Vegetable oil olive, coconut etc.), and it is preferred by most "health-food" customers in the United States and in Europe. There are several different types of mechanical extraction. Expeller-pressing extraction is common, though the screw press, ram press, and ghani (powered mortar and pestle) are also used. Oilseed presses are commonly used in developing countries, among people for whom other extraction methods would be prohibitively expensive; the ghani is primarily used in India. The amount of oil extracted using these methods varies widely, as shown in the following table for extracting mowrah butter in India: The processing of vegetable oil in commercial
Cookie fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven. Oils in baked cakes do not behave as soda tends to in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water