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Also known as trans fat, this is a type of fat that is created when oils are partially hydrogenated, which occurs by adding hydrogen to the oil so ir remains solid rather than liquid.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

The oil derived from a process of chemically changing liquid oil from a saturated fat into a stiffer and more stable form, such as occurs by changing a vegetable oil into a stick of margarine.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.