Edible OilIt is not unexpected that their analysis has a lengthy history because edible oils and fats have been manufactured for ages. Cooking oil is a liquid fat made of plants, animals, or synthetic materials that is used in baking, frying, and other cooking processes. The first lipid chemist, Michel Eugne Chevreul of France, published a book in 1823 that included names for chemicals he found and characterised, including stearic acid, oleic acid, and butyric acid.
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