Oils
| Definition: |
Unctuous combustible substances that are liquid or easily liquefiable on warming, and are soluble in ether but insoluble in water. Such substances, depending on their origin, are classified as animal, mineral, or vegetable oils. Depending on their behavior on heating, they are volatile or fixed. (Dorland, 28th ed) |
| Notes: |
GEN or unspecified: prefer specific oil groups & specific oils; D25-26 qualif; coord IM with source of oil (IM or NIM) |
Oils Categories.
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Fish Oils - Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the livers. Those from the liver are usually high in vitamin A. The oils are used as dietary supplements, in soaps and detergents, as protective coatings, and as a base for other food products such as vegetable shortenings. |
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Oils, Volatile - Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleopten (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensibility. (From Dorland, 28th ed) |
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Plant Oils - Oils derived from plants or plant products. |
Oils Definitions and Terms
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