etc
Properties of vegetable and animal oils –
- High oiliness.
- Poor oxidation resistance due to the presence of unsaturated and oxidizes to a carboxylic acid.
- Higher cloud and pour point.
- Easily emulsifies with water.
- Non-volatile but decomposes on heating.