Jack Fruit Seed Oil as an Alternative Source of Cooking Oil
A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia.[1] The term "vegetable oil" can be narrowly defined as referring only to substances that are liquid at room temperature,[2] or broadly defined without regard to a substance's state of matter at a given temperature.[3] For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats. Vegetable oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many plant parts may yield oil,[4] in commercial practice, oil is extracted primarily from seeds.
On food packaging, the term "vegetable oil" is often used in ingredients lists instead of specifying the exact plant being used.
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived fromglycerol and three fatty acids.[1] Triglycerides are a blood lipid that help enable the bidirectional transference of adipose fat and blood glucose from the liver. There are many triglycerides: depending on the oil source, some are highly unsaturated, some less so.
Saturated compounds are "saturated" with hydrogen — all available places where hydrogen atoms could be bonded to carbon atoms are occupied. Unsaturated compounds have double bonds (C=C) between carbon atoms, reducing the number of places where hydrogen atoms can bond to carbon atoms. Saturated compounds have single bonds (C-C) between the carbon atoms, and the other bond is bound to hydrogen atoms (for example =CH-CH=, -CH2-CH2-, etc.).
Unsaturated fats have a lower melting point and are more likely to be liquid. Saturated fatshave a higher melting point and are more likely to be solid at room temperature.
Triglycerides are the main constituents of vegetable oil (typically more unsaturated) and animal fats (typically more saturated).[2]Triglycerides are a major component of human skin oils.[3]
Oil from Jackfruit Seeds
Source:
On food packaging, the term "vegetable oil" is often used in ingredients lists instead of specifying the exact plant being used.
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived fromglycerol and three fatty acids.[1] Triglycerides are a blood lipid that help enable the bidirectional transference of adipose fat and blood glucose from the liver. There are many triglycerides: depending on the oil source, some are highly unsaturated, some less so.
Saturated compounds are "saturated" with hydrogen — all available places where hydrogen atoms could be bonded to carbon atoms are occupied. Unsaturated compounds have double bonds (C=C) between carbon atoms, reducing the number of places where hydrogen atoms can bond to carbon atoms. Saturated compounds have single bonds (C-C) between the carbon atoms, and the other bond is bound to hydrogen atoms (for example =CH-CH=, -CH2-CH2-, etc.).
Unsaturated fats have a lower melting point and are more likely to be liquid. Saturated fatshave a higher melting point and are more likely to be solid at room temperature.
Triglycerides are the main constituents of vegetable oil (typically more unsaturated) and animal fats (typically more saturated).[2]Triglycerides are a major component of human skin oils.[3]
Oil from Jackfruit Seeds
Source: