What is the chemical composition of cooking oil?

Answer 1

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.

Answer 2

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

Answer 3

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.

Answer 4

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.

Answer 5

Cooking oils are esters made from Carbon, Hydrogen and Oxygen

Answer 6

Vegetable oils are mixtures not only one compound; now are known more than hundred vegetable oils, each with a specific composition.

Answer 7

Omega 3, Soybean

Answer 8

Fat

Answer 9

C, H, O