Lenga janganan

Minyak sayur, utawa lemak sayuran, yaiku minyak sing diekstrak saka wiji, utawa kurang asring, saka bagean woh-wohan liyane. Kaya lemak kewan, lemak sayuran minangka campuran trigliserida . ^[1] Minyak kedele, minyak biji anggur, lan mentega kakao minangka conto lemak saka wiji. Minyak zaitun, minyak sawit, lan minyak bran beras minangka conto lemak saka bagean woh-wohan liyane. Ing panggunaan umum, lenga sayur - sayuran bisa uga nuduhake eksklusif lemak sayur-sayuran sing cair ing suhu kamar. ^[2] ^[3] Minyak sayur biasane dipangan; minyak sing ora bisa dipangan sing asale umume saka minyak bumi diarani minyak mineral .Akeh minyak sayur sing dikonsumsi langsung, utawa kanthi ora langsung minangka bahan ing panganan - peran sing dienggo bareng karo sawetara lemak kewan, kalebu butter, ghee, lard, lan schmaltz .

Cathetan lan referensi

↑ "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH. 2002. doi:10.1002/14356007.a10_173. ISBN 3527306730.
↑ Parwez Saroj (September 2007). The Pearson Guide to the B.Sc. (Nursing) Entrance Examination. Pearson Education India. kc. 109. ISBN 978-81-317-1338-9.
↑ Robin Dand (1999). The International Cocoa Trade. Woodhead Publishing. kc. 169. ISBN 1-85573-434-6.

[Ullmann-1] "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH. 2002. doi:10.1002/14356007.a10_173. ISBN 3527306730.

[2] Parwez Saroj (September 2007). The Pearson Guide to the B.Sc. (Nursing) Entrance Examination. Pearson Education India. kc. 109. ISBN 978-81-317-1338-9.

[3] Robin Dand (1999). The International Cocoa Trade. Woodhead Publishing. kc. 169. ISBN 1-85573-434-6.

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