It varies with the oils viscosity.
pour point helps to determine the least limit of flow and helps in transportation of oils.
You are essentially answering your own answer within your own question. Vegetable oils and other food oils are edible oils. The other oils that cannot be eaten can be grouped into this other major category called non edible oils such as engine oils, etc.
Essential oils derived from edible foods are also edible. They may be too strong in flavor or irritating to your mouth (such as oils from hot peppers).
H. B. W. Patterson has written: 'Hydrogenation of fats and oils' -- subject(s): Analysis, Edible Oils and fats, Hydrogenation, Oils and fats, Oils and fats, Edible 'Bleaching and purifying fats and oils' -- subject(s): Oils and fats, Bleaching, Purification
Floc point, also known as Freon floc point, is used to measure the performance and consistency of refrigeration oils. In order for the refrigeration system to function properly, the oil used should be compatible. Wax can separate when an oil solution is cooled with Freon. Once the wax is separated it is called flocculation and that is the reason it is called floc point.
Mark Emmerson has written: 'The healthy feast' -- subject(s): Edible Oils and fats, Low-fat diet, Oils and fats, Edible, Recipes
Those establishments refining vegetable oils into edible cooking oils are covered in SIC 2079
Arthur D. Holmes has written: 'Digestibility of some seed oils' -- subject(s): Digestion, Edible Oils and fats, Oils and fats, Edible 'Experiments on the digestibility of fish' -- subject(s): Digestion, Fish as food
Animal fats tend to go rancid with time. Vegetable oils will too eventually, but have a longer shelf life.
This category covers establishments primarily involved in manufacturing shortening, table oils, margarine, and other edible fats and oils that are not elsewhere classified
Polymerization - oxidation, oils which are designed to, e.g. linseed oil or having double bonds like many edible oils