Fatty acids from vegetable oils are long-chain carboxylic acids naturally occurring in the form of triglycerides. The primary components include saturated fatty acids - such as palmitic and stearic acid - and unsaturated fatty acids - including oleic, linoleic, and α-linolenic acid. The unique ratio of these acids in each oil determines its functional properties and commercial value: for example, sunflower oil is rich in linoleic acid, while flaxseed oil contains high levels of α-linolenic acid.

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