The chemical composition of cooking oil will vary as the type of oil. Each has its own chemical characteristics. These oils are, in general, complex organic molecules. Chemistry even has a name for the branch of the science that treats them. It's called oleochemistry. If one really wants to dig deep, it might be cool to start with Wikipedia.
The chemical composition of vegetable oil can vary depending entirely on what blend of fatty acids it is made from.
Canola Oil, for example made from rapeseed, is the formula is
C3H5O6C(CnH(2n+x))3
where,
n = 15, 17, 19 or 21 x= plus or minus 1. -3, or -5
There are many distinct kinds of vegetable oil and many distinct compounds in most of them, but the general chemical character of vegetable oils is that they are esters of glycerin with fatty acids, which may or may not be unsaturated.
Most cooking oils are made from vegetable oils of soybean, corn, peanuts, sunflower seed, rapeseed (canola), or a combination of these oils. Olive oil is almost never combined and is usually considered the best pure vegetable cooking oil.
Cooking oils are esters made from Carbon, Hydrogen and Oxygen
Vegetable oils are mixtures not only one compound; now are known more than hundred vegetable oils, each with a specific composition.
Omega 3, Soybean
Fat
C, H, O
More than hundred cooking oils are known and used today; each has a different composition. Also cooking oils are mixtures and doesn't have a chemical formula as a compound.
During cooking the chemical composition of eggs is changed.
The chemical composition of foods is changed during cooking.
Cooking vessels are made from stainless steel, aluminium, ceramics or glass.
Cooking modify the chemical composition of materials.
During cooking the chemical composition of eggs is changed.
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This depends on the chemical composition of the oil.
Yes, it is a chemical reaction.
Cooking oils are mixtures of fatty acids; a general scientific name or a single formula doesn't exist. Now are used more than 100 cooking oils, each with his specific composition.
The melting point depends on the chemical composition of the oil.
Chemical Composition