l oils have a melting range instead of a single melting point since natural oils are not chemically homogeneous. Although thought of as esters of glycerin and a varying blend of fatty acids, fats and oils also typically contain free fatty acids, monoglycerides and diglycerides, and unsaponifiable lipids.
Vegetable fats and oils mayormay not be edible. Examples of inedible vegetable fats and oils include processed linseed oil, tung oil, and castor oil used in lubricants, paints, cosmetics, pharm