Vegetable oils play a major role in human nutrition. There are different types of oils, depending on their composition, preparation techniques and consistency.

By purification:

1. Unrefined - Only mechanical cleaning is done. Using such a method, the maximum amount of useful substances in the oil remains. The oil acquires the flavor and aroma that characterizes the product from which it is made. Unrefined oil is most nutritious.

2. hydrogenated - Has undergone cleansing using hot water. It has a less noticeable smell, is pure in color and has no sediment.

3. Refined - has undergone alkaline neutralization after mechanical cleaning.This kind of oil is transparent, has a light odor and taste. 

4. Deodorized - purified with hot steam in a vacuum. This oil has almost no taste, smell and color.

By filtering:

- Cold pressing - this kind of oil is most beneficial.

- Hot Pressing - At this time, the material is heated prior to filtering to allow the oil to thicken and to be pressed in large quantities.

- Extraction - The material is treated with a clarifier that removes the oil. The diluent is then removed from the oil, however, it is possible that at least some of it remains in the final product, which can be harmful to the body.

By consistency:

1. Solid, consisting of rich fatty acids, such as coconut, cocoa and palm oils.

2. Thin, consisting of non-rich fatty acids - olive, groundnut, sunflower, sesame, soy and corn oils.